Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour
Main Article Content
Keywords
acrylamide, biscuit, composite flour, Maiorca malt flour, sensory evaluation
Abstract
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 acrylamide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample containing 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.
References
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Alfeo, V., De Francesco, G., Sileoni, V., Blangiforti, S., Palmeri, R., Aerts, G., Perretti, G. and Todaro, A., 2021. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces. Journal of Food Composition and Analysis 102: 103997. 10.1016/j.jfca.2021.103997
Alfeo, V., Jaskula-Goiris, B., Venora, G., Schimmenti, E., Aerts, G. and Todaro, A., 2018. Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability. Journal of Cereal Science 83: 101–109. 10.1016/j.jcs.2018.08.001
Aly, A.A., El-Deeb, F.E., Abdelazeem, A.A., Hameed, A.M., Alfi, A.A., Alessa, H. and Alrefaei, A.F., 2021. Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arabian Journal of Chemistry 14(5): 103112. 10.1016/j.arabjc.2021.103112
AOAC, 2005. Official Methods of Analysis, 18th ed., Starch (total) in cereal products. Association of Official Analytical Chemists, Gaithersburg, MD.
AOAC, 1990. In K. Helrich (Ed.), Official Methods of Analysis, 15th ed., Arlington, VA, USA: Association of Official Analytical Chemists, Inc.
AOAC, 2005. Official Methods of Analysis, Method 985.29. Total dietary fiber in foods; Method 991.43. Total, soluble, and insoluble dietary fiber in foods. 18th ed., Gaithersburg, MD.
Bera, S., Sabikhi, L. and Singh, A.K., 2018. Assessment of malting characteristics of different Indian barley cultivars. Journal of Food Science and Technology 55(2): 704–711. 10.1007/s13197-017-2981-1
Chandra, S., Singh, S. and Kumari, D., 2015. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology 52(6): 3681–3688. 10.1007/s13197-014-1427-2
Chauhan, A., Saxena, D.C. and Singh, S., 2015. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology 63(2): 939–945. 10.1016/j.lwt.2015.03.115
Chevallier, S., Colonna, P., Buleon, A. and Della Valle, G., 2000. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. Journal of Agricultural and Food Chemistry 48(4): 1322–1326. 10.1021/jf990435+
CIE, 1986. Colorimetry. 2nd Edition, Publication CIE No. 15.2. Commission Internationale de l’Eclairage, Vienna.
Claus, A., Mongili, M., Weisz, G., Schieber, A. and Carle, R., 2008. Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. Journal of Cereal Science 47(3): 546–554. 10.1016/j.jcs.2007.06.011
Dendy, D., 1994. Review of composite flour technology in the context of Tanzania. In: Presented at the workshop Sorghum and Millets Marketing and Utilization, Arusha, Tanzania, 3–5 May: 1–24.
Drakos, A., Andrioti-Petropoulou, L., Evageliou, V. and Mandala, I., 2019. Physical and textural properties of biscuits containing jet milled rye and barley flour. Journal of Food Science and Technology 56(1): 367–375. 10.1007/s13197-018-3497-z
Evans, D.E., Li, C., Harasymow, S., Roumeliotis, S. and Eglinton, J.K., 2009. Improved prediction of malt fermentability by measurement of the diastatic power enzymes β-amylase, α-amylase, and limit dextrinase: II. Impact of barley genetics, growing environment, and gibberellin on levels of α-amylase and limit dextrinase in malt. Journal of the American Society of Brewing Chemists 67(1): 14–22. 10.1094/ASBCJ-2008-1206-01
Food and Agriculture Organization (FAO), 1982. The potential for industrial processing of sorghum for baking and allied food industries in Africa. Report of the Regional Workshop on Composite Flours, Shambat, Soudan, 7 December 1981. Rome: Food and Agriculture Organization, p. 32.
Galluzzo, F.G., Cammilleri, G., Pantano, L., Lo Cascio, G., Pulvirenti, A., Macaluso, A., Vella, A. and Ferrantelli, V., 2021. Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-MS/MS. Food Additives & Contaminants: Part A 38(3): 388–395. 10.1080/19440049.2020.1853823
Jauharah, M.A., Rosli, W.W. and Robert, S.D., 2014. Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana 43(1): 45–52.
