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breadfruit flour in biscuit making effects on product quality

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Breadfruit flour in biscuit making: Effects on product quality

Breadfruit flour in biscuit making: Effects on product quality Olaoye O. A2*, Onilude A. A1 and Oladoye C. O2 1 Department of Botany and Microbiology, University of Ibadan, Nigeria. 2 Division of Food Sciences, School of Biosciences, University of Nottingham, UK. Accepted 14 March, 2019

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Breadfruit flour in biscuit making: Effects on product

Breadfruit flour is mixed with flours from other crops especially wheat and used to produce food products such as bread, biscuit, instant pounded yam product and

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Breadfruit flour in biscuit making ... - Academic Journals

Breadfruit was processed into flour and used to supplement wheat flour, in the percentages of 0, 5, 10, 15, 20 and 25, for biscuit production. The proximate composition, sensory evaluation and microbiological quality, in terms of aerobic plate count, were evaluated. The crude fibre and ash contents (%) increased with increase in the proportion of breadfruit flour (BF) level, with the 25% BF ...

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Quality characteristics of ... - Bioline International

Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana) ABSTRACT Composite biscuit was made from breadfruit/wheat flour. Dehulled breadfruit was sorted, washed, sun dried, milled and sieved to get flour. The breadfruit/wheat flour was mixed in the ratio 0:100%, 10:90%, 20:80%, 30:70%, 40:60%,

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Development of a Breadfruit Flour Pasta Product

Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit ...

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Composite Flours and Breads: Potential of Local Crops in ...

Jan 01, 2011  Breadfruit flour in biscuit making: Effects on product quality African Journal of Food and Science , 1 ( 2007 ) , pp. 20 - 23 View Record in Scopus Google Scholar

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Utilization of Breadfruit in Low Fat Cookie Formulation

Sep 23, 2016  Breadfruit (Artocarpus altilis) flour was processed and used to substitute margarine at levels of 0, 10, 20 and 30% labelled A – D samples in the production of low fat cookies. Proximate and functional properties of the flour were studied, as well as the proximate, physical and sensory properties of the cookies made from the flour. The result showed that the breadfruit flour had moisture ...

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Development of a Breadfruit Flour Pasta Product -

Mar 26, 2019  the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists ( n = 71) found the pasta acceptable while ...

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Utilization of Breadfruit in Low Fat Cookie Formulation

Breadfruit ( Artocarpus altilis ) flour was processed and used to substitute margarine at levels of 0, 10, 20 and 30% labelled A – D samples in the production of low fat cookies. Proximate and functional properties of the flour were studied, as well as the proximate, physical and sensory properties of the cookies made from the flour. The result showed that the breadfruit flour had moisture ...

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African Journal of Food Science - October 2007 edition

Breadfruit flour in biscuit making: effects on product quality Breadfruit was processed into flour and used to supplement wheat flour, in the percentages of 0, 5, 10, 15, 20 and 25, for biscuit production. The proximate composition, sensory evaluation and microbiological quality, in terms of aerobic plate count, were evaluated.

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Nutritional, Texture, and Sensory Properties of composite ...

This study evaluated the quality attributes of biscuit produced from an edible fish meal (EFM), improved quality breadfruit flour (IQBF), and wheat flour (WF). Specifically, it used D-optimal de-sign to model some of the nutritional quality, color, texture, spread ratio, and sensory qualities of the biscuit.

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Compositional characteristics and sensory quality of ...

Jun 01, 2003  Breadfruit was processed into three unconventional food forms, namely into biscuits, prawn crackers and chips. The novel snack food items comprised of four biscuit samples made from wheat flour substituted with 33, 50, 67 and 100% breadfruit flour, one sample of prawn cracker made from breadfruit starch and one sample of fried breadfruit chips.

