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Prospects for incorporation of defatted Mucuna flour in biscuits formulation.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/5106/
jfst-217-02
 
Title Prospects for incorporation of defatted Mucuna flour in biscuits formulation.
 
Creator Ezeagu, I. E.
Sridevi, A. S.
Haridas Rao, P.
Dr., Harandranath
Appu Rao, A. G.
Lalitha, R. Gowda
Tarawali, G.
 
Subject 26 Bakery products
01 Sensory evaluation
22 Legumes-Pulses
 
Description The potential use of Bengal bean and velvet bean (Mucuna cochinchinensis and M. pruriens (var. 1RZ), respectively) as protein sources for use in high protein biscuits is reported. Mucuna spp. seed flour (meal) was used to replace 15% of wheat flour in the biscuit recipe. Inclusion of either bean meal increased biscuit protein content from 7.36 to 10.0-11.29 g/100 g DM. Although there were no significant differences in sensory properties between the 2 meal-containing biscuits, they differed significantly from the wheat (control) biscuits. Overall acceptability of the bean meal-fortified biscuits was appreciable (60.75-62.00 units), but inferior to that of the control (71.67 units) due to slight off-flavour and deviation in colour. Levels of L-DOPA in the biscuits were low (0.060-0.063 g/100 g DM).
 
Date 2002
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/5106/1/JFST_2002_39_4_435-438_Uploaded.pdf
Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.