Open AccessRheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta (Jatropha curcas L.)
Author(s) -
Elizabeth Argüello García,
Leobigildo Córdova Téllez,
Jorge Martínez Herrera,
Odilón Sánchez Sánchez,
Patricia Pérez Herrera,
Juan Manuel Zaldívar Crúz
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04385-7
Subject(s) - jatropha curcas , wheat flour , food science , tenacity (mineralogy) , rheology , chemistry , extensibility , moisture , mathematics , materials science , horticulture , mineralogy , composite material , biology , organic chemistry , computer science , operating system
In this research, the dough rheological properties of wheat flour mixed with defatted edible J. curcas flour to improve protein content in cookies were study. The wheat and J. curcas mix proportions were 100:0 (CT, control), 95:5% (T-5), 90:10% (T-10), 85:15% (T-15), 80:20% (T-20). The dough variables responds were strength, toughness, extensibility, tenacity extensibility index, water adsorption, development time, weakening grade, and mix tolerance index. In cookies, the physicochemical and hedonic characteristic were quantified. As the addition of J. curcas flour increased, the dough force and extensibility decreased up to 200.5 W × 10 -4 J and 60 mm, but tenacity increased up to 16.46 mm, which in consequence increased the tenacity extensibility index in 1.75, respect to the control. Dough water adsorption and development time increased 7.62% and 1.00% while the weakening grade, mix tolerance index and stability decreased 60.17 UB, 79.2 UB and 2.1 min, respectively, when J. curcas flour was added up to 20%. In cookies water adsorption, protein, lipids and ashes increased 1.18%, 6.98%, 0.42%, 2.26%, respectively, when 20% J. curcas flour was added. The fortify cookies factor decreased 0.4 that correspond to a very good quality. The sensory evaluation indicated no differences in acceptability of fortify cookies with J. curcas flour. It can be concluded that it is suitable to mix up to 80:20% wheat and J. curcas flour because the alveographic and farinographic properties were in the require range to elaborate cookies, which increased 6.98% the protein content and maintained the physicochemical and hedonic acceptance.