Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks
Main Article Content
Keywords
Bakery product, malnutrition, sustainability, textural analysis, physicochemical analysis
Abstract
This work involves blending wheat flour with various proportions of millet, gram, and maize flours to check the effects on cake rusk with respect to important parameters such as moisture; protein; fat; ash; fiber; α-amylase activity; gluten content; and rheological, physical, textural, and proximate characteristics. Five flour blends were used in the study, which included T0 (wheat flour), T1 (400 g wheat flour and 100 g millet flour), T2 (400 g wheat flour and 100 g gram flour), T3 (400 g wheat flour and 100 g corn flour, and T4 (200 g wheat flour, 100 g millet flour, 100 g gram flour, and 100 g corn flour). Rheological study of flours revealed that gluten content was high for T1, amylase activity was high for T2, water absorption was high for T3, dough development time was high for T4, and dough stability was high for T2. Proximate analysis of cake rusks showed that T1 had the highest moisture and protein contents, T2 had the highest fat, T4 had the highest ash and fiber, and T3 had the highest calorie contents. Textural analysis showed that cake rusks in T3 had significantly high hardness and crispness, whereas physical parameters showed that T0 had high weight, width, and thickness. T1 had the highest antioxidant activity of 86.78 TE/100 g among all treatments. Finally, consumers preferred T1 by providing the highest sensory scores for various parameters studied. Finally, it could be concluded that T1 turned out to be the top performer in terms of taste and overall quality when compared to the others. Meanwhile, T2, T3, and T4 also showed enhancements in several aspects of physicochemical parameters. From the research outcomes of the present study, it can be concluded that formulating multigrain flour blends could enhance the nutritional value of cake rusk without compromising its sensory attributes.
References
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Kaur G., Singh A., and Khatkar S. 2024. Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics J. Food Meas. Charact. 1–11. https://link.springer.com/article/10.1007/s11694-024-02913-z
Kaur R., and Prasad K. 2021. Technological, processing and nutritional aspects of chickpea (Cicer arietinum)—A review. TIFS. 109:448–463. 10.1016/j.tifs.2021.01.044
Kauser S., Hussain A., Ashraf S., Fatima G., Javaria S., Abideen Z.U., et al. 2024. Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications. Food Chemistry Advances. 4:100573. 10.1016/j.focha.2023.100573
Kumar A., Singh S.T., Tomer, V.A., and Prasad R. 2021. Foods for gluten intolerance. In Cereals and Cereal-Based Foods (pp. 239–271). Apple Academic Press. 10.1201/9781003081975
Li D., Shi Y., Ouyang Z., Teng Y., Chen B., Chen Y., et al. 2024. Pea-protein-stabilized emulsion as a high-performance cryoprotectant in frozen dough: Effects on the storage stability and baking performance. Foods. 13(23):3840. 10.3390/foods13233840
Lee, D., Kim, M.J., Kwak, H.S., and Kim, S.S. 2020. Characteristics of bread made of various substitution ratios of bran pulverized by hammer mill or jet mill. Foods. 9(1):48. 10.3390/foods9010048
Maqbool Z., Khalid W., Mahum Khan, A., Azmat M., Sehrish A., et al. 2024. Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Sci. Nutr. 12(2):707–721. 10.1002/fsn3.3830
Mejía-Terán A., Blanco-Lizarazo C.M., Mateus E.L., and Sotelo-Díaz, I. 2024. Techno-functional and physicochemical properties of corn flours as potential food ingredients. Appl. Food Res. 4(1):100427. 10.1016/j.afres.2024.100427
Miñarro B., Albanell E., Aguilar N., Guamis B., and Capellas M. 2012. Effect of legume flours on baking characteristics of gluten-free bread. J. Cereal Sci. 56(2):476–481. 10.1016/j.jcs.2012.04.012
Mir, S. A., Farooq, S., Shah, M. A., Sofi, S. A., Dar, B. N., Sunooj, K. V., and Mousavi Khaneghah, A. 2023. Recent advancements in the development of multigrain bread. Cereal Chemistry. 100(1):72–82. 10.1002/cche.10578
Olagunju A.I., Oluwajuyitan T.D., and Oyeleye S.I. 2021. Multigrain bread: Dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties. J. Food Meas. Charact. 15: 1851–1864. https://link.springer.com/article/10.1007/s11694-020-00670-3
Punia S., Sandhu K.S., and Kaur M. 2020. Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour. JFST. 57:3782–3791. https://link.springer.com/article/10.1007/s13197-020-04410-9
Rafique H.S., Hussain A., Nadeem M., Rehman A., Siddique T., Najam A., et al. 2023. Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk. Food and Humanity. 1:1282–1296. 10.1016/j.foohum.2023.09.024
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Rajiv J., and Soumya C. 2015. Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. J. Food Meas. Charact. 9:135–142. https://link.springer.com/article/10.1007/s11694-014-9218-z
Rohi M., Sattar M.A., Tehseen S., and Saleem B. 2022. Ameliorative effect of multigrain on nutritional and sensorial profile of muffins. EJFA. 34(3):213–219.
