Record Details

Studies on use of chickpea for preparation of value added biscuits and cookies

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Studies on use of chickpea for preparation of value added biscuits and cookies
 
Creator Monika Rani
 
Contributor Grewal, Raj Bala
 
Subject Flours, Chickpeas, Gums, Bakery products, Application methods, Wheats, Husking, Biological phenomena, Cereal flours, Proteins
 
Description The present study was carried out to use of chickpea for preparation of value added bakery products.
Two types of chickpea grains was analysed for physical characteristics. The wheat flