Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Preparation of the Cricket Flour and Paste
2.3. Formulations
2.4. Particle Size Distribution
2.5. Rheological Properties of Flour
2.5.1. Farinograph Characteristics
2.5.2. Pasting Properties
2.6. Rheological Properties of Dough
2.6.1. Dough Preparation
2.6.2. Dynamic Oscillatory Measurements
2.6.3. Dough Extensibility
2.7. Chapatti Making
Chapatti Texture
2.8. Statistical Analysis
3. Results and Discussion
3.1. Particle Size Distribution
3.2. Rheological Properties of the Flour
3.2.1. Effect of Cricket Flour on Dough Mixing Properties
3.2.2. Effect of Cricket Flour on Pasting Properties of Wheat Flour and Cricket Flour Blends
3.3. Rheological Properties of Dough
3.3.1. Effects of Cricket Flour on Dynamic Moduli
3.3.2. Effects of Cricket Flour on Biaxial Extensibility
3.4. Effects of Cricket Flour on Uniaxial Extensibility of Baked Chapatti
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Samples | Particle Size µm < Volume * | ||
---|---|---|---|
10D | 50D | 90D | |
Wheat flour | 16.00 ± 0.30 | 74.74 ± 0.09 | 156.03 ± 0.29 |
AOD | 101.77 ± 1.44 | 424.06 ± 7.78 | 1050.58 ± 82.16 |
AFD | 65.58 ± 0.49 | 344.04 ± 0.15 | 855.58 ± 0.15 |
APT | Nd ** |
Samples | Water Absorption (%) | Dough Development Time (min) | Dough Stability (min) |
---|---|---|---|
Wheat flour | 51.23 ± 0.12 a | 1.83 ± 0.15 a | 8.83 ± 0.15 c |
AOD 5% | 51.30 ± 0.00 a | 1.90 ± 0.26 a | 9.17 ± 0.42 c |
AOD 10% | 52.30 ± 0.00 b | 5.20 ± 0.20 bc | 6.73 ± 0.31 b |
AOD 15% | 53.60 ± 0.00 c | 5.27 ± 0.46 bc | 4.00 ± 0.95 a |
AFD 5% | 52.46 ± 0.81 b | 3.00 ± 0.70 ab | 6.37 ± 0.57 b |
AFD 10% | 53.40 ± 0.00 c | 4.23 ± 0.40 b | 5.77 ± 0.12 b |
AFD 15% | 55.10 ± 0.00 d | 4.57 ± 0.55 b | 5.40 ± 0.26 b |
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Khatun, H.; Van Der Borght, M.; Akhtaruzzaman, M.; Claes, J. Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus). Foods 2021, 10, 2750. https://doi.org/10.3390/foods10112750
Khatun H, Van Der Borght M, Akhtaruzzaman M, Claes J. Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus). Foods. 2021; 10(11):2750. https://doi.org/10.3390/foods10112750
Chicago/Turabian StyleKhatun, Habiba, Mik Van Der Borght, Mohammad Akhtaruzzaman, and Johan Claes. 2021. "Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)" Foods 10, no. 11: 2750. https://doi.org/10.3390/foods10112750