Oat Flour and Local Rice Flour in the Production of Shortbread

Oat Flour and Local Rice Flour in the Production of Shortbread

PART ONE

Objectives

The objectives of this study are as follows:

General objectives

The main objective of this study is the preparation of shortbread using different proportion of oats flour and local flour.

Specific objectives

To carry out the chemical analysis of raw material e. wheat and oats flour.
To prepare shortbreads using oats flour and wheat flour at different proportion and selection of best formulation.
To analyze physicochemical and sensory properties of prepared
To estimate acceptability period of the shortbread.
To perform cost evaluation of the shortbread

PART TWO

LITERATURE REVIEW

Shortbreads

Shortbreads are a type of semi-sweet cake or quick bread that is baked in appropriate portion. They are similar to cupcakes, although they are usually less sweet and lack in icing. Savory varieties, such cornbread shortbreads or cheese shortbreads also exist. The term also refers to disk shaped shortbread bread, called an English shortbread outside the United Kingdom. There are many varieties such as low- fat and flavors of shortbread mace with a specific ingredient such as blueberries, chocolate chips, raspberry, cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry, almond, and carrot, baked into the shortbread. Shortbreads are also eaten for breakfast alternatively they may be served for tea or at other meals (Limbachiya and Amin, 2015).

Savory varieties such as cornbread shortbread or cheese shortbread also exists. The term also refers to disk shaped shortbread bread, called an English shortbread outside the United Kingdom. As American style shortbread are also available in commonwealth countries, the term shortbreads either refer to product, with the context usually making clear which is meant (Arora, 1980). There are many varieties such as low-fat and flavors of shortbread mace with a specific ingredient such as blueberries, chocolate chips, raspberry, cinnamon pumpkin, nut baked into shortbread. Shortbread are also eaten for breakfast alternatively they may be served for tea or at other meals (Walman, 1972).

The shortbread method of mixing

The shortbread method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared, and the oven is preheated, the two are combined and stirred together very briefly before the finished batter is panned and baked (Miller, 1971).

Oats

Rolled oats named ‘D lite’ was brought from the local store of Port Harcourt at the rate of Rs. 289 per kg.

Wheat flour

Wheat flour named ‘fortune maida’ produced by Nutri Food Pvt. Ltd., Sonapur, Sunsari, Nepal was used for shortbread making. The maida was purchased from the local market of Port Harcourt.

Sugar

Sugar in the form of pulverized sugar was used and brought from the local market of Port Harcourt.

Shortening

Vegetable ghee named ‘Delicious Fat Spread’ manufactured by Rivers state Co-operative milk producer’s Union Ltd. Anand, Nigeria was used which was also brought from the local stores of Port Harcourt.

Egg

Eggs were bought from the local market of Port Harcourt.

Baking powder

Baking powder named as ‘Weikfied baking powder double action’ manufactured and packed by Weikfied food Pvt. Ltd., Pune, Nigeria was used which was made available in the laboratory of Central Campus of Technology.

Packaging material

Paper shortbread cup available in the local market of Port Harcourt was used.

Water

Drinking water available at Central Campus of Technology was used.

Equipment and chemicals

Equipment and chemicals used were available in Central Campus of Technology.

Method of experiment

Methodology

Design expert v7.1.5 was used to create the recipe. Rotatable composite design was used to formulate the recipe. The independent variable for the experiment is concentration of oats flour and local flour used to prepare shortbread.

PART FOUR

RESULTS AND DISCUSSION

This work was carried out for the preparation of standard quantity of different shortbread formulation with different proportion of oats flour and local flour with wheat flour. As shortbread is, a product widely flavored and consumed by general population as a healthy breakfast food. At first, the major raw materials were subjected for proximate analysis.

CHAPTER FIVE

CONCLUSIONS AND RECOMMENDATIONS

Conclusions

On the basis of the research, following conclusions can be drawn. Since the work was done under controlled condition on a small scale, its generalization may warrant some reservations.

Oats flour is superior to wheat flour in terms of crude protein, crude fat, crude fiber and total ash
The oats flour can be incorporated up to 75% with 25% wheat flour, with no adverse effect on sensory quality of shortbread.
The nutritional quality of the oats shortbread seemed to be enhanced in the case of fiber and protein
The chemical and microbiological analysis of product shows acceptability of shortbread was up to four days at room temperature without any artificial preservatives

Recommendations

Oats shortbread can be commercialized by substituting wheat flour by oats flour up to75% of the total mixture.
Texture of the prepared shortbread can be analyzed using texture

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