Storage influence on the functional, sensory and keeping quality of quality protein maize flour

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

Vida útil en masas y productos derivados del maíz: estudio bibliométrico

Resumen El análisis bibliométrico permite hacer un análisis retrospectivo del estado del arte de las producciones científicas de un área temática de interés, posibilitando los niveles de progresión de la investigación, enfocada particularmente a las determinaciones de frecuencia o interacciones de los actores. La finalidad del trabajo fue el análisis bibliométrico de la producción científica sobre la vida útil de masas y productos derivados del maíz, para esto se realizó un estudio descriptivo y cuantitativo de la producción científica contenida en la colección de la base de datos de Web of Science, mediante la aplicación de una ecuación de búsqueda en el periodo temporal 2001 al 2017; empleando indicadores bibliométricos de producción, visibilidad e impacto, relación y colaboración (Índice H); posteriormente se organizaron en las herramientas de BibExcel y VOSviewer e interpretaron mediante análisis de frecuencia. Como resultados, un total de 68 registros cumplieron con los criterios de la ecuación de búsqueda planteada. En el 2017 se presentó la mayor frecuencia de publicaciones, 14 documentos; mientras que en el 2009 presentó el mayor número de citaciones, 112 en total. De los autores más representativos y con mayor índice H se destaca Constantina Tzia, entre las principales instituciones participante las más relevantes fueron, Texas A&M University, Jiangnan University, National Technical University of Athens, Iowa State University y Sonora University y el país con mayor participación fue Estados Unidos. Se logró percibir que la principal revista para la divulgación del conocimiento en el tema fue Journal of Food Science and Technology-Mysore y el área de investigación fue Ciencia y Tecnología de Alimentos (Food Science Technology). Se concluye que a través de los años las publicaciones y las citaciones sobre el tema han incrementado, los principales estudios en vida útil relacionados con masas y productos derivados de maíz se han centrado en la nixtamalización del maíz, calidad e inocuidad de materias primas y productos procesados y en la estabilidad del maíz en almacenamiento.

Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour

This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF. Reduced lightness, increased redness and hardness were observed for formulated cookies with increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the EFYF cookies by the consumers was increased. Sensory scores revealed the preference of consumers towards formulated cookies. Overall analysis disclosed that the cookies prepared from A. paeoniifolius flour proved acceptable not only in quality characteristics but also fulfil the demand of functional foods in preparation of cookies.

Effect of maize based composite flour noodles on functional, sensory, nutritional and storage quality

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50 %MF + 30 %RWF + 10 %SPI + 7 %RF + 3 %WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234 g NN and 220 g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10 % soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7 % in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3 g).There was non- significant increase in moisture and peroxide values up to 3 months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6 months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale.