Physicochemical, Phytochemical and Sensory Evaluation of Acha-Carrot Flours Blend Biscuit
Journal Title: Current Journal of Applied Science and Technology - Year 2017, Vol 25, Issue 5
Abstract
The study investigated physiochemical, phytochemical composition and sensory qualities of acha-carrot flour blend biscuits. Flour blends were produced by substituting carrot flour into acha flour at 5, 10, 15, 20, and 25%. Pasting properties and functional properties of the flour blends were determined. Biscuits were produced from the flour blends and the physicochemical, phytochemical composition and sensory qualities of the biscuits were analysed. The protein and carbohydrate content decreased from 8.35±0.03 – 7.90±0.04 and 70.67±0.39 – 68.74±0.39%, respectively. The moisture content, crude fibre, fat and ash content increased from 5.33±0.10 to 6.39±0.01, 0.85±0.01 to 1.50±0.54, 13.80±0.33 to 14.24±0.06 and 1.85±0.00 to 2.73±0.01% respectively, with increase in the added carrot flour (5-25%). The carotenoids, saponnins, flavonoids, and anthocyannins increased from 4.68±0.04 – 7.87±0.05µg/g, 0.05±0.00 – 0.12±0.00, 0.01±0.00 – 0.03±0.00, and 0.05±0.00 – 0.07±0.00 mg/100 g, respectively. The water absorption capacity, oil absorption capacity, and swelling capacity increased from 2.32±0.19 – 3.24±0.08, 1.96±0.20 – 2.24±0.08, and 5.91±0.64 –7.6±00.85 ml/g, respectively, with increase in the added carrot (5-25%). Loosed bulk density, packed bulk density, emulsion activity, and foaming capacity decreased from 0.63±0.05 – 0.55±0.03 glcm3, 0.86±0.02 – 0.78±0.01 g/cm3, 56.50±0.71 – 54.50±0.71%, and 6.83±0.82 – 3.33±1.27%, respectively. Peak viscosity, trough viscosity, breakdown, final viscosity, and setback decreased from 216.83±0.06 – 143.21±0.05, 142.17±0.04 – 105.46±0.02, 74.67±2.60 – 37.75±2.72, 351.58±0.09 – 207.71±0.07, and 209.42±0.06 102.25±0.05RVU, respectively. The 85:15% acha-carrot biscuit sample was the most preferred with a corresponding increment of 2.5, 9.4, 25.4, 21.6 and 20% of protein, crude fibre, ash content, carotenoids, and anthocyanins, respectively. Addition of carrot to acha could be said to have greatly improve the quality of acha.
Authors and Affiliations
J. A. Ayo, F. E. Gidado
Keywords
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- EP ID EP319052
- DOI 10.9734/CJAST/2017/38142
- Views 72
- Downloads 0
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