Production and evaluation of proximate composition, functional properties and sensory of doughnut made from blends of wheat, walnuts and orange-fleshed sweet potato flour Department:Food Science Technology By: muhalhq Project ID: 8209 Rating: (5.0) votes: 1 Price:₦4000 Get the Complete MaterialAbstractThe project explores the development of a nutritious and functional alternative to traditional doughnuts. Incorporating nutrient-dense ingredients such as walnuts and orange-fleshed sweet potato (OFSP) flour, the study aims to address the limitations of conventional wheat-based doughnuts, which are often high in refined carbohydrates and fats. This study evaluates the proximate composition, functional properties, and sensory attributes of doughnuts made from various blends of wheat, walnut, and OFSP flours to assess their potential for improving nutritional profiles. The study used wheat flour as a base and combined it with walnut and OFSP flour at different ratios. The proximate analysis covered key nutritional aspects, such as moisture, protein, fat, fiber, ash, and carbohydrate content. Functional properties, including water and oil absorption capacities, bulk density, and swelling capacity, were also measured. Additionally, sensory evaluations were conducted to assess the doughnuts’ color, texture, taste, aroma, and overall acceptability. The results showed that walnuts and OFSP flours significantly improved the nutritional value of the doughnuts, increasing their protein, fat, and mineral content. Sensory evaluations indicated that these enhanced doughnuts were well-accepted by consumers. This study highlights the potential of using composite flours in bakery products to produce healthier and more appealing alternatives....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production and quality evaluation of cake produced from wheat flour and sweet potato flour»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer