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https://doi.org/10.17508/CJFST.2019.11.2.14

Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production

ABIODUN ADEKUNLE OLAPADE   ORCID icon orcid.org/0000-0002-5528-5408 ; Department of Food Technology, University of Ibadan, Oyo State, Nigeria
MAGDALENE OMONEKA ABU   ORCID icon orcid.org/0000-0001-6980-1066 ; Department of Food Technology, University of Ibadan, Oyo State, Nigeria

Puni tekst: engleski, pdf (507 KB) str. 245-250 preuzimanja: 295* citiraj
APA 6th Edition
OLAPADE, A.A. i ABU, M.O. (2019). Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production. Croatian journal of food science and technology, 11 (2), 245-250. https://doi.org/10.17508/CJFST.2019.11.2.14
MLA 8th Edition
OLAPADE, ABIODUN ADEKUNLE i MAGDALENE OMONEKA ABU. "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production." Croatian journal of food science and technology, vol. 11, br. 2, 2019, str. 245-250. https://doi.org/10.17508/CJFST.2019.11.2.14. Citirano 05.12.2021.
Chicago 17th Edition
OLAPADE, ABIODUN ADEKUNLE i MAGDALENE OMONEKA ABU. "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production." Croatian journal of food science and technology 11, br. 2 (2019): 245-250. https://doi.org/10.17508/CJFST.2019.11.2.14
Harvard
OLAPADE, A.A., i ABU, M.O. (2019). 'Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production', Croatian journal of food science and technology, 11(2), str. 245-250. https://doi.org/10.17508/CJFST.2019.11.2.14
Vancouver
OLAPADE AA, ABU MO. Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 05.12.2021.];11(2):245-250. https://doi.org/10.17508/CJFST.2019.11.2.14
IEEE
A.A. OLAPADE i M.O. ABU, "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production", Croatian journal of food science and technology, vol.11, br. 2, str. 245-250, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.2.14

Sažetak
The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscuits were determined The results showed the increase in the level of protein, ash, fat and moisture content of the blends with increasing levels of walnut flour. The bulk density, water absorption and swelling power of the blends reduced, while oil absorption capacity, emulsion capacity and least gelation concentration increased with increasing levels of walnut flour. Variations exist in the pasting properties of the blends. The diameter of the biscuits increased with increase in the level of walnut flour, hence the spread ratio increased from 3.52 to 6.56. There were significant differences between the biscuit samples in terms of aroma, taste and appearance. However, biscuit sample with inclusion level of 30% walnut flour compared favourably with the control in terms of sensorial quality.

Ključne riječi
African walnut; wheat flour; biscuit; food quality

Hrčak ID: 230437

URI
https://hrcak.srce.hr/230437

Posjeta: 492 *