Peer-reviewed articles 17,970 +


Title: NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)
NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)

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Sylvestre Agossou DOSSA; Christine Dragomir; Loredana Plustea; Monica Negrea; Adrian Rivis
10.5593/sgem2023V/6.2/s25.35
10.5593/sgem2023v/6.2
1314-2704
978-619-7603-66-8
English
23
6.2
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
This study was examined to assess the beneficial effects of baobab flour (BF) on wheat flour (WF) muffins. Four (4) types of muffins, including control and 3 with 10, 20, and 30% BF, were produced and analyzed from a nutritional, phytochemical, and organoleptic point of view. The results of the nutritional analyses revealed that partial substitution of WF by BF significantly improved the nutritional characteristics of the muffins. There was a significant increase in mineral and lipid content in the muffins as BF became more abundant. The muffin with 30% BF (BWM3) was the richest in macro and microelements apart from Mn (Zn: 11.12±0.12 mg/kg; Fe: 19.87±0.01 mg/kg; Mn: 3.17±0.06 mg/kg; Ca: 347.76±5. 27 mg/kg; Mg: 289.92±2.47 mg/kg; K: 688.59±3.02 mg/kg; Cu: 3.29±0.02 mg/kg and Ni: 0.316±0.007 mg/kg) and was 2 times richer in mineral substances than the control sample (MC). BF also significantly improved the phytochemical properties of the muffins. Between MC and BWM3, there was an increase of 31.74 mg/100g, 124.43 mg/100g, and 286.97% respectively in total polyphenol, total flavonoid, and antioxidant activity. Among the samples with BF, the one with 10% was the most appreciated by the evaluators. Not only was it the most appreciated, but it also obtained values close to MC. Our analyses and the literature suggest that BF can be used as an ingredient in bakery products to improve nutritional and phytochemical composition. However, due to its acrid taste, it is recommended that its level of substitution in muffins should not exceed 10%, to obtain a product acceptable to consumers.
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https://doi.org/10.5593/sgem2023V/6.2/s25.35
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 28-30 November, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference-SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Russian Acad Arts; Turkish Acad Sci.
281-293
28-30 November, 2023
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Nutritional, Muffins, Phytochemical and Baobab Pulp Flour.