Effect of defatted Lagenaria siceraria (Molina) Standley seed flour as a fat replacer on physicochemical, technological, and sensory properties of beef patty.

Defatted Lagenaria siceraria seed flour (DLSSF) was obtained from defatted seed cake, dried, and ground through a sieve of 500 μm and characterized. A 2 × 4 factorial design (two flour hydration rates and four fat substitution rates) was used to produce a low-fat beef patty by replacing fat with DLSSF. Beef kidney fat was used to formulate the control sample.

Composition and Functional Effect of Mango (.) Almond Flours on Wheat Dough Rheology.

Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The compositions of almonds display starch as the major constituent (60-65%) with more than 80% of amylopectin and a significant presence of phenolic compounds (1-7%), lipids (7-13%), and proteins (4-7%), depending on mango varieties, with local varieties showing the highest polyphenol and lipid contents. Almond flours are characterized by high WAC (water absorption capacity) and OAC (oil absorption capacity) and pasting properties influenced by starch lipid and starch protein complexes.