Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies

Drisya, C. R.; Swetha, B. G.; Velu, V.; Indrani, D.; Singh, R. P.

doi:10.1007/s13197-013-1002-2

Cited by 36 publications

(36 citation statements)

References 17 publications

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“…The possible reason for this result was due to date powder or date syrup by virtue of having more sugar content diluting the gluten, affecting the interaction of gluten and other ingredients. Many other researchers also showed similar results (Drisya et al, 2013;Collar et al, 2007;Nandeesh et al, 2011;Ajila et al, 2008;Sudha et al, 2007).…”

Section: Resultssupporting

confidence: 65%

Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making

Alsenaien¹,

Alamer²,

Tang³

et al. 2015

AJFST

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In this study, the effects of dates powder and dates syrup as a sugar substitution, on the physical properties and sensory attributes of cookies were studied. An increase in firmness and moisture content of cookies supplemented with dates was obtained. The diameter and spread ratio of cookies showed a decrease with increasing levels of date powder or date syrup. Partial replacement of sugar with date powder or date syrup produced cookies with more dark and red color. Sensory evaluation results indicated that cookies with acceptable preference could be supplemented up to 50% with dates powder and up to 75% with dates syrup. Date-based cookies using dates powder or dates syrup could be produced at a commercial scale.

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Section: Resultssupporting

confidence: 65%

Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making

Alsenaien¹,

Alamer²,

Tang³

et al. 2015

AJFST

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“…Nevertheless, hardness demonstrated a greater value on COMFB (23.52N) compared to MIXFB (15.04 N) and WFB (17.69N) respectively. An identical trend was observed in cookies where hardness increased with an increased addition of powder dehydrated Murraya koenigii [43]. The COMFB is demonstrated a higher fracturability (39.012mm) while the MIXFB and WFB showed the (38.52mm) and (38.82mm) respectively.…”

Section: Texture Analysis (Three-point Break Test)supporting

confidence: 69%

Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)

Al‐Ansi¹,

Mahdi²,

Li³

et al. 2018

JFNR

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The present study aimed to optimize the replacement levels of sugar and different types of flour to develop a traditional biscuit. The study was carried out using mixture response surface methodology (RSM) as the optimization technique. The biscuits optimum formula was designed using the following mixing ratio: lentil flour: millet flour (22.53 g: 11.47 g), whole wheat flour: wheat flour (42.04 g: 23.96 g) and sugar (35.61%), based on the biscuits sensory evaluations. Physical properties of composite flour biscuits (COMFB) showed a higher thickness but lower in term of spread ratio, diameter and weight compared to the mixture of whole wheat and wheat flours biscuit (MIXFB) and wheat flour biscuits (WFB). COMFB was harder and color difference (∆E) was higher and significantly darker surface than MIXFB and WFB. Sensory evaluation of COMFB showed higher consumers acceptance compare to MIXFB which indicates that the acceptance of the whole wheat flour based biscuits can be improved by using composite flour such as this formula. Optimization suggested composite flour biscuits (COMFB) as the best formula. This sample received good scores for the sensory attributes.

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“…The dough prepared from high-absorption flour resulted in hard texture (Noda et al 2000). Drisya et al, (2015), reported that there was significant increase in the dough hardness with addition of DMKLP. According to Collar et al, (2007), addition of fibers affected the mechanical properties like increased hardness and decreased cohesiveness of dough.…”

Section: Texture Analysis Of Cookiesmentioning

confidence: 99%

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Ingle

Thorat

Kotecha

et al. 2017

AJDFR

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Fruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies

Cited by 36 publications

References 17 publications

Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making

Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making

Optimization and Acceptability Evaluation of Shapporah Biscuits Formulated by Different Ingredients: Using Response Surface Methodology (RSM)

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

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