I. Olawuni, A. E. Uzoukwu, J. C. Ibeabuchi, A. F. Ofoedum, A. Nwakaudu, S. O. Alagbaoso, E. J. Anaeke, J. N. Ugwoezuonu
{"title":"藜麦和小麦粉复合蛋糕的近似物、功能和感官分析","authors":"I. Olawuni, A. E. Uzoukwu, J. C. Ibeabuchi, A. F. Ofoedum, A. Nwakaudu, S. O. Alagbaoso, E. J. Anaeke, J. N. Ugwoezuonu","doi":"10.18805/ajdfr.drf-340","DOIUrl":null,"url":null,"abstract":"Background: Confectionaries are one of the major food categories that provides one of the basic nutritional needs of humans. Cake has always been made from flour, as such, has placed a heavy burden of wheat production. However, quinoa seeds have been under-utilized owing to its nutritional components and the need to produce baked products with balanced nutritional needs. The goal of this study was to develop a high-protein cake using a protein source. Quinoa flour was employed as a protein source. Methods: The quinoa seeds were ground into flour and combined with wheat flour in the following ratios: 30:70, 40:60 and 50:50, in that order. A cake made entirely of wheat flour served as the control. Sensory analyses were conducted on the samples, as well as functional and proximate compositions, using standard analytical techniques. Result: The research’s findings revealed that moisture ranged from 33.61% to 43.99%, protein ranged from 13.60% to 18.03%, ash ranged from 0.91% to 1.211%, fiber ranged from 5.25% to 5.77%, fat ranged from 5.54% to 6.25% and carbohydrate ranged from 30.59% to 39.81%. Comparing samples of composite flour cakes to samples of wheat flour cakes revealed a difference in the amount of total protein that was statistically significant (p less than 0.05), indicating that these cakes make a great source of protein for fortified snacks.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake\",\"authors\":\"I. Olawuni, A. E. Uzoukwu, J. C. Ibeabuchi, A. F. Ofoedum, A. Nwakaudu, S. O. Alagbaoso, E. J. Anaeke, J. N. Ugwoezuonu\",\"doi\":\"10.18805/ajdfr.drf-340\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: Confectionaries are one of the major food categories that provides one of the basic nutritional needs of humans. Cake has always been made from flour, as such, has placed a heavy burden of wheat production. However, quinoa seeds have been under-utilized owing to its nutritional components and the need to produce baked products with balanced nutritional needs. The goal of this study was to develop a high-protein cake using a protein source. Quinoa flour was employed as a protein source. Methods: The quinoa seeds were ground into flour and combined with wheat flour in the following ratios: 30:70, 40:60 and 50:50, in that order. A cake made entirely of wheat flour served as the control. Sensory analyses were conducted on the samples, as well as functional and proximate compositions, using standard analytical techniques. Result: The research’s findings revealed that moisture ranged from 33.61% to 43.99%, protein ranged from 13.60% to 18.03%, ash ranged from 0.91% to 1.211%, fiber ranged from 5.25% to 5.77%, fat ranged from 5.54% to 6.25% and carbohydrate ranged from 30.59% to 39.81%. Comparing samples of composite flour cakes to samples of wheat flour cakes revealed a difference in the amount of total protein that was statistically significant (p less than 0.05), indicating that these cakes make a great source of protein for fortified snacks.\",\"PeriodicalId\":8485,\"journal\":{\"name\":\"Asian Journal of Dairy and Food Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-11-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian Journal of Dairy and Food Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18805/ajdfr.drf-340\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Dairy and Food Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18805/ajdfr.drf-340","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake
Background: Confectionaries are one of the major food categories that provides one of the basic nutritional needs of humans. Cake has always been made from flour, as such, has placed a heavy burden of wheat production. However, quinoa seeds have been under-utilized owing to its nutritional components and the need to produce baked products with balanced nutritional needs. The goal of this study was to develop a high-protein cake using a protein source. Quinoa flour was employed as a protein source. Methods: The quinoa seeds were ground into flour and combined with wheat flour in the following ratios: 30:70, 40:60 and 50:50, in that order. A cake made entirely of wheat flour served as the control. Sensory analyses were conducted on the samples, as well as functional and proximate compositions, using standard analytical techniques. Result: The research’s findings revealed that moisture ranged from 33.61% to 43.99%, protein ranged from 13.60% to 18.03%, ash ranged from 0.91% to 1.211%, fiber ranged from 5.25% to 5.77%, fat ranged from 5.54% to 6.25% and carbohydrate ranged from 30.59% to 39.81%. Comparing samples of composite flour cakes to samples of wheat flour cakes revealed a difference in the amount of total protein that was statistically significant (p less than 0.05), indicating that these cakes make a great source of protein for fortified snacks.