Tag Archives: Biscuit

Functional properties and sensory evaluations of ‘chin-chin’, bread and biscuits produced from composite flours from African yam bean, Orange fleshed sweet potatoes, plantain, cocoyam, maize, and wheat (Published)

The aim of this study was to produce ‘’chin-chin’’, bread and biscuit from composite flours of African yam bean (AYB), plantain, maize, orange fleshed sweet potatoes (OFSP), wheat and cocoyam.AYB seeds were fermented in citric acid medium (0.5%). Maize seeds were fermented in tap water for 48hrs. Green matured plantain fruit, cocoyam corm and OFSP tubers were processed into flour. The functional properties of the flours were determined using standard laboratory methods. Products were developed from the composite flours using conventional methods. Sensory properties of the products were assessed using a 9-point hedonic scale. Descriptive statistics was used to analyze data.Bulk density, water absorption capacity, swelling index, foaming capacity, Potential of Hydrogen, oil absorption capacity, gelation capacity and solubility of the flours differed, while the products had variable degree of acceptability. The standardized recipes will ensure products of predictable quantity and quality.

Keywords: Biscuit, Functional Properties, bread, composite flour, sensory properties ‘chin-chin’

Study of the nutritional quality and acceptability of millet biscuits (Pennissetum glaucum L.) supplemented with cowpea (Vigna unguiculata L) and Bambara groundnut (Vigna subterranea L.) (Published)

The aim of the study was to determine the effect of supplementation of legume flour cowpea and Bambara groundnut from Burkina Faso at different levels 15%, 30% et 50% on the nutritional quality and acceptability of millet biscuits. The macronutrients, iron and zinc contents were determined using standard AOAC methods. The acceptability test of cookies were performed with a panel of 30 tasters. The protein content of cookies increased proportionally with the supplementation. The protein contents of cowpea cookies were higher than Bambara groundnut cookies, 12.82 g / 100 g and 10.47 g / 100 g respectively. Supplemented cookies have low iron and zinc contents, 2.23 mg / 100 g and 1.87 mg / 100 g respectively for cowpea and Bambara groundnut. On the organoleptic level, up to 15% supplementation, there is no significant difference in odor and taste.

Keywords: Biscuit, Protein, acceptability, composite flour, legume

Relationship of Sodium Carbonate SRC with Some Physicochemical, Rheological and Gelatinization Properties of Flour and Its Impact on End Quality of Biscuit (Published)

Chemists are always in search of simple, rapid and inexpensive tests to replace time consuming, uneconomical and complex instrumental analysis. The present paper describes exploring possibilities of sodium carbonate Solvent retention capacity (SCSRC) test association with some physicochemical and rheological properties of flour in view of their sorption capacities. The results illustrated that SCSRC values based on flour’s multiple characteristics such as swelling power, water absorption, hydrophilicity and structural diversity of hydrophilic polymers affected rheological behaviour that predict end quality of biscuit. It was found that SCSRC was negatively correlated with flour moisture content and positively associated with water absorption capacity. Flour particle size (<125µm) also showed similar positive correlation. Farinograph’s other parameters were also significantly predictive considering only SCSRC value. Glutomatic proteins were not found associated with SCSRC. In conclusion it may be derived that SCSRC test stands parallel to some cumulative results achieved from Farinograph, MVAG and Kernelyzer.

Keywords: Biscuit, Chemist, Gelatinization Flour, Physicochemical, Rheological, Sodium Carbonate