Sharma S., Kaur G., and Kumar N. 2018. Functional and nutritional properties of multigrain composite flours. JFST. 55(1):370–380. 10.1007/s13197-017-2908-4
Shipra S., Virginia P., and Pallavi S. 2017. Sensory acceptability, nutrient composition and cost of multigrain muffins. Int. J. Food Sci. Nutr. 2:38–40.
Silvestre-De-León R., Espinosa-Ramírez J., Heredia-Olea E., Pérez-Carrillo E., and Serna-Saldívar S.O. 2020. Biocatalytic degradation of proteins and starch of extruded whole chickpea flours. Food Bioproc. Tech. 13:1703–1716. https://link.springer.com/article/10.1007/s11947-020-02511-z
Smith J., Brown L., and Taylor R. 2019. The effect of baking conditions on the texture and flavor of traditional cake rusks. J. Culin. Sci. 17(3):245–259. 10.1080/15428052.2019.1594567
Staichok, A. C. B., Mendonça, K. R. B., dos Santos, P. G. A., Garcia, L. G. C., & Damiani, C. (2016). Pumpkin peel flour (Cucurbita máxima L.)–Characterization and technological applicability. Journal of Food and Nutrition Research, 4(5):327–333. 10.12691/jfnr-4-5-9
Steel, R.G.D., J. H. Torrie and D. A. Dickey. 1997. Principles and Procedures of Statistics – A Biometrical Approach, 3rd edition, McGraw Hill Book Co. Inc., New York, USA.
Subbuvel M., Mohan R., Dubey U., Gopalaswamy Pillai U.T., and Kavan P. 2024. Fabrication of nutritional edible bowls with wheat bran, multigrain powder, refined flour, flax seed powder, fenugreek essential oil, and jaggery. J. Sci. Food Agric. E14057. 10.1002/jsfa.14057
Verma, V., and Patel, S. 2013. Value added products from nutri-cereals: Finger millet (Eleusine coracana). Emirates Journal of Food and Agr. 25(3): 169.
