Effect ofShallot’s PretreatmentMethodsontheFunctional Properties ofShallot–Wheat FlourBlendsandQualityof their Biscuits

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dc.contributor.authorKazeem Koledoye Olatoye, Kehinde Peter Alabi, Oluwatobi IbukunAdeyemo, Adetunji Ismael Lawal, and Sekinat Aderonke Jimoh
dc.date.accessioned2025-10-20T17:21:55Z
dc.date.available2025-10-20T17:21:55Z
dc.date.issued2025-08-14
dc.description.abstractShallots arerichinbioactivecompoundsandantioxidants.Theyare,however,susceptibletoqualitylossduringfood pretreatments, therebymakingcarefulselectionoftheirpretreatmenttechniqueveryimperative.Thisstudyinvestigatedthe influence ofshallotpowderpretreatmentmethods(blanching,soaking,andnotreatment)onthefunctionalpropertiesof shallot–wheat flour blendsandattributesoftheirbiscuits.Pretreatedanddriedshallotpowderwasincorporatedat6gper 100 gofwheat flour inthebiscuitrecipe.Acontrolsamplewaspreparedfrom100%wheat flour. Functionalproperties(water absorption capacity[WAC],oilabsorptioncapacity[OAC],swellingcapacity[SC],andbulkdensity[BD])ofthe flour blends were evaluated.Chemicalandphysicochemicalcharacteristicsofbiscuitsfromvariousblendsweredeterminedusingstandard methods. Anine-pointhedonicscalewasusedtoevaluatethesensorypropertiesofthebiscuitsusing50panelists.Datawere analyzed usingANOVAat α0.05. Blanchedshallot–wheat flour sampledemonstratedthehighestWAC(79.00%)andOAC (90.67%), indicatingenhancedhydrationandemulsification potential.Resultsoftheproximateanalysisshowedthatbiscuits containing shallotpowder,particularlythosepreparedwithblanchedpretreatment,exhibitedincreasedlevelsofprotein (15.67%), fat(10.33%),andash(4.00%)comparedtothecontrol.Mineralanalysisresultsrevealedelevatedconcentrationsof iron (10.60mg/100g),potassium(340.78mg/100g),andphosphorus(425.98mg/100g)inpretreatedshallot-supplemented biscuits. VitaminsA,C,andEwerealsosignificantly improved,withthehighestvaluesinthesamplessupplementedwith shallot pretreatedbyblanchingandsoaking.Thehighestantioxidantpotentialsofthebiscuits,asmeasuredbyFRAPandtotal antioxidant capacity,werefoundinpretreatedshallot-supplementedsamples.Samplesofbiscuitssupplementedwithshallots were withinacceptablerangesfortaste,aroma,andcrispiness,thoughthecontrolbiscuitreceivedthehighestoverallsensory score. The findings indicatethatshallotpowder,particularlywhenblanchedpriortoapplication,canserveasafunctional ingredient toimprovethenutritionalqualityofbakedproductswithoutadverselyaffecting consumeracceptability.
dc.identifier.issnhttps://doi.org/10.1155/jfpp/3998593
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/5988
dc.language.isoen_US
dc.publisherJournal of Food Processing and Preservation - Wiley
dc.titleEffect ofShallot’s PretreatmentMethodsontheFunctional Properties ofShallot–Wheat FlourBlendsandQualityof their Biscuits
dc.typeArticle
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