Jayawardana, S.A.S., Samarasekera, J.K.R.R., Hettiarachchi, G.H.C.M. and Gooneratne, J., 2022. Formulation and quality evaluation of finger millet (Eleusine coracana (L.) Gaertn.) flour incorporated biscuits. Food Science and Technology International 28(5): 430–439. 10.1177/10820132211020839
Jukic, M., Nakov, G., Komlenić, D.K., Vasileva, N., Šumanovac, F. and Lukinac, J., 2022. Quality assessment of cookies made from composite flours containing malted barley flour and wheat flour. Plants 11(6): 761. 10.3390/plants11060761
Khalil, A.H., Mansour, E.H. and Dawoud, F.M., 2000. Influence of malt on rheological and baking properties of wheat–cassava composite flours. LWT-Food Science and Technology 33(3): 159–164. 10.1006/fstl.1999.0629
Man, S.M., Stan, L., Păucean, A., Chiş, M.S., Mureşan, V., Socaci, S.A., Pop, A. and Muste, S., 2021. Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour. Applied Sciences 11(11): 4791. 10.3390/app11114791
Pérez, S., Matta, E., Osella, C., De la Torre, M. and Sánchez, H.D., 2013. Effect of soy flour and whey protein concentrate on cookie color. LWT-Food Science and Technology 50(1): 120–125. 10.1016/j.lwt.2012.06.015
Pourmohammadi, K., Abedi, E., Farahmandi, S., Mahmoudi, M.R., Hashemi, S.M.B. and Torri, L., 2019. Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch-enrichment dough and biscuit. Journal of Food Process Engineering 42(2): 12962. 10.1111/jfpe.12962
Schouten, M.A., Fryganas, C., Tappi, S., Romani, S. and Fogliano, V., 2022. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits. Food Control 140: 109054. 10.1016/j.foodcont.2022.109054
Shimray, C.A., Gupta, S. and Venkateswara Rao, G., 2012. Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science and Technology 47(11): 2413–2420. 10.1111/j.1365-2621.2012.03117.x
Struck, S., Jaros, D., Brennan, C.S. and Rohm, H., 2014. Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology 49(9): 1963–1976. 10.1111/ijfs.12617
Van Der Sman, R.G.M., 2021. Thermodynamic description of the chemical leavening in biscuits. Current Research in Food Science 4: 191–199. 10.1016/j.crfs.2021.03.006
Verardo, V., Gómez-Caravaca, A.M., Marconi, E. and Caboni, M.F., 2011. Air classification of barley flours to produce phenolic enriched ingredients: comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations. LWT-Food Science and Technology 44(7): 1555–1561. 10.1016/j.lwt.2011.02.010
Visioli, G., Giannelli, G., Agrimonti, C., Spina, A. and Pasini, G., 2021. Traceability of Sicilian durum wheat landraces and historical varieties by high molecular weight glutenins footprint. Agronomy 11(1): 143.
Vujić, L., Čepo, D.V. and Dragojević, I.V., 2015. Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics. LWT-Food Science and Technology 62(1): 647–653. 10.1016/j.lwt.2014.06.003
Yang, B., Guo, M. and Zhao, Z., 2020. Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies. LWT-Food Science and Technology 117: 108651. 10.1016/j.lwt.2019.108651
Agrahar-Murugkar, D., Gulati, P., Kotwaliwale, N. and Gupta, C., 2015. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. Journal of Food Science and Technology 52(8): 5129–5137. 10.1007/s13197-014-1597-y
Alfeo, V., De Francesco, G., Sileoni, V., Blangiforti, S., Palmeri, R., Aerts, G., Perretti, G. and Todaro, A., 2021. Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces. Journal of Food Composition and Analysis 102: 103997. 10.1016/j.jfca.2021.103997
Alfeo, V., Jaskula-Goiris, B., Venora, G., Schimmenti, E., Aerts, G. and Todaro, A., 2018. Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability. Journal of Cereal Science 83: 101–109. 10.1016/j.jcs.2018.08.001
Aly, A.A., El-Deeb, F.E., Abdelazeem, A.A., Hameed, A.M., Alfi, A.A., Alessa, H. and Alrefaei, A.F., 2021. Addition of whole barley flour as a partial substitute of wheat flour to enhance the nutritional value of biscuits. Arabian Journal of Chemistry 14(5): 103112. 10.1016/j.arabjc.2021.103112
AOAC, 2005. Official Methods of Analysis, 18th ed., Starch (total) in cereal products. Association of Official Analytical Chemists, Gaithersburg, MD.
AOAC, 1990. In K. Helrich (Ed.), Official Methods of Analysis, 15th ed., Arlington, VA, USA: Association of Official Analytical Chemists, Inc.
AOAC, 2005. Official Methods of Analysis, Method 985.29. Total dietary fiber in foods; Method 991.43. Total, soluble, and insoluble dietary fiber in foods. 18th ed., Gaithersburg, MD.
Bera, S., Sabikhi, L. and Singh, A.K., 2018. Assessment of malting characteristics of different Indian barley cultivars. Journal of Food Science and Technology 55(2): 704–711. 10.1007/s13197-017-2981-1
Chandra, S., Singh, S. and Kumari, D., 2015. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology 52(6): 3681–3688. 10.1007/s13197-014-1427-2
Chauhan, A., Saxena, D.C. and Singh, S., 2015. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology 63(2): 939–945. 10.1016/j.lwt.2015.03.115
Chevallier, S., Colonna, P., Buleon, A. and Della Valle, G., 2000. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. Journal of Agricultural and Food Chemistry 48(4): 1322–1326. 10.1021/jf990435+
CIE, 1986. Colorimetry. 2nd Edition, Publication CIE No. 15.2. Commission Internationale de l’Eclairage, Vienna.