Vijayakumar V. 2021. Nutraceutical legumes: A brief review on the nutritional and medicinal values of legumes. Sustainable Agriculture Reviews 51: Legume Agriculture and Biotechnology 2:1–28. https://link.springer.com/chapter/10.1007/978-3-030-68828-8_1
Wang T., Jiang Y., Liu S., Obadi M., Xu B., and Jiang, S. 2022. Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. J. Texture Stud. 53(2):296–306. https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12662
Yousaf L., Hou D., Liaqat H., and Shen, Q. 2021. Millet: A review of its nutritional and functional changes during processing. Food Res. Int. 142: 110197. 10.1016/j.foodres.2021.110197
Yousif A., Nhepera D., and Johnson, S. 2012. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem. 134(2):880–887. 10.1016/j.foodchem.2012.02.199
Zeng X., Wang M., Chen L., and Zheng B. 2024. Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study. Food Chem. 432:137016. 10.1016/j.foodchem.2023.137016
Zhu, Y., Feng, X., Guo, J., Wang, L., Guo, X., and Zhu, X. 2022. A review of extraction, purification, structural properties and biological activities of legumes polysaccharides. Frontiers in Nutrition. 9: 1021448. 10.3389/fnut.2022.1021448
Aslam J., Hussain A., Mueen Ud-Din G., Kausar T., Siddique T., Kabir K., et al. 2023. Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads. FSUFS. 7:1230374. 10.3389/fsufs.2023.1230374
Das R., and Kayastha A.M. 2023. An overview on starch processing and key enzymes. In the book “Industrial Starch Debranching Enzymes”. 1–20. https://link.springer.com/chapter/10.1007/978-981-19-7026-9_1
Dekka S., Paul A., Vidyalakshmi R., and Mahendran R. 2023. Potential processing technologies for utilization of millets: An updated comprehensive review. J. Food Process Eng. 46(10):e14279. 10.1111/jfpe.14279
Din G.M.U., Rubab Q., Hussain A., Yaqub S., Zulfiqar, N., Bibi, B., et al. 2024. Effect of lotus (Nelumbo Nucifera, G.) rhizome powder as a fat replacer on the quality attributes of muffins. Discov. Food. 4(1):158. https://link.springer.com/article/10.1007/s44187-024-00225-1
Etiosa O., Chika N., and Benedicta A. 2018. Mineral and proximate composition of soya bean. Asian J. Phys. Chem. Sci. 4(3):1–6. 10.9734/AJOPACS/2017/38530
Fan L., Wang H., Li M., Lei M., Li L., Ma S., et al. 2024. Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing. Int. J. Biol. Macromol. 257: 128765. 10.1016/j.ijbiomac.2023.128765
Garcia L., Martinez J., and Torres R. 2018. Dietary quality of desserts made with multigrain flour blends: Nutritional improvements over refined flour. JFST. 55(5):1870–1881. 10.1007/s11483-018-9537-6
Grdeń P., and Jakubczyk A. 2023. Health benefits of legume seeds. J. Sci. Food Agric. 103(11):5213–5220. 10.1002/jsfa.12585
Habib M., Qureshi I., Nazir S., Bashir K., Jan K., Maurya V.K., et al. (2024). Multigrain flour fortification. In: Food Fortification (pp. 284–302). CRC Press. 10.1201/9781003160663
Hussain A., Kausar T., Aslam J., Quddoos M.Y., Ali A., Kauser, S., et al. 2023. Physical and rheological studies of biscuits developed with different replacement levels of pumpkin (Cucurbita maxima) peel, flesh, and seed powders. J. Food Qual. 2023(1):4362094. 10.1155/2023/4362094
Hussain A., Kausar T., Din A., Murtaza M.A., Jamil M.A., Noreen S., et al. 2021. Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima). J. Food Process. Preserv. 45(6):e15542. 10.1111/jfpp.15542
Hussain A., Kausar T., Majeed M.A., Aslam J., Imtiaz M., Haroon, et al. 2022a. Development of nutritional biscuits for children, rich in Fe and Zn, by incorporation of pumpkin (Cucurbita maxima) seeds powder; a healthy pharma food in current post COVID 19 period. Pure Appl. Biol. 2023: 12 (1):392–403.
Hussain A., Kausar T., Murtaza M.A., Jamil M.A., Korma S.A., Arif, M.R., et al. 2024. Development, standardization, physico-chemical and nutritional analysis of biscuits with different levels of pumpkin (Cucurbita maxima L.) peel powder: Analysis of biscuits with pumpkin powder. PJSIR-Biol. Sci. 67(3):252–263. http://v2.pjsir.org/index.php/biological-sciences/article/view/3087
Hussain A., Kausar T., Sehar S., Sarwar A., Ashraf A.H., Jamil M.A., et al. 2022b. Determination of total phenolics, flavonoids, carotenoids, β-carotene and DPPH free radical scavenging activity of biscuits developed with different replacement levels of pumpkin (Cucurbita maxima) peel, flesh and seeds powders. TURJAF. 10(8):1506–1514.
