Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour

被引：5

作者：

Benanti, Alessia ^{[1
]}

Ashkezary, Mansour Rabie ^{[1
,4
]}

Gugino, Ignazio Maria ^{[1
]}

Canale, Michele ^{[2
]}

Yeganehzad, Samira ^{[3
]}

Todaro, Aldo ^{[1
]}

机构：

[1] Univ Palermo, Dept Agr Food & Forest Sci, Palermo, Italy

[2] Consiglio Ric Agr & Anal Econ Agr CREA, Ctr Ric Cerealicoltura & Colture Ind Agrumicoltura, Acireale, Italy

[3] Res Inst Food Sci & Technol RIFST, Food Proc Dept, Mashhad, Iran

[4] Univ Palermo, Dept Agr Food & Forest Sci, Viale Sci,Ed 4, Palermo, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2023年 / 35卷 / 01期

关键词：

acrylamide; biscuit; composite flour; Maiorca malt flour; sensory evaluation; IMPACT; FORMULATION; GLUTEN; DOUGH;

D O I：

10.15586/ijfs.v35i1.2291

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acryl-amide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample contain-ing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.

引用

页码：49 / 56

页数：8

共 50 条

[41] The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour
Drakos, Antonios
Tsakiroglou, Elpida
Evageliou, Vasiliki
Mandala, Ioanna
POLYSACCHARIDES, 2021, 2 (01): : 39 - 46
[42] Biscuits containing Moringa oleifera leaves flour improve conditions of anemia in pregnant womend
Manggul, Makrina Sedista
Hidayanty, Healthy
Arifuddin, Sharvianty
Ahmad, Mardiana
Hadju, Veni
Usman, Andi Nilawati
GACETA SANITARIA, 2021, 35 : S191 - S195
[43] SENSORY EVALUATION OF BREAD CONTAINING POTATO FLOUR
GATTAS, V
HICHE, E
BALLESTER, D
YANEZ, E
ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1983, 33 (01) : 56 - 66
[44] Development of sorghum-based shortbread biscuits from "muskwari" flour
Darman, Roger Djoulde
Sidoine, Matsowa Bouopda
Lendzemo, Venassius Wirnkar
FOOD SCIENCE & NUTRITION, 2020, 8 (07): : 3181 - 3189
[45] QUALITY OF COMPOSITE WHEAT/HEMP FLOUR EVALUATION
Svec, Ivan
Bruskova, Marie
PROCEEDINGS OF THE 8TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2012, : 151 - 154
[46] Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour
Jukic, Marko
Sumanovac, Franjo
Nakov, Gjore
Simic, Gordana
Komlenic, Daliborka Koceva
Ivanova, Nastia
Lukinac, Jasmina
APPLIED SCIENCES-BASEL, 2023, 13 (05):
[47] PHYSICOCHEMICAL CHARACTERISTICS OF BISCUITS PRODUCED FROM GLUTEN-FREE AMARANTH SEED AND TIGER NUT COMPOSITE FLOUR
Ayeni, Funmilola Ayobami
Malomo, Adekunbi Adetola
Ikujenlola, Abiodun Victor
Acta Universitatis Cibiniensis - Series E: Food Technology, 2024, 28 (01) : 93 - 104
[48] Acoustic Properties of a New Composite Material Obtained from Feather Flour and Recycled Polypropylene
Constantin, Mirela Alina
Constantin, Lucian Alexandru
Aradoaei, Sebastian
Aradoaei, Mihaela
Bratu, Mihai
Vasile, Ovidiu
MATERIALE PLASTICE, 2021, 58 (04) : 84 - 93
[49] MACARONI OBTAINED FROM WHEAT-FLOUR MIXTURE AND PRE-GELATINIZED CORN FLOUR
FERREIRA, SMR
SERPE, ER
TORO, CR
WASCZYNSKY, N
ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1991, 41 (01) : 102 - 110
[50] PASTING BEHAVIORS OF STARCH AND PROTEIN IN SOY FLOUR-ENRICHED COMPOSITE FLOURS ON QUALITY OF BISCUITS
Devi, Karuthapandian
Haripriya, Sundaramoorthy
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (01) : 116 - 124

← 1 2 3 4 5 →