Effects of Blending Ratio of Eggplant and Wheat Flours on The Functional Properties of Cookies
| dc.contributor.advisor | Kumsa, Delessa (PhD) | |
| dc.contributor.author | Kuribachewu, Mengesha | |
| dc.date.accessioned | 2021-11-15T07:07:23Z | |
| dc.date.accessioned | 2023-11-10T14:58:08Z | |
| dc.date.available | 2021-11-15T07:07:23Z | |
| dc.date.available | 2023-11-10T14:58:08Z | |
| dc.date.issued | 2021-09 | |
| dc.description.abstract | Eggplant contains a high concentration of phytochemical compounds and nutrients important for life. Avoiding losses and increasing consumption will be easier with flour processing. The goal of this research was to study the effects of blending ratio of eggplant and wheat flours on the functional properties of cookies. In the Design Expert software Central composite design method was used for different level of operations and determining the drying parameters in different drying temperature, air volumetric flow rate and time and hot thin layer dryer was used to dry eggplant, and Folin-Ciocalteu techniques were used to measure total phenolics extract by methanol, while aluminum trichloride (AlCl3) was used to estimate total flavonoid content. Free radical scavenging activity was determined by 2,2-diphenylpicryl-1-picrylhydrazyl. Eggplant and wheat flours were used to develop cookies (10:90, 15:85 and 20:80% of substitution) and 100% wheat flour as a control. The proximate composition of eggplant flour, wheat flour, and composite flour samples were (moisture 8.0,9.0 and 8.4%); (Ash 6.8, 0.57and 2.4%); (Crude protein 10.44, 9.95 and 13.48%; (Crude fat 1.75, 0.9 and 1.75%); (Crude fiber 16.09, 2.04 and 5.52%) and (energy 285.19, 358.08, and 343.49KJ/100g) respectively. The phytochemicals of eggplant flour, wheat flour, composite flour and cookies made by composite flour were determined and the values indicated 1.36, 0.13, 1.53, 0.93 mg/100g of flavonoid. Total phenol 1.55,0.13,2.32 and 0.76mg/100g respectively. Free radical scavenging activity was determined by IC50 value. Cookies made by composite flour showed higher total phenolic content (TPC), total flavonoid content (TFC) and free radical-scavenging effect compared to control, also in terms of health benefit composite flours are selected. As a result, the antioxidant-rich, high-protein cookies generated in this study are anticipated to provide health benefits, such as lowering oxidative stress and the diseases associated with it. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/28653 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Antioxidant | en_US |
| dc.subject | Blending | en_US |
| dc.subject | Cookies | en_US |
| dc.subject | Eggplant | en_US |
| dc.subject | Eggplant flour | en_US |
| dc.subject | Hot thin layer drier | en_US |
| dc.title | Effects of Blending Ratio of Eggplant and Wheat Flours on The Functional Properties of Cookies | en_US |
| dc.type | Thesis | en_US |