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Croatian journal of food science and technology, Vol. 11 No. 1, 2019.

Original scientific paper

https://doi.org/10.17508/CJFST.2019.11.1.04

Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

IDOWU MICHAEL AYODELE ; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
ADEOLA ABIODUN ADEROJU ; Food and Nutrition Research Programme, Institute of Food Security, Environmental Resources and Agricultural Research, Federal University of Agriculture, Ogun State Abeokuta, Nigeria
OKE EMMANUEL KEHINDE orcid id orcid.org/0000-0002-0045-9108 ; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
AMUSA AYODEJI JOSEPH ; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
OMONIYI SAHEED ADEWALE ; Department of Home Science and Management, Federal University, Gashua, Yobe State Nigeria

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Abstract

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 – 10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 - 0.75 g/mL, 0.62 - 0.96%, 4.06 - 4.47 g/g, and 2.45 - 13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 - 135.9 RVU, 76.7 - 90.2 RVU, 36.0 - 45.8 RVU, 170 - 183.7 RVU, 91.0 - 93.6 RVU, 5.07 - 6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p < 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie.

Keywords

functional properties; sensory qualities; wheat flour; tigernut pomace flour; meat pie

Hrčak ID:

220681

URI

https://hrcak.srce.hr/220681

Publication date:

30.5.2019.

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