hsan, M., Khan, A., Nazir, N., Nisar, M., Jan, T., Ullah, S., Aziz, T., Al-Asmari, F., Alshareef, S. A., Aljabri, M., & Sameeh, M. Y. 2024. Evaluation of the durum wheat landrace genetic diversity using agro analysis and its benefit for human health. Italian Journal of Food Science, 36(1), 15-27. 10.15586/ijfs.v36i1
Kaur G., Singh A., and Khatkar S. 2024. Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics J. Food Meas. Charact. 1–11. https://link.springer.com/article/10.1007/s11694-024-02913-z
Kaur R., and Prasad K. 2021. Technological, processing and nutritional aspects of chickpea (Cicer arietinum)—A review. TIFS. 109:448–463. 10.1016/j.tifs.2021.01.044
Kauser S., Hussain A., Ashraf S., Fatima G., Javaria S., Abideen Z.U., et al. 2024. Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications. Food Chemistry Advances. 4:100573. 10.1016/j.focha.2023.100573
Kumar A., Singh S.T., Tomer, V.A., and Prasad R. 2021. Foods for gluten intolerance. In Cereals and Cereal-Based Foods (pp. 239–271). Apple Academic Press. 10.1201/9781003081975
Li D., Shi Y., Ouyang Z., Teng Y., Chen B., Chen Y., et al. 2024. Pea-protein-stabilized emulsion as a high-performance cryoprotectant in frozen dough: Effects on the storage stability and baking performance. Foods. 13(23):3840. 10.3390/foods13233840
Lee, D., Kim, M.J., Kwak, H.S., and Kim, S.S. 2020. Characteristics of bread made of various substitution ratios of bran pulverized by hammer mill or jet mill. Foods. 9(1):48. 10.3390/foods9010048
Maqbool Z., Khalid W., Mahum Khan, A., Azmat M., Sehrish A., et al. 2024. Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Sci. Nutr. 12(2):707–721. 10.1002/fsn3.3830
Mejía-Terán A., Blanco-Lizarazo C.M., Mateus E.L., and Sotelo-Díaz, I. 2024. Techno-functional and physicochemical properties of corn flours as potential food ingredients. Appl. Food Res. 4(1):100427. 10.1016/j.afres.2024.100427
Miñarro B., Albanell E., Aguilar N., Guamis B., and Capellas M. 2012. Effect of legume flours on baking characteristics of gluten-free bread. J. Cereal Sci. 56(2):476–481. 10.1016/j.jcs.2012.04.012
Mir, S. A., Farooq, S., Shah, M. A., Sofi, S. A., Dar, B. N., Sunooj, K. V., and Mousavi Khaneghah, A. 2023. Recent advancements in the development of multigrain bread. Cereal Chemistry. 100(1):72–82. 10.1002/cche.10578
Olagunju A.I., Oluwajuyitan T.D., and Oyeleye S.I. 2021. Multigrain bread: Dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties. J. Food Meas. Charact. 15: 1851–1864. https://link.springer.com/article/10.1007/s11694-020-00670-3
Punia S., Sandhu K.S., and Kaur M. 2020. Quantification of phenolic acids and antioxidant potential of wheat rusks as influenced by partial replacement with barley flour. JFST. 57:3782–3791. https://link.springer.com/article/10.1007/s13197-020-04410-9
Rafique H.S., Hussain A., Nadeem M., Rehman A., Siddique T., Najam A., et al. 2023. Impact of different proportions of sweet potato (Ipomoea batatas L.) flour on physical, chemical and sensory parameters of straight grade flour-based cake rusk. Food and Humanity. 1:1282–1296. 10.1016/j.foohum.2023.09.024
Rajagopal V., Vincent H., Anand T., and Dekka, S. 2024. Value addition of grains. In Unit Operations in Food Grain Processing (pp. 453–472). Academic Press. 10.1016/B978-0-443-18965-4.00015-7
Rajiv J., and Soumya C. 2015. Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. J. Food Meas. Charact. 9:135–142. https://link.springer.com/article/10.1007/s11694-014-9218-z
Rohi M., Sattar M.A., Tehseen S., and Saleem B. 2022. Ameliorative effect of multigrain on nutritional and sensorial profile of muffins. EJFA. 34(3):213–219.
