Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour
Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (...
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| creator | Awolu, Olugbenga O. Omoba, Olufunmilayo S. Olawoye, Olumide Dairo, Modupe |
| description | Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75–85%), soy flour (10–20%), and tigernut flour (5–10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability.
Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was studied. The functional, pasting, antioxidant, and antinutritional properties with the amino acid profile of three best blends were evaluated. Sensory evaluation of the cookies produced from the three blends was determined. |
| doi_str_mv | 10.1002/fsn3.359 |
| format | Article |
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Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was studied. The functional, pasting, antioxidant, and antinutritional properties with the amino acid profile of three best blends were evaluated. Sensory evaluation of the cookies produced from the three blends was determined.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.359</identifier><identifier>PMID: 28070311</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Agricultural production ; Amino acid profile ; Amino acids ; Antioxidants ; Calcium ; Carbohydrates ; Cookies ; Corn ; Design of experiments ; Dietary minerals ; Experimental design ; Flour ; Iron ; Manganese ; Mixtures ; Moisture content ; Nuts ; Optimization ; Original Research ; pasting ; Potassium ; Protein synthesis ; Proteins ; proximate ; Quality ; Quality assessment ; Response surface methodology ; Sensory evaluation ; Snack foods ; snack toasted maize ; Soybean ; Soybeans ; Zinc</subject><ispartof>Food Science & Nutrition, 2017-01, Vol.5 (1), p.3-13</ispartof><rights>2016 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2016 John Wiley & Sons, Inc.</rights><rights>2017. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5059-ad7b9b850d7cef3ed169596afe015b9b0bee044ed8f3a036decf2061ebc08f3e3</citedby><cites>FETCH-LOGICAL-c5059-ad7b9b850d7cef3ed169596afe015b9b0bee044ed8f3a036decf2061ebc08f3e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5217868/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5217868/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11541,27901,27902,45550,45551,46027,46451,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28070311$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Awolu, Olugbenga O.</creatorcontrib><creatorcontrib>Omoba, Olufunmilayo S.</creatorcontrib><creatorcontrib>Olawoye, Olumide</creatorcontrib><creatorcontrib>Dairo, Modupe</creatorcontrib><title>Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75–85%), soy flour (10–20%), and tigernut flour (5–10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability.
Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was studied. The functional, pasting, antioxidant, and antinutritional properties with the amino acid profile of three best blends were evaluated. Sensory evaluation of the cookies produced from the three blends was determined.</description><subject>Agricultural production</subject><subject>Amino acid profile</subject><subject>Amino acids</subject><subject>Antioxidants</subject><subject>Calcium</subject><subject>Carbohydrates</subject><subject>Cookies</subject><subject>Corn</subject><subject>Design of experiments</subject><subject>Dietary minerals</subject><subject>Experimental design</subject><subject>Flour</subject><subject>Iron</subject><subject>Manganese</subject><subject>Mixtures</subject><subject>Moisture content</subject><subject>Nuts</subject><subject>Optimization</subject><subject>Original Research</subject><subject>pasting</subject><subject>Potassium</subject><subject>Protein synthesis</subject><subject>Proteins</subject><subject>proximate</subject><subject>Quality</subject><subject>Quality assessment</subject><subject>Response surface methodology</subject><subject>Sensory evaluation</subject><subject>Snack foods</subject><subject>snack toasted maize</subject><subject>Soybean</subject><subject>Soybeans</subject><subject>Zinc</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1ks9u1DAQxiMEolWpxBMgS1zKYRf_SeLkglStWopU0QNwthx7vHVx7DSOW6UnHoADz8iT1MuWpSBhH2yPf_PNjPQVxUuClwRj-tZEz5asap8U-xSXzYITzp8-uu8VhzFe4bzaktSUPi_2aIM5ZoTsF98vhsn29k5ONngUDBrGoJP69ZJeo-sknZ1mBDfSpR3US3sHP7_96GQEjaKX6iuKaRgc9OCnHLq10yWKYe5AbnUmu4YxZ_g0oaPVPMCYIoKokssJ8g0yLqTxRfHMSBfh8OE8KL6cnnxenS3OL95_WB2fL1SFq3YhNe_arqmw5goMA03qtmpraQCTKv_gDgCXJejGMIlZrUEZimsCncI5BOygeLfVHVLXg1a5hVE6MYy2l-MsgrTi7x9vL8U63IiKEt7UTRY4ehAYw3WCOIneRgXOSQ8hRUGaijPecsoz-vof9CpP6vN4gtKmrUvW4o3gckutpQNhvQm5rspbQ29V8GBsjh_zjLZVQ8ifDtQYYhzB7LonWGxsITa2ENkWGX31eNod-NsEGVhsgdtcZP6vkDj99JFtBO8BjSPHTA</recordid><startdate>201701</startdate><enddate>201701</enddate><creator>Awolu, Olugbenga O.</creator><creator>Omoba, Olufunmilayo S.</creator><creator>Olawoye, Olumide</creator><creator>Dairo, Modupe</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>201701</creationdate><title>Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour</title><author>Awolu, Olugbenga O. ; Omoba, Olufunmilayo S. ; Olawoye, Olumide ; Dairo, Modupe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5059-ad7b9b850d7cef3ed169596afe015b9b0bee044ed8f3a036decf2061ebc08f3e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Agricultural production</topic><topic>Amino acid profile</topic><topic>Amino acids</topic><topic>Antioxidants</topic><topic>Calcium</topic><topic>Carbohydrates</topic><topic>Cookies</topic><topic>Corn</topic><topic>Design of experiments</topic><topic>Dietary minerals</topic><topic>Experimental design</topic><topic>Flour</topic><topic>Iron</topic><topic>Manganese</topic><topic>Mixtures</topic><topic>Moisture content</topic><topic>Nuts</topic><topic>Optimization</topic><topic>Original Research</topic><topic>pasting</topic><topic>Potassium</topic><topic>Protein synthesis</topic><topic>Proteins</topic><topic>proximate</topic><topic>Quality</topic><topic>Quality assessment</topic><topic>Response surface methodology</topic><topic>Sensory evaluation</topic><topic>Snack foods</topic><topic>snack toasted maize</topic><topic>Soybean</topic><topic>Soybeans</topic><topic>Zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Awolu, Olugbenga O.</creatorcontrib><creatorcontrib>Omoba, Olufunmilayo S.</creatorcontrib><creatorcontrib>Olawoye, Olumide</creatorcontrib><creatorcontrib>Dairo, Modupe</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Awolu, Olugbenga O.</au><au>Omoba, Olufunmilayo S.</au><au>Olawoye, Olumide</au><au>Dairo, Modupe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2017-01</date><risdate>2017</risdate><volume>5</volume><issue>1</issue><spage>3</spage><epage>13</epage><pages>3-13</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75–85%), soy flour (10–20%), and tigernut flour (5–10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability.
Optimization of the production and evaluation of the quality of maize‐based snack supplemented with soy and tigernut flour was studied. The functional, pasting, antioxidant, and antinutritional properties with the amino acid profile of three best blends were evaluated. Sensory evaluation of the cookies produced from the three blends was determined.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>28070311</pmid><doi>10.1002/fsn3.359</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Agricultural production Amino acid profile Amino acids Antioxidants Calcium Carbohydrates Cookies Corn Design of experiments Dietary minerals Experimental design Flour Iron Manganese Mixtures Moisture content Nuts Optimization Original Research pasting Potassium Protein synthesis Proteins proximate Quality Quality assessment Response surface methodology Sensory evaluation Snack foods snack toasted maize Soybean Soybeans Zinc |
| title | Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour |
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