SOME QUALITY ATTRIBUTES OF SAUSAGE ROLL PRODUCED FROM WHEAT-TIGERNUT COMPOSITE FLOUR
| Autor: | Emmanuel Kehinde OKE, Michael Ayodele IDOWU, Nurat Oluwadamilola THANNI, Omobolanle Omowunmi OLORODE |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Food and Environment Safety, Vol 18, Iss 4, Pp 287-297 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2068-6609 2559-6381 |
| Popis: | Among the underutilized crops in Nigeria is tigernut which could find useful application in baking industry because of its high level of dietary fibre and other inherent properties. This study was carried out to investigate the effects of wheat flour substitution with tigernut flour in sausage roll production. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs, processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. Sausage roll was baked from the flour blends and was analyzed for proximate, mineral composition, physical properties (oven spring, weight, volume, specific volume and colour) and sensory evaluation. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 25.43 to 28.14%, 7.09 to7.79%, 1.87 to 2.29%, 1.70 to 1.80%, 8.59 to 9.25% and 51.14 to 55.20% respectively. Significant differences (p |
| Databáze: | Directory of Open Access Journals |
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