Sharma S., Kaur G., and Kumar N. 2018. Functional and nutritional properties of multigrain composite flours. JFST. 55(1):370–380. 10.1007/s13197-017-2908-4
Shipra S., Virginia P., and Pallavi S. 2017. Sensory acceptability, nutrient composition and cost of multigrain muffins. Int. J. Food Sci. Nutr. 2:38–40.
Silvestre-De-León R., Espinosa-Ramírez J., Heredia-Olea E., Pérez-Carrillo E., and Serna-Saldívar S.O. 2020. Biocatalytic degradation of proteins and starch of extruded whole chickpea flours. Food Bioproc. Tech. 13:1703–1716. https://link.springer.com/article/10.1007/s11947-020-02511-z
Smith J., Brown L., and Taylor R. 2019. The effect of baking conditions on the texture and flavor of traditional cake rusks. J. Culin. Sci. 17(3):245–259. 10.1080/15428052.2019.1594567
Staichok, A. C. B., Mendonça, K. R. B., dos Santos, P. G. A., Garcia, L. G. C., & Damiani, C. (2016). Pumpkin peel flour (Cucurbita máxima L.)–Characterization and technological applicability. Journal of Food and Nutrition Research, 4(5):327–333. 10.12691/jfnr-4-5-9
Steel, R.G.D., J. H. Torrie and D. A. Dickey. 1997. Principles and Procedures of Statistics – A Biometrical Approach, 3rd edition, McGraw Hill Book Co. Inc., New York, USA.
Subbuvel M., Mohan R., Dubey U., Gopalaswamy Pillai U.T., and Kavan P. 2024. Fabrication of nutritional edible bowls with wheat bran, multigrain powder, refined flour, flax seed powder, fenugreek essential oil, and jaggery. J. Sci. Food Agric. E14057. 10.1002/jsfa.14057
Verma, V., and Patel, S. 2013. Value added products from nutri-cereals: Finger millet (Eleusine coracana). Emirates Journal of Food and Agr. 25(3): 169.
Vijayakumar V. 2021. Nutraceutical legumes: A brief review on the nutritional and medicinal values of legumes. Sustainable Agriculture Reviews 51: Legume Agriculture and Biotechnology 2:1–28. https://link.springer.com/chapter/10.1007/978-3-030-68828-8_1
Wang T., Jiang Y., Liu S., Obadi M., Xu B., and Jiang, S. 2022. Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. J. Texture Stud. 53(2):296–306. https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12662
Yousaf L., Hou D., Liaqat H., and Shen, Q. 2021. Millet: A review of its nutritional and functional changes during processing. Food Res. Int. 142: 110197. 10.1016/j.foodres.2021.110197
Yousif A., Nhepera D., and Johnson, S. 2012. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability. Food Chem. 134(2):880–887. 10.1016/j.foodchem.2012.02.199
Zeng X., Wang M., Chen L., and Zheng B. 2024. Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study. Food Chem. 432:137016. 10.1016/j.foodchem.2023.137016
Zhu, Y., Feng, X., Guo, J., Wang, L., Guo, X., and Zhu, X. 2022. A review of extraction, purification, structural properties and biological activities of legumes polysaccharides. Frontiers in Nutrition. 9: 1021448. 10.3389/fnut.2022.1021448
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Apr 1, 2025
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Ud Din, G. M., Usmani, W., Hussain, A., Bilal, M., Najam, A., Zia, M., Siddique Raza, M., Aziz, T., Zahra, N., Alshammari, J. M., Alharbi, M. H., & Al-Asmari, F. (2025). Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks. Italian Journal of Food Science, 37(2), 261-275. https://doi.org/10.15586/ijfs.v37i2.2921
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Ud Din, G. M., Usmani, W., Hussain, A., Bilal, M., Najam, A., Zia, M., Siddique Raza, M., Aziz, T., Zahra, N., Alshammari, J. M., Alharbi, M. H., & Al-Asmari, F. (2025). Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks. Italian Journal of Food Science, 37(2), 261-275. https://doi.org/10.15586/ijfs.v37i2.2921