Proximate composition of Composite Flour
The proximate composition of composite flour is as presented in Table 2. The protein, moisture and fat content of the composite flour decreased with increasing level of wheat flour substitution with breadfruit flour. The protein, moisture, crude fibre, crude fat and carbohydrate content ranged from 6.81 ± 1.59 - 9.34 ± 0.14, 8.7 ± 0.20 - 4.31 ± 0.03, 2.24 ± 0.76 - 4.81 ± 0.20, 0.50 ± 0.20 - 0.82 ± 0.13, 1.14 ± 0.12 - 1.54 ± 0.12 and 77.86 ± 0.34 - 82.03 ± 4.42 respectively. The protein content was highest in 10% substituted breadfruit flour sample (9.34 ± 0.14) and lowest in 40% substituted flour (6.81 ± 1.59) compared to 100% wheat flour (10.1 ± 0.6). High moisture content favours the inhibition and
…show more content…
The final viscosity increased with increasing level of breadfruit flour substitution. The final viscosity ranged from 121.50 – 138.61 RVU. This viscosity was highest in WB4C (138.61 RVU) compared to the control (121.50 RVU). The increase in final viscosity might be due to the aggregation of amylose molecules (Miles et al., 1985) which is indicative of quick retrogradation (Lii et al. 1996). Setback value of composite flour ranged from 53.80 - 65.89 compared to the control (52.00). Setback value increased with increasing level of breadfruit flour substitution. It is the phase of the pasting curve after cooling of the starch and this phase involves re- association, retrogradation or re-ordering of starch molecules. Setback value is the tendency of starch to associate and retrograde on cooling. The setback of flours has been correlated with texture of various products (Adeyemi and Omolola, 1990). High setback is associated with syneresis. The composite WB3C and WB4C had high set back value compared to the control and WB1C. Control and WB1C are not significantly different. Thus, the control and WB1C could form a much better flour paste that could find applications in the confectionary
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
In the hypothesis, it was stated that it will be tested whether texture would have an influence on the amount of energy in nuts. The experiment was inconclusive in terms of the energy and the texture of nuts. Since there is not sufficient evidence that texture in nuts has an influence on the amount of energy contained, it is not possible to make a conclusion in terms of any food.
The material and equipment used was a sample of candy such as M&M’s, skittles, and Reese’s pieces. Set food colors for comparison. Filter paper or coffee filters. 0.1% salt solution {1/8 tsp salt in 3 cups of water}. Clear plastic 9 oz cups. Blow dryer. Also you will need some toothpicks and small {1 oz} plastic cups. This are the materials and equipment we used for this experiment .the objective of the experiment is to use the technique of paper chromatography to show that it can be used to separate from each other in a mixture. To understand the principles of paper chromatography.
We were able to verify the statement by finding which macromolecules were present in the stomach contents. If he was telling the truth, the stomach contents would have protein and starches in them because the egg whites and pancake mix both consist of those macromolecules respectively. To figure out the results, a series of tests were used including different reagents and indicators. For the monosaccharides test, Benedict’s reagent was used to identify when the reaction between the sugars and solution took place. The changes in colour from blue to orange-brown indicated the various approximate sugar concentrations from 0% to more than 2%. For the starch test, Lugol’s solution which is made of iodine was used to react with the starches. In the presence of starch molecules, the solution turned blue-black. In order to test for lipids, two tests were used; the first involved Sudan IV solution which can indicate lipids that are soluble in non-polar solvents. The second was a translucence test, if lipids were present in the contents, the paper would allow the light through – be translucent. Lastly, for the protein testing, Biruet reagent’s test reacting with the peptide bond allowed the proteins to be tested producing colour changes from blue to darker purple to indicate the levels of protein
Amaranth has a pleasant, nut-like flavor and toasting before grinding adds to the flavor. Amaranth flour has no gluten, so you will have to mix amaranth with other flours for baking purposes. The ratio would be 1:3, which means 1/4 cup amaranth and 3/4 cup all purpose gluten free
The research was in response to the knowledge that there were very many crusts leftovers after company meeting where pizza was served as the main refreshment. The management first thought that there was something wrong with the crust but through some evaluation, it was realized that the employees were avoiding the carbohydrates inherent in the grain-based foundation of the pizza.
Grains are detrimental says many experts wherein it includes lectin, which can lead to intestinal damage, infection and other diseases. In addition, it includes phytic acid which is stripping off many nutrition and vitamin supplements in
This paper research on the different angle that the comparative analysis of the nutritional compositions of the two types of corn. It provides us a view of one of the...
Bread has become a staple food in the majority of Americans lives. Through Bobrow-Strain’s novel of White Bread: A Social History of the Store-Bought Loaf (2012) he examines what has changed the patterns and perceptions of white bread and the industrialization of white bread through-out American History. Bobrow-Strain discusses alarming thoughts about what is done to the bread through control, money, likes, dislikes and the economics of the industrialization of bread. One of the main aspects of why white bread is examined so intensively in his book is because of how people associate it with a certain race, class or even gender. Bobrow-Strain shows the reader how white bread says a lot about who we are and who we want to be as a society.
Bread Flour has 12-14% of protein (which is very high) and is mainly used for baking breads and pizzas. Pastry Flour is very similar to Cake Flour but is better when baking brownies, biscuits, pie doughs, and cookies. Wheat Flour is normally mixed with All Purpose Flour to make its harsh taste go down. Self-Rising Flour is very low in proteins and is mainly used in pancakes, muffins, bread,
White bread, in the past, was usually only bought by the rich and whole wheat bread was usually purchased by the poorer classes. White bread has 135 calories and white wheat bread has 140 calories. White bread has 2.25 grams of fat and wheat bread has three. If you want to cut down on calories or fat in your diet wheat bread would be the better choice. Sodium is wonderful for you, but only in minuscule amounts. If you have too much, it increases your blood pressure. White bread has 210 milligrams of sodium and wheat bread has 340 milligrams of sodium. If you have high blood pressure white bread would definitely be a better choice. Wheat bread has some favorable properties to it as well. It has twice as much fiber as wheat bread and three fewer grams of sugar per serving. Wheat bread has two more grams of protein per serving and has much more calcium and iron.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Wheat makes up about 20% of a daily human diet. It is highly nutritious, providing fiber, energy, and oils which are a necessity for productivity and efficiency in this fast-paced world. What creates the problem is that about 95% of wheat is refined, and the healthiest parts, bran and germ, are removed, leaving unhealthy white flour. The bran and the germ help digest gluten, but if gluten remains, it attaches to the lining of the stomach and slowly deteriorates is protective coating
value of 0.6. Each dry ingredient also has a value. Ingredients like flour and almond paste have a
Food is the number one most important thing out of everything because it’s a necessity to keep one alive. There are some substitutes that can be made to keep the body healthy. For example, instead of using the common white bread for a sandwich, try using whole grain bread. Whole wheat bread consist of nutrients that most bodies need everyday. Just one slice of whole grain bread conta...