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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 ; 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

Puni tekst: engleski, pdf (765 KB) str. 30-36 preuzimanja: 94* citiraj
APA 6th Edition
AYODELE, I.M., ADEROJU, A.A., KEHINDE, O.E., JOSEPH, A.A. i ADEWALE, O.S. (2019). Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie. Croatian journal of food science and technology, 11 (1), 30-36. https://doi.org/10.17508/CJFST.2019.11.1.04
MLA 8th Edition
AYODELE, IDOWU MICHAEL, et al. "Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 30-36. https://doi.org/10.17508/CJFST.2019.11.1.04. Citirano 18.11.2019.
Chicago 17th Edition
AYODELE, IDOWU MICHAEL, ADEOLA ABIODUN ADEROJU, OKE EMMANUEL KEHINDE, AMUSA AYODEJI JOSEPH i OMONIYI SAHEED ADEWALE. "Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie." Croatian journal of food science and technology 11, br. 1 (2019): 30-36. https://doi.org/10.17508/CJFST.2019.11.1.04
Harvard
AYODELE, I.M., et al. (2019). 'Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie', Croatian journal of food science and technology, 11(1), str. 30-36. https://doi.org/10.17508/CJFST.2019.11.1.04
Vancouver
AYODELE IM, ADEROJU AA, KEHINDE OE, JOSEPH AA, ADEWALE OS. Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 18.11.2019.];11(1):30-36. https://doi.org/10.17508/CJFST.2019.11.1.04
IEEE
I.M. AYODELE, A.A. ADEROJU, O.E. KEHINDE, A.A. JOSEPH i O.S. ADEWALE, "Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie", Croatian journal of food science and technology, vol.11, br. 1, str. 30-36, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.04

Sažetak
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.

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

Hrčak ID: 220681

URI
https://hrcak.srce.hr/220681

Posjeta: 153 *