EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR

The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characte...

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Autores principales:	Bleou Jean Jaurès TOUZOU, Doudjo SORO, Soronikpoho SORO, Kouadio Ernest KOFFI
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	fermentation cashew kernels flours substitution quality biscuits Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e3fb22ddf2dd4b868ad7ffd5ea154530
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spelling	oai:doaj.org-article:e3fb22ddf2dd4b868ad7ffd5ea1545302021-12-02T18:18:26ZEFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR2068-66092068-6609https://doaj.org/article/e3fb22ddf2dd4b868ad7ffd5ea1545302021-03-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/773/689https://doaj.org/toc/2068-6609https://doaj.org/toc/2068-6609The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characteristics of various biscuits obtained were used to compare them. Fermentation improved water absorption capacity, foaming and emulsification properties but reduced (P < 0.05) oil absorption capacity of cashew kernel flour. The analysis of nutritive values showed that fermentation increased the protein and fat contents respectively from 34.10±0.41 to 38.67±0.4 and from 28.16±0.07 to 31.02±0.18. Substitution of wheat flour by cashew kernels flours increase protein, fat, fiber and ash contents of biscuits. Biscuits from cashew kernel flour overall acceptability decreased with fermented cashew kernel flour incorporation. Negative correlation was observed between brown colour score and overall acceptability also between aroma (cashew kernel aroma and fermented cashew kernel aroma) scores and overall acceptability of biscuits. Panelists accepted regarding overall acceptability, biscuits containing 100 % unfermented cashew kernel flour and those containing 40 % of fermented cashew kernel flour. Substitution of wheat flour by unfermented cashew kernel flour and 40 % by fermented cashew kernel flour would improve nutritive values of biscuits and cashew kernel consumption locally.Bleou Jean Jaurès TOUZOUDoudjo SOROSoronikpoho SOROKouadio Ernest KOFFIStefan cel Mare University of Suceavaarticlefermentationcashew kernels flourssubstitutionqualitybiscuitsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 1, Pp 81-90 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermentation cashew kernels flours substitution quality biscuits Food processing and manufacture TP368-456
spellingShingle	fermentation cashew kernels flours substitution quality biscuits Food processing and manufacture TP368-456 Bleou Jean Jaurès TOUZOU Doudjo SORO Soronikpoho SORO Kouadio Ernest KOFFI EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
description	The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characteristics of various biscuits obtained were used to compare them. Fermentation improved water absorption capacity, foaming and emulsification properties but reduced (P < 0.05) oil absorption capacity of cashew kernel flour. The analysis of nutritive values showed that fermentation increased the protein and fat contents respectively from 34.10±0.41 to 38.67±0.4 and from 28.16±0.07 to 31.02±0.18. Substitution of wheat flour by cashew kernels flours increase protein, fat, fiber and ash contents of biscuits. Biscuits from cashew kernel flour overall acceptability decreased with fermented cashew kernel flour incorporation. Negative correlation was observed between brown colour score and overall acceptability also between aroma (cashew kernel aroma and fermented cashew kernel aroma) scores and overall acceptability of biscuits. Panelists accepted regarding overall acceptability, biscuits containing 100 % unfermented cashew kernel flour and those containing 40 % of fermented cashew kernel flour. Substitution of wheat flour by unfermented cashew kernel flour and 40 % by fermented cashew kernel flour would improve nutritive values of biscuits and cashew kernel consumption locally.
format	article
author	Bleou Jean Jaurès TOUZOU Doudjo SORO Soronikpoho SORO Kouadio Ernest KOFFI
author_facet	Bleou Jean Jaurès TOUZOU Doudjo SORO Soronikpoho SORO Kouadio Ernest KOFFI
author_sort	Bleou Jean Jaurès TOUZOU
title	EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
title_short	EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
title_full	EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
title_fullStr	EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
title_full_unstemmed	EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR
title_sort	effect of fermentation on the quality of flour and biscuit from cashew kernel flour
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/e3fb22ddf2dd4b868ad7ffd5ea154530
work_keys_str_mv	AT bleoujeanjaurestouzou effectoffermentationonthequalityofflourandbiscuitfromcashewkernelflour AT doudjosoro effectoffermentationonthequalityofflourandbiscuitfromcashewkernelflour AT soronikpohosoro effectoffermentationonthequalityofflourandbiscuitfromcashewkernelflour AT kouadioernestkoffi effectoffermentationonthequalityofflourandbiscuitfromcashewkernelflour
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EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR

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