Data on physico-chemical and functional analyses of mixture flours from wheat and coconut flours

The data deposited in this library represent the physico-chemical and functional analyses of various samples derived from wheat and coconut. Indeed, 5 samples flours were formulated from wheat and coconut flours using a mixture design. The flours formulated were intended for the production of cookies with improved nutritional and energy values to fight against malnutrition. In order to generate these data, we assumed that adding coconut flour up to a certain percentage would improve the nutritional value, physical and functional properties and applicability of wheat flour. The data generated suggest that above 20% substitution, the functional properties of the blend show that it is no longer suitable for breadmaking, although certain nutritional properties are improved. These data provide an initial indication to industrialists and small-scale producers alike of the rate of substitution of wheat flour by coconut flour, so that they can continue to benefit from the bread-making properties of wheat flour. They also offer a solution for the formulation of gluten-reduced foods. African politicians could also draw inspiration from this to develop the coconut production chain and reduce wheat imports.

本库收录的数据为源自小麦与椰子的各类样品的理化与功能特性分析结果。本研究通过混料实验设计，以小麦粉与椰子粉为原料制备了5组复配面粉样品。所制备的复配面粉旨在用于制作营养与能量价值均得到优化的曲奇产品，以助力应对营养不良问题。为生成本数据集，本研究提出假设：将椰子粉以特定比例添加至小麦粉中，可提升小麦粉的营养价值、物理特性、功能特性与应用适用性。所得数据表明，当椰子粉替代小麦粉的比例超过20%时，复配粉的功能特性将不再适用于面包制作，但此时其部分营养特性得到了改善。本数据集可为工业生产商与小规模生产者提供椰子粉替代小麦粉的适宜比例参考，使其仍可利用小麦粉的面包制作特性。同时，本数据集也为低麸质食品的配方开发提供了可行方案。非洲政界人士也可从中汲取灵感，推动椰子产业链发展，降低小麦进口依赖。