The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products
Butternut squash is common fruit world-wide, considered as a rich source of nutrients and bioactive compound and has promising food industrial application. Local organic butternut squash is pyriform in shape, with a semi-grooved shell, copper skin, and yellowish-orange flesh. The fruits weigh an ave...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-09-01
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| Series: | Arabian Journal of Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1878535222003677 |
| _version_ | 1811344347109523456 |
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| author | Eman A. Mahmoud Alanoud Omur A. Mehder |
| author_facet | Eman A. Mahmoud Alanoud Omur A. Mehder |
| author_sort | Eman A. Mahmoud |
| collection | DOAJ |
| description | Butternut squash is common fruit world-wide, considered as a rich source of nutrients and bioactive compound and has promising food industrial application. Local organic butternut squash is pyriform in shape, with a semi-grooved shell, copper skin, and yellowish-orange flesh. The fruits weigh an average of 884.11 g and have a pulp yield of 82.98% and a peel yield of 12.36%.This study aims to manufacture three types of organic butternut squash flour (peel, unpeeled pulp, and peeled pulp) and utilize them as a substitute for oat flour at various ratios (5, 10, and 15%) to prepare gluten-free muffins, cookies, and waffles. A sensory evaluation of prepared products was carried out. The nutritional value, color, mineral content, phytochemicals, microstructure, functional, and physicochemical properties of butternut squash flours and top rated oatmeal products were determined. According to the findings, organic butternut squash flours were low-calorie flours with high protein, fiber, minerals, beta-carotene, and antioxidant content. For all sensory assessment parameters, muffins with a replacement ratio of 15%, cookies with 10%, and waffles with 5% pulp flour were considered the most acceptable. The protein, fiber, beta-carotene, and mineral contents of optimised gluten-free products increased significantly compared with control samples. The current study will help flour suppliers and food scientists better understand and promote the use of butternut squash flour. Gluten-free prepared products can meet the nutritional needs of celiac disease patients. |
| first_indexed | 2024-04-13T19:46:05Z |
| format | Article |
| id | doaj.art-2a198cf6277d4e10aa7a8115077251b7 |
| institution | Directory Open Access Journal |
| issn | 1878-5352 |
| language | English |
| last_indexed | 2024-04-13T19:46:05Z |
| publishDate | 2022-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Arabian Journal of Chemistry |
| spelling | doaj.art-2a198cf6277d4e10aa7a8115077251b72022-12-22T02:32:43ZengElsevierArabian Journal of Chemistry1878-53522022-09-01159104051The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free productsEman A. Mahmoud0Alanoud Omur A. Mehder1Department of Food Industries, Faculty of Agriculture, Damietta University, Damietta 34517, Egypt; Corresponding author.Family Education Department, Education College, Umm Al-Qura University, Saudi ArabiaButternut squash is common fruit world-wide, considered as a rich source of nutrients and bioactive compound and has promising food industrial application. Local organic butternut squash is pyriform in shape, with a semi-grooved shell, copper skin, and yellowish-orange flesh. The fruits weigh an average of 884.11 g and have a pulp yield of 82.98% and a peel yield of 12.36%.This study aims to manufacture three types of organic butternut squash flour (peel, unpeeled pulp, and peeled pulp) and utilize them as a substitute for oat flour at various ratios (5, 10, and 15%) to prepare gluten-free muffins, cookies, and waffles. A sensory evaluation of prepared products was carried out. The nutritional value, color, mineral content, phytochemicals, microstructure, functional, and physicochemical properties of butternut squash flours and top rated oatmeal products were determined. According to the findings, organic butternut squash flours were low-calorie flours with high protein, fiber, minerals, beta-carotene, and antioxidant content. For all sensory assessment parameters, muffins with a replacement ratio of 15%, cookies with 10%, and waffles with 5% pulp flour were considered the most acceptable. The protein, fiber, beta-carotene, and mineral contents of optimised gluten-free products increased significantly compared with control samples. The current study will help flour suppliers and food scientists better understand and promote the use of butternut squash flour. Gluten-free prepared products can meet the nutritional needs of celiac disease patients.http://www.sciencedirect.com/science/article/pii/S1878535222003677Butternut squashOatmeal flourGluten-freeMuffinCookiesWaffle |
| spellingShingle | Eman A. Mahmoud Alanoud Omur A. Mehder The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products Arabian Journal of Chemistry Butternut squash Oatmeal flour Gluten-free Muffin Cookies Waffle |
| title | The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products |
| title_full | The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products |
| title_fullStr | The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products |
| title_full_unstemmed | The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products |
| title_short | The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products |
| title_sort | manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten free products |
| topic | Butternut squash Oatmeal flour Gluten-free Muffin Cookies Waffle |
| url | http://www.sciencedirect.com/science/article/pii/S1878535222003677 |
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