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Utilization of Breadfruit in Low Fat Cookie Formulation

Breadfruit ( Artocarpus altilis ) flour was processed and used to substitute margarine at levels of 0, 10, 20 and 30% labelled A – D samples in the production of low fat cookies. Proximate and functional properties of the flour were studied, as well as the proximate, physical and sensory properties of the cookies made from the flour. The result showed that the breadfruit flour had moisture ...

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Quality Evaluation of Yam (Dioscorea rotundata) and carrot ...

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits were prepared from various blends of wheat flour, carrot flour and yam flours.

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Evaluation of functional properties of composite flours ...

Jun 10, 2014  The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W 100), 85:5:5:5 (W 85), 70:10:10:10 (W 70) and 55:15:15:15 (W 55), respectively.The functional properties of composite flours such as swelling capacity, water absorption

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Figure 1 from Quality Evaluation of Yam (Dioscorea ...

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough.

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International Journal of Scientific Technology Research ...

Oct 10, 2015  [6] Kulkarni SD 1997. Roasted Soybean in Cookies: Influence on Product Quality. J Food Sci. Technol 34: 503-505. [7] Olaoye OA, Onilude A and Oladoye CO 2007. Breadfruit flour in biscuit making: effects on product quality. African Journal of Food Science. p 20-23. [8] Sanfu RE and Darko S 2010. Utilization of Soybean Flour in the Production of ...

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Production and Quality Evaluation of Cookies Enriched with ...

May 05, 2015  The study was conducted to evaluate the supplementing effect of orange-fleshed sweet potato (OFSP) root flour to wheat flour at 0, 10, 20, 30 and 40% (BP 0 , BP 1 , BP 2 , BP 3 and BP 4 respectively) level on nutritional and organoleptic acceptability of supplemented cookies. The data generated were statistically analyzed by one way analysis of variance (ANOVA) model using the SAS

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SAMAILA JAMES FEDERAL UNIVERSITY OF TECHNOLOGY,

Quality evaluation of extrudates/snacks made from full fat blend of African breadfruit-soybean-corn was studied. The raw flour blend was extruded in a single screw extruder at 21% moisture content, 140oC barrel temperature, 140rpm screw speed fitted with 2mm die nozzle diameter.

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BREADFRUIT: Overview, Uses, Side Effects, Precautions ...

Breadfruit is a tree. The seeds and fruit of breadfruit are eaten as foods. The roots, leaves, and latex are used to make medicine. Breadfruit is used for arthritis, asthma, back pain, wound ...

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sciencepub

The mixture of the high quality cassava flour, soybean flour and cassava starch were weighed and introduced into the mixer and the alkali mixture was added in a stepwise manner in a Kenwood mixer. ... C.O. (2007). Breadfruit flour in biscuit making: effects on product quality. African Journal of Food Science 20-23. Olaoye, O.A and Onilude, A.A ...

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DAFTAR PUSTAKA

Calcium Effects on Phosphorus Absorption: Implications for the Prevention and Co-Therapy of Osteoporosis, Journal of the American College of Nutrition . 21 (3): 239-

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African Journal of Food Science - October 2007 edition

Breadfruit flour in biscuit making: effects on product quality Breadfruit was processed into flour and used to supplement wheat flour, in the percentages of 0, 5, 10, 15, 20 and 25, for biscuit production. The proximate composition, sensory evaluation and microbiological quality, in terms of aerobic plate count, were evaluated.

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Nutritional, Texture, and Sensory Properties of composite ...

This study evaluated the quality attributes of biscuit produced from an edible fish meal (EFM), improved quality breadfruit flour (IQBF), and wheat flour (WF). Specifically, it used D-optimal design to model some of the nutritional quality, color, texture, spread ratio, and sensory qualities of the biscuit.

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Breadfruit flour is a healthy option for modern foods and ...

Jul 23, 2020  Breadfruit is a traditional staple crop from Pacific islands with the potential to improve worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient dense and complete protein option for modern foods but basic scientific knowledge of health impacts of a breadfruit-based diet in animals and humans was lacking.

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Nutritional Evaluation of Breadfruit and Beniseed ...

