Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

Hooda, Shalini; Jood, Sudesh

doi:10.1016/j.foodchem.2004.05.006

Cited by 244 publications

(183 citation statements)

References 14 publications

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“…Therefore, compositing wheat flour with the locally available grains other than wheat and root crops has been reported to be desirable (Oyarekua and Adeyeye, 2009). Most of bakery products are used as a source for incorporation of different nutritionally rich ingredients for their diversification (Hooda and Jood, 2005;Sudha et al, 2007). Soybean (Glycine max) a species of legumes widely grown for its edible bean which contain a significant amount of protein, phytic acid, alpha-linoleic acid and the isoflavone(genistein and daidzein).…”

Section: Introductionmentioning

confidence: 99%

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Bashir¹,

Ashraf²,

Khan³

et al. 2015

Asian J. of Clinical Nutrition

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Bakery products are made from different types of flours and those made by using composite flour have many fold advantages and they are considered as carriers of nutrition. Biscuits and cookies are most popular bakery products because of their convenience, ready to eat nature and long shelf life. In this study, different experiments were conducted to enhance the nutritional value of wheat based cookies. The cookies were prepared by using different concentrations of soybean, pea and wheat flour. Six different combinations of three flours used for making the cookies were, C 1 (95% wheat flour+5% soybean flour), C 2 (95% wheat flour+5% pea flour), C 3 (90% wheat flour+10% soybean flour) C 4 (95% wheat flour+10% pea flour), C 5 (85% wheat flour+15% soybean flour) and C 6 (95% wheat flour+15% pea flour). Among all the six combinations, C 1 showed good acceptance as per 9 point hedonic scale, while as, C 5 had highest protein and total dietary fiber. Additionally, the combinations of pea and wheat flour (C 4 and C 6 ) showed fewer acceptances as per 9 point hedonic scale. The higher nutritional value of the cookies prepared by combining more than one flour will have a positive health effect. From our results, it can be concluded that incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies.

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Section: Introductionmentioning

confidence: 99%

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Bashir¹,

Ashraf²,

Khan³

et al. 2015

Asian J. of Clinical Nutrition

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show abstract

“…Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality (Tsen et al 1973;Akubor 2003;Hooda and Jood 2005). Long shelf-life of biscuits makes large scale production and distribution possible.…”

mentioning

confidence: 99%

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Yadav

Dhull

2011

J Food Sci Technol

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Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p<0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p<0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p<0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

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“…Reduced spread ratio of cookie was attributed to the fact that composite flours apparently form aggregates with increased numbers of hydrophilic sites available for competing for the limited free water in cookie dough (Hooda and Jood, 2005). Rapid partitioning of free water of these hydrophilic sites occurs during dough mixing and increases dough viscosity, thereby limiting cookie spread and top grain formation during baking.…”

Section: Influence Of Garden Cress Seed Branon Physical Quality Of Comentioning

confidence: 99%

Influence of Garden Cress Seed (Lepidium sativum L.) Bran on Quality Characteristics of Cookies

Thorat¹,

Mhalaskar²

2017

Int.J.Curr.Microbiol.App.Sci

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Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

Cited by 244 publications

References 14 publications

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Influence of Garden Cress Seed (Lepidium sativum L.) Bran on Quality Characteristics of Cookies

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