Record Details

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/584/
IJFSN-01-11
 
Title Influence of debittered, defatted fenugreek seed powder and flaxseed
powder on the rheological characteristics of dough and quality of cookies
 
Creator Nirmala, Metwal
Jyotsna, R.
Jeyarani, T.
Venkateswara Rao, G.
 
Subject 30 Spices/Condiments
26 Bakery products
 
Description A functional ingredient mix (FIM) comprising debittered and defatted fenugreek seed powder (70%) and flaxseed powder
(30%) was used in cookies. Ash, fat and protein, dough development time, resistance to extension and peak viscosity values
increased as the level of FIM increased from 10 to 30% in the blend. Beyond 20% of FIM substitution, the quality characteristics
of cookies were adversely affected. Use of soya lecithin produced a significant improvement in the overall quality of the cookies
with 20% FIM. Linolenic acid and total dietary fiber content of the cookies with 20% FIM and lecithin contained four times the
amount of linolenic acid (2.3%) and double the amount of dietary fiber (13.04%) when compared with the control cookies
(0.5% and 6.22%) respectively. Surface scanning electron microscopy of cookies with different levels of FIM from 10 to 30%
showed that there was a disruption in the matrix.
 
Date 2011
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/584/1/International_Journal_of_Food_Sciences_and_Nutrition_Jun_2011%2C_Vol._62%2C_No._4__336%E2%80%93344..pdf
Nirmala, Metwal and Jyotsna, R. and Jeyarani, T. and Venkateswara Rao, G. (2011) Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies. International Journal of Food Sciences and Nutrition, 62 (4). pp. 336-344.