Claus, A., Mongili, M., Weisz, G., Schieber, A. and Carle, R., 2008. Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. Journal of Cereal Science 47(3): 546–554. 10.1016/j.jcs.2007.06.011
Dendy, D., 1994. Review of composite flour technology in the context of Tanzania. In: Presented at the workshop Sorghum and Millets Marketing and Utilization, Arusha, Tanzania, 3–5 May: 1–24.
Drakos, A., Andrioti-Petropoulou, L., Evageliou, V. and Mandala, I., 2019. Physical and textural properties of biscuits containing jet milled rye and barley flour. Journal of Food Science and Technology 56(1): 367–375. 10.1007/s13197-018-3497-z
Evans, D.E., Li, C., Harasymow, S., Roumeliotis, S. and Eglinton, J.K., 2009. Improved prediction of malt fermentability by measurement of the diastatic power enzymes β-amylase, α-amylase, and limit dextrinase: II. Impact of barley genetics, growing environment, and gibberellin on levels of α-amylase and limit dextrinase in malt. Journal of the American Society of Brewing Chemists 67(1): 14–22. 10.1094/ASBCJ-2008-1206-01
Food and Agriculture Organization (FAO), 1982. The potential for industrial processing of sorghum for baking and allied food industries in Africa. Report of the Regional Workshop on Composite Flours, Shambat, Soudan, 7 December 1981. Rome: Food and Agriculture Organization, p. 32.
Galluzzo, F.G., Cammilleri, G., Pantano, L., Lo Cascio, G., Pulvirenti, A., Macaluso, A., Vella, A. and Ferrantelli, V., 2021. Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-MS/MS. Food Additives & Contaminants: Part A 38(3): 388–395. 10.1080/19440049.2020.1853823
Jauharah, M.A., Rosli, W.W. and Robert, S.D., 2014. Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana 43(1): 45–52.
Jayawardana, S.A.S., Samarasekera, J.K.R.R., Hettiarachchi, G.H.C.M. and Gooneratne, J., 2022. Formulation and quality evaluation of finger millet (Eleusine coracana (L.) Gaertn.) flour incorporated biscuits. Food Science and Technology International 28(5): 430–439. 10.1177/10820132211020839
Jukic, M., Nakov, G., Komlenić, D.K., Vasileva, N., Šumanovac, F. and Lukinac, J., 2022. Quality assessment of cookies made from composite flours containing malted barley flour and wheat flour. Plants 11(6): 761. 10.3390/plants11060761
Khalil, A.H., Mansour, E.H. and Dawoud, F.M., 2000. Influence of malt on rheological and baking properties of wheat–cassava composite flours. LWT-Food Science and Technology 33(3): 159–164. 10.1006/fstl.1999.0629
Man, S.M., Stan, L., Păucean, A., Chiş, M.S., Mureşan, V., Socaci, S.A., Pop, A. and Muste, S., 2021. Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour. Applied Sciences 11(11): 4791. 10.3390/app11114791
Pérez, S., Matta, E., Osella, C., De la Torre, M. and Sánchez, H.D., 2013. Effect of soy flour and whey protein concentrate on cookie color. LWT-Food Science and Technology 50(1): 120–125. 10.1016/j.lwt.2012.06.015
Pourmohammadi, K., Abedi, E., Farahmandi, S., Mahmoudi, M.R., Hashemi, S.M.B. and Torri, L., 2019. Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch-enrichment dough and biscuit. Journal of Food Process Engineering 42(2): 12962. 10.1111/jfpe.12962
Schouten, M.A., Fryganas, C., Tappi, S., Romani, S. and Fogliano, V., 2022. The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits. Food Control 140: 109054. 10.1016/j.foodcont.2022.109054
Shimray, C.A., Gupta, S. and Venkateswara Rao, G., 2012. Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science and Technology 47(11): 2413–2420. 10.1111/j.1365-2621.2012.03117.x
Struck, S., Jaros, D., Brennan, C.S. and Rohm, H., 2014. Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology 49(9): 1963–1976. 10.1111/ijfs.12617
Van Der Sman, R.G.M., 2021. Thermodynamic description of the chemical leavening in biscuits. Current Research in Food Science 4: 191–199. 10.1016/j.crfs.2021.03.006
Verardo, V., Gómez-Caravaca, A.M., Marconi, E. and Caboni, M.F., 2011. Air classification of barley flours to produce phenolic enriched ingredients: comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations. LWT-Food Science and Technology 44(7): 1555–1561. 10.1016/j.lwt.2011.02.010
Visioli, G., Giannelli, G., Agrimonti, C., Spina, A. and Pasini, G., 2021. Traceability of Sicilian durum wheat landraces and historical varieties by high molecular weight glutenins footprint. Agronomy 11(1): 143.
Vujić, L., Čepo, D.V. and Dragojević, I.V., 2015. Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics. LWT-Food Science and Technology 62(1): 647–653. 10.1016/j.lwt.2014.06.003
Yang, B., Guo, M. and Zhao, Z., 2020. Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies. LWT-Food Science and Technology 117: 108651. 10.1016/j.lwt.2019.108651
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