Effect of Storage on the Quality of Wheat and Maize Based Cookies

Akbar, Kashif; Ayub, Muhammad Ashar

doi:10.17582/journal.sja/2018/34.3.606.615

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results concur with Khan et al, 2016, as a similar decrease in crude fibre content from 8.2% to nearly 4% was recorded in fermented soyabean for a storage interval of four months in their research study. Akbar and Ayub (2018) in a study of wheat and maize cookies, also observed a decrease in crude fibre from 6.44 to 6.41%. In another study on the multigrain porridge formulations, Hussain (2020) also observed a decrease in crude fibre (%).…”

Section: Crude Fiber (%)mentioning

confidence: 85%

Compositional and shelf-life analysis of developed instant Indian recipe chilla mix from hull-less barley: A convenience food product

Sarita,

Deepika,

Kumari

et al. 2024

JANS

View full text Add to dashboard Cite

Barley has a rich nutritional and therapeutic profile. In an era of life-style based silent pandemics, the need to bring on table the convenient food products with sensory and nutritional acceptability is necessary. Hence, the present study aimed to develop an instant chilla mix from a novel hull-less variety of barley (Hordeum vulgare) (PL891). Various random combinations of composite flour (barley flour (BF), rice flour (RF) and gram flour (GF)) were prepared namely T1 (100:00:00), T2 (70:15:15), T3 (60:30:10), T4 (33:33:33), and T5 (00:00:100). Other ingredients such as onion, tomato, ginger, garlic, coriander, and chilli were also added. Nutritional and sensory parameters at fresh, three, six and nine month of storage interval were also analyzed. The assessed parameters (%) were reported as moisture (6.91±0.02 to 10.21±0.09), ash (2.11±0.05 to 3.10±0.02), protein (7.59±0.05 to 24.50±0.06), fat (1.50±0.02 to 6.10±0.04), crude fiber (1.08±0.02 to 2.87±0.02), and total carbohydrates (58.21±0.10 to 75.27±0.07). All the blends varied significantly (p≥0.05) during storage in terms of moisture, protein, fat, crude fiber, and carbohydrates, while a non-significant difference was noted in ash for all the treatments. Blending also affected the nutrient content of all the treatments significantly (P ≤ 0.05) depending upon the ratio of blending and composition of various ingredients in the product. The sensory attributes indicated that T2 blend with 70% PL891 hull-less barley flour was most acceptable. The developed product will be a nutritious substitute for chapati as barley is rich in numerous nutrients and have therapeutic potentials.

show abstract

Section: Crude Fiber (%)mentioning

confidence: 85%

Compositional and shelf-life analysis of developed instant Indian recipe chilla mix from hull-less barley: A convenience food product

Sarita,

Deepika,

Kumari

et al. 2024

JANS

View full text Add to dashboard Cite

show abstract

“…The biscuits made with 100% wheat flour had a moisture content of 5.53 + 0.5g/100g and biscuits made with 15 % incorporation of tamarind seed flour had a moisture content of 7.82+ 0.5g/100g [El-Gindy et al, (2015)]. Akbar (2018) recorded that the initial moisture content of control cookies (100% Wheat flour) made ) was 3.20% and the final moisture content of cookies [after 90 days of storage]) was 3.28%. The initial moisture content of treated cookies made (50% Wheat flour + 50 % Maize flour) was 3.23% and the final moisture content of cookies [after 90 days of storage] from wheat flour and maize flour (T 1 ) was 3.31%.The increase in moisture content was attributed to the hygroscopic nature of the cookies packed in packaging materials, the nature and porosity of the packaging material [Goyat et al, 2018].…”

Section: Moisturementioning

confidence: 94%

“…The final ash content of control (T 0 ) and Tamarind kernel incorporated cookies (T 1 ) was 0.58% and 1.08% respectively in high density polypropylene packages and 0.61% and 1.7% respectively in stand-up pouches (P 2 ). Akbar et al, (2018) stated the initial ash content of control cookies made from 50% incorporation of maize flour was 0.80 g and 0.75g, respectively and the ash content at the end of 90 days of storage was 0.79 g and 0.74 g The author reported the decrease in ash content of developed cookies during storage.…”

Section: Ashmentioning

confidence: 99%

Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies

FarhatSultana¹,

Vijayalakshmi²,

Ps³

et al. 2021

MAJ

View full text Add to dashboard Cite

Tamarind kernels are typically under-emphasized by products of the tamarind pulp industry. The kernel is a fair source of protein, fat (essential fatty acids), carbohydrates and minerals, which can replace conventional flour to develop new food products. The study aims to exploit the under-utilized tamarind kernel for value addition to improve tamarind kernel-based food products’ acceptability and consumption. The tamarind kernel incorporated cookies at 50 percent level of incorporation had moisture of 1.62 %, carbohydrate content of 72.52%, protein of 9.26 %, fat of 22.98%, fiber of 3.25% and ash of 1.12%, respectively. The developed cookies had higher protein and fiber content than control cookies, which depicts its potential to be the better alternative for the conventional flour.

show abstract

Effect of Storage on the Quality of Wheat and Maize Based Cookies

Cited by 2 publications

References 0 publications

Compositional and shelf-life analysis of developed instant Indian recipe chilla mix from hull-less barley: A convenience food product

Compositional and shelf-life analysis of developed instant Indian recipe chilla mix from hull-less barley: A convenience food product

Evaluation of the Nutritional Characteristics for Tamarind kernel Flour Incorporated Cookies

Contact Info

Product

Resources

About