Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

By L. Marchetti, A. Califano, S. Andrés. LWT, 2018

51 citations recorded by the source corpus.

Abstract The objective of the present work was to evaluate the effect of replacing up to 40 g/100 g wheat flour by pecan nut expeller meal on baking quality of a typical muffin formulation. Baked samples were subjected to several assays: yield, height of the specimen, color, crumb moisture, texture (TPA), microstructure by image analysis. Replacement of 30 g/100 g of wheat flour by expeller significantly height of the product. Also hardness was greatly reduced (52.4%) when 30 g/100 g of PEM was included. The addition of PEM lead to a darker crumb, the browning index was 38% higher when 40 g/100 g of wheat flour was replaced by expeller. Muffins showed a very good sensorial acceptance, scoring 7.9 into a 9-point hedonic scale. Thus a by-product from pecan oil industry was successfully employed in muffins, adding value, and broadening its potential applications in other bakery products, resulting in economic benefits.

Subfields: Genetics, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/80635e1d93d5fffab20ff98b632e94a2f3e82fd5

How researchers see this paper

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In Genetics

1. S. Grasso
2. Shuyi Liu
3. Lisa Methven

In Nutrition and Dietetics

1. S. Grasso
2. Shuyi Liu
3. Lisa Methven

In Plant Science

1. S. Grasso
2. Shuyi Liu
3. Lisa Methven

Citations in the corpus

• Quality of muffins enriched with upcycled defatted sunflower seed flour (2020, methodology): “The higher the area fraction, the more sponge-like the crumb is ( Marchetti et al., 2018).”