This study assessed the chemical composition, functional, mineral, and anti-nutritional properties of composite flour produced from breadfruit and beniseed. Matured and freshly harvested breadfruit (Artocarpus altilis) and beniseed (Sesame indicum) were obtained from a local market in Calabar. Three blends were prepared by homogenously mixing breadfruit flour and beniseed flour in the ...

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Evaluation of functional properties of composite flours ...

Jun 10, 2014  The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W 100), 85:5:5:5 (W 85), 70:10:10:10 (W 70) and 55:15:15:15 (W 55), respectively.The functional properties of composite flours such as swelling capacity, water absorption

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The impact of restricted substitution of wheat flour with ...

Mar 03, 2020  Olaoye OA, Onilude AA, Oladoye CO (2007) Breadfruit flour in biscuit making : effects on product quality. J Food Sci: 20-23 Oluwamukomi MO, Oluwalana IB, Akinbowale OF (2011) Physicochemical and sensory properties of wheat- cassava composite biscuit enriched with soy flour.

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flours for biscuit production

Dec 08, 2020  If you’re a hand mixer like me you will notice the difference. The country`s requirement of biscuit is met through local production and import. QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, CORN, ALMONDAND COCONUT Makinde, Folasade Maria*1, Adeyemi Anuoluwapo Taibat2 1, 2Department of Food Science and Technology,

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The effect of processing parameters on the functional and ...

Breadfruit is highly nutritious, cheap, and readily available in overwhelming abundance during its season, it has found limited applications in the food industry (Omobuwajo, 2003). The bread fruit pulps are made into various dishes; it can be processed into flour and used in bread and biscuit making (Amusa et al., 2002).

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Functional Properties and Biscuit Making Potentials of ...

The study concluded that biscuits of acceptable quality, comparable to the quality of 100% wheat flour biscuits are obtainable from sorghum-wheat composite flour. The use of sorghum in biscuits making would greatly enhance the utilization of this crop in many sorghum cultivating developing countries where the crop has not been optimally utilized.

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Breadfruit - an overview ScienceDirect Topics

Olusegun A. Olaoye, Beatrice I.O. Ade-Omowaye, in Flour and Breads and their Fortification in Health and Disease Prevention, 2011 Health and nutritional benefits of breadfruit. Breadfruit is a staple food sought after because it is an inexpensive source of high energy. Compared to banana, cassava, plantain, taro, and sweet potato, it is a relatively good source of calcium (Monro et al., 1986).

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Preparation and Improved Quality Production of Flour and ...

Hence, it is scientifically and economically important to know whether the made flour shiitake mushroom can be used to produce high-quality biscuits with improved nutritional values. Furthermore, a consequence of various proportions of shiitake to wheat flour in biscuits formation needs to be determined to make high-quality final biscuits products.

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Effect of the addition of pearl millet flour subjected to ...

Oct 04, 2017  Agu HO, Ayo JA, Paul AM, et al. Quality characteristics of biscuits made from wheat and African breadfruit (Treculia africana). Nigerian food Journal. 2007;25(2):19‒27. Olaoye OA, Onilude AA, Oladoye CO. Breadfruit flour in biscuit making: effects on product Quality. African Journal of Food Science. 2007:20‒23. Ojediran JO, Adamu MA, Jim ...

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+Bioline International Official Site (site up-dated regularly)

In a related study, Olaoye and his co-researchers [8] also published some findings in the use of wheat-breadfruit composite flour in biscuit making. According to the authors, good quality and acceptable baked products could be derived from composite flours with up to certain levels of breadfruit flour substitution in wheat flour.

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1. Introduction - Hindawi

Most tropical cereal grains and some tubers have been used to make composite flour for bread ... from composite flours with up to certain levels of breadfruit flour substitution ... 385 6 Olaoye O. A. Onilude A. A. Oladoye C. O. Breadfruit flour in biscuit making: effects on product quality African Journal of Food Science 2007 1 20 23 7 Okpala ...

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