Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Volume 22, Issue 1, June 2024, Page 13-24 PDF (2.41 MB) | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2024.375182 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| majedoleen mursi1; mohamed m youssef2; El-Seyed M Abou-Tour3 | ||||
| 1Food science and technology, Agriculture, Alexandria University | ||||
| 2Food Science and Technology Faculty of Agriculture - Alexandria University | ||||
| 3Food Science and Technology Faculty of Agriculture, Alexandria University, Egypt | ||||
| Abstract | ||||
| This study aimed to partially replace wheat flour (WF) with baobab flour (BF) to formulate composite flour (WBF). The replacement ratios were 5%, 10% and 20%. for biscuits and crackers manufacturing. Proximate analysis results showed significant (P≤0.05) increase in ash from 0.94 to1.41%, fiber 0. 19 to 0. 96 %, and nitrogen free extract 81.76 to 81.89, while moisture decreased from 14.01 to 13.32% protein 14.49 to 14.20 and fat 2.81to 2.48 as the BF substitution level rises. The phytochemical of the blended wheat, increased as the levels of BF increased .The phenolic substances managed between 52.04 to 111.61 mg, and antioxidant activity 52.66 to 77.13 estimated by DPPH method. The composite flour contained considerably higher amounts of the following mineral elements: Ca, K, Mg, Fe, Mn and Zn, as compared to the control (WF). Moreover, WBF exhibited higher amounts of phenylalanine and histidine on contrary to leucine and cysteine as compared to the control (WF). Sensorial evaluation indicated that 5% replacement ratio was the significantly (P ≤ 0.05) comparable to the control as judged by panelists. | ||||
| Keywords | ||||
| wheat flour; baobab flour; composite flour; chemical compositions; biscuits; crackers | ||||
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