Sweet potato and pumpkin are abundant in β-carotene, fiber, and essential minerals. The use of pumpkin and sweet potato with wheat flour to prepare noodles may increase their nutritional value and provide several health benefits. The purpose of the study was to develop pumpkin, sweet potato, and wheat composite flour noodles with improved nutritional and sensory qualities. All of the quality parameters like nutritional value, water activity, color intensity, β-carotene content, antioxidant capacity, and sensory characteristics were analyzed according to the standard procedures. The addition of pumpkin and sweet potato flour to prepared noodles significantly (p < 0.05) increased the β-carotene (18.30–713.99 μg/100 g), protein (8.75–14.75 g/100 g), crude fiber (0.38–3.84 g/100 g), and minerals like potassium, calcium, iron, and zinc contents. In addition, the DPPH scavenging activity, phenolic and flavonoid content of the noodles were significantly (p < 0.05) higher than those of the control noodles. On the contrary, the noodles redness (a*) and yellowness (b*) increased and their lightness (L*) decreased as the incorporation of sweet potato and pumpkin increased. However, sensory assessment results suggested that noodles containing 15 % pumpkin, 10 % sweet potato, and 75 % wheat composite flour were more appealing than other developed noodles. Newly developed noodles will play a crucial role in increasing nutritional diversity and reducing food insecurity among low-income families. 

Exploring the impact of pumpkin and sweet potato enrichment on the nutritional profile and antioxidant capacity of noodles

The work determined the quality of noodles produced from wheat, unripe banana and cowpea flour blends. Flour blends were produced from wheat, cowpea and unripe banana flour at the ratios of 100:0:0, 80:10:10, 70:10:20, 60:10:30, 50:10:40 (wheat: unripe banana: cowpea). Noodles were prepared from the flour blends and evaluated for the chemical composition, color, cooking characteristics and sensory properties. Noodles from 100% wheat flour served as control. The cowpea flour contained higher amount of protein while the unripe banana flour and wheat flour had higher levels of carbohydrate than the cowpea flour. The wheat flour had higher sodium, calcium, magnesium and phosphorous contents than the other flours, which were closely followed by those of the unripe banana flour. The moisture contents of the noodles varied from 9.15-11.25%. The ash contents of the noodles ranged between 1.03 and 1.80%.The crude fiber, fat and carbohydrate contents of the noodles increased with the level of cowpea flour in the noodles. The energy contents of the noodles ranged from 383.39-422.31Kcal/100g. The cooking time decreased from 10.50 min in wheat flour noodles to 7.50 min in the noodle containing 40% cowpea flour. However, the cooking loss and weight increased as the amount of cowpea flour in the noodles increased. The wheat flour noodles were rated higher for color, taste and overall acceptability but not for flavor and mouthfeel. The score for overall acceptability of the wheat flour noodle was 8.60 while those of the composite flour noodles containing 10 and 20% cowpea flour were 8.15 respectively on 9-point Hedonic scale. It is concluded that noodles could be produced from 70% wheat, 20% cowpea and 10% unripe banana flour blends without affecting the qualities of the noodles.

/pdf/quality-evaluation-of-noodles-produced-from-blends-of-wheat-11jrjrhq.pdf

Quality Evaluation of Noodles Produced From Blends of Wheat, Unripe Banana and Cowpea Flours

. Fruit fortification is a promising strategy for improving the nutritional and functional properties of shortbread biscuits, as fruit contains various bioactive compounds that pro - vide potential health benefits. This study aimed to investigate the contemporary patterns in incorporating dried and powdered fruit and their by-products into shortbread biscuits, with a focus on alterations in their physical properties such as geometrical charac - teristics, weight, colour and texture. Moreover, the methods used for obtaining fruit powders were discussed. The research was based on the analysis of papers published within the last six years, retrieved from Scopus, Web of Sciences, and Google Scholar data - bases. It has been found that drying and size reduction are crucial processes that determine the quality of fruit powders. Most importantly, the selection of the type, particle size, and quantity of the additive, as well as its processing conditions, are critical factors in achieving the desired physical characteristics of the final product. The addition of various fruits and their by-products affects the weight and geometric characteristics of the resulting biscuits. The colour of the fortified biscuits undergoes significant changes, with the brightness level typically being reduced and redness increas - ing. In particular, depending on the type of additive used, it can cause an increase or a decrease in shortbread hardness.

http://www.international-agrophysics.org/pdf-165803-92239?filename=Physical%20properties%20of.pdf

Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review

Rice continues to be the staple food for most Indonesians. Because Indonesians have such ingrained consumption patterns, switching to other food sources besides rice can be difficult, contributing to the country’s high rice consumption. Indonesia has plenty of local food resources that can be used as a carbohydrate source and staple food. However, a lack of understanding about the foods' potential use and nutritional content has caused many of them to grow wildly in nature, neglected, and underutilized. Most recently, there has been an increase in studies examining the potential of underutilized carbohydrate sources, including their nutritionally rich compounds, following the 2018 agriculture policy in promoting agriculture and food diversification. Taro beneng (Xanthosoma undipes K. Koch), sago (from the genus Metroxylon), sweet potato (Ipomea batatas L.), and sorghum (Sorghum bicolor L.) are the local sources of carbohydrates and have the potential to be utilized as a healthy alternative to white rice, gluten-free product, or as an ingredient of supplementary or complementary foods. To find out if underutilized foods in Indonesia have the potential to substitute rice and gluten-free products and also to assist with food diversification initiatives, a comparison of their nutritional compositions was conducted using a literature review. Taro beneng, sago, sweet potatoes, and sorghum can be used as healthy alternatives for substituting rice and gluten-free products. This underutilized food offers diverse nutrients and many possibilities for product diversification, such as analog rice, symbiotic yogurt, gluten-free biscuits, and noodles. 

Nutritional Composition of Underutilized Local Food Resources for Rice Substitution and Gluten-Free Product

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p>0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p<0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p>0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Water yam is a tuber crop that is valued for its nutrient composition amongst other yam cultivars. This study investigated the quality of shortbread biscuits produced from water yam and wheat flour blends. Shortbread biscuits were produced from seven formulations of composite flours made from wheat and two varieties of water yam (purple and white) at 30%, 50% and 60% ratios. Shortbread biscuits produced from 100% wheat flour served as control. The functional properties of the composite flours as well as the proximate composition, physical and sensory properties of the shortbread biscuits produced were determined. The functional properties of the flour blends such as oil absorption capacity, water absorption capacity, foam stability, gelatinization temperature and gelatinization time significantly (p˂0.05) increased with increase in the incorporation of water yam flours. Foam capacity, emulsion capacity and wettability recorded highest for the control sample. Bulk density showed no significant difference (p˃0.05) among all the flour blends. Shortbread biscuits differed significantly (p˂0.05) in the proximate composition with the moisture content, crude protein, ash, carbohydrate and energy with the incorporation of water yam flours. The control recorded the highest values for crude fat (14.03%) and crude fiber (1.25%). The physical properties of the shortbread biscuits varied significantly (p˂0.05) in terms of weight, thickness, height and breaking strength. The result of the sensory properties revealed a high general acceptability for all the shortbread biscuit samples. The result of this study deduced that up to 30% water yam substitution can be used for baked food products.

Quality evaluation of shortbread biscuits produced from water yam-wheat flour blends

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EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS

Quality evaluation of shortbread biscuits produced from water yam-wheat flour blends