Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour or isolated soy protein

Journal of Food Quality

Volumn 35, Issue 3, 2012, Pages 200-206

  Rababah, Taha M ^a   Brewer, Susan ^b   Yang, Wade ^c   Al Mahasneh, Majdi ^a   Al U'Datt, Muhammad ^a   Rababa, Shafeah ^d   Ereifej, Khalil ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

^d Ministry of Education   (Jordan)

Author keywords

[No Author keywords available]

Indexed keywords

CHICKPEA FLOUR; IN-CHIP; INTENSITY SCALE; PHYSICOCHEMICAL PROPERTY; PHYSIO-CHEMICAL; PROTEIN CONTENTS; SENSORY PROPERTIES; SOY PROTEIN; TEXTURE PROFILE ANALYSIS;

HARDNESS; TEXTURES;

MILITARY ENGINEERING;

CICER ARIETINUM; GLYCINE MAX; VICIA FABA; ZEA MAYS;

EID: 84861963688     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00440.x     Document Type: Article

References (25)

1. AKUBOR, P. 2003. Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods Hum. Nutr. 58, 1-8.
2. AOAC. 1984. Official Methods of Analysis, 14th Ed., Association of Official Analytical Chemists, Arlington, VA.
3. ARMBRISTER, W.L. and SESTER, C.S. 1994. Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50 and 250 levels. Cereal Chem. 71, 344-351.
4. BUCK, J.S., WALKER, C.E. and WATSON, K.S. 1987. Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory and protein quality. Cereal Chem. 64, 264-269.
5. CAMIRE, M.E., CAMIRE, A. and KRUMHAR, K. 1990. Chemical and nutritional changes in foods during extrusion. Crit. Rev. Food Sci. Nutr. 29, 35-57.
6. CHE MAN, Y.B., ABDUL KARIM, M.N.B. and KUN, T.T. 1992. Evaluation of four high-protein rice-soy snack formulations. Int. J. Food Sci. Tech. 27, 715-719.
7. CIE. 1978. Recommendations on Uniform Color Spaces-Color Difference Equations, Psychometric Color Terms. Supplement 2 to CIE publication No. 15 (E-1.3.1) 1971/(TC-1-3). Commission Internationale de l'Eclairage, Paris, France.
8. CLAUGHTON, S.M. and PEARCE, R.J. 1989. Protein enrichment of sugar-snap cookies with sunflower protein isolates. J. Food Sci. 54, 354-358.
9. DHINGRA, S. and JOOD, S. 2001. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chem. 77, 479-488.
10. FALLER, J.Y., KLEIN, B.P. and FALLER, J.F. 1999. Acceptability of extruded corn snacks as affected by inclusion of soy protein. J. Food Sci. 64, 185-188.
11. KAYACIER, A. and SINGH, R.K. 2003. Textural properties of baked tortilla chips. LWT - Food Sci. Technol. 36, 463-466.
12. LIU, K.S. 1999. Soybeans: Chemistry, Technology, and Utilization, Aspen Publishing, Gaithersburg, MD.
13. MEILGAARD, M., CIVILLE, G.V. and BT, C.A.R.R. 1999. Sensory Evaluation Techniques, 3rd Ed., CRC Press, New York, NY.
14. PATEL, M.M. and RAO, V. 1996. Influence of untreated, heat treated and germinated blackgram flours on biscuit making quality of wheat flour. J. Food Sci. Tech. 33, 53-56.
15. PELLETT, P.L. and SHADAREVIAN, S. 1970. Food Composition Tables for Use in the Middle East, 2nd Ed., American University of Beirut, Beirut, Lebanon.
16. PINEDA, M.T. 2007. Fortification of baked and fried tortilla chips with mechanically expelled soy flour. M.S. Thesis, 109 pp, Texas A&M University, College Station, TX.
17. PLAHAR, W.A., ONUMA OKEZIE, B. and GYATO, C.K. 2003. Development of a high protein weaning food by extrusion cooking using peanuts, maize and soybeans. Plant Foods Hum. Nutr. 58, 1-12.
18. POTTER, N.N. 1986. Food Science, 4th Ed., Van Nostrand Reinhold, Inc., New York, NY.
19. PRATIMA, A. and YADAV, M.C. 2000. Effect of in corporation of liquid dairy by-products on chemical characteristic of soy-fortified biscuits. J. Food Sci. Tech. 37, 158-161.
20. RABABAH, T.M., YÜCEL, S., EREIFEJ, K.I., ALHAMAD, M.N., AL-MAHASNEH, M.A., YANG, W., AL-U'DATT, M.H. and ISMAEAL, K. 2011. Effect of grape seed extracts on the physicochemical and sensory properties of corn chips during storage. J. Am. Oil Chem. Soc. 88, 631-637.
21. SACCHETTI, G., PINNAVAIA, G.G., GUIDOLIN, E. and DALLA ROSA, M. 2004. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Res. Int. 37, 527-534.
22. SANCHEZ, C., KLOPFENSTEIN, C.F. and WALKER, C.E. 1995. Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. Cereal Chem. 72, 25-79.
23. SCHMID, C. 1986. Impulse foods supplement. Food Trade Rev. 56, 232.
24. SINGH, R., SINGH, G. and CHAUHAN, G.S. 1996. Effect of incorporation of defatted soy flour on the quality of biscuits. J. Food Sci. Tech. 33, 355-357.
25. YANNIOTIS, S., PETRAKI, A. and SOUMPASI, E. 2007. Effect of pectin and wheat fibers on quality attributes of extruded cornstarch. J. Food Eng. 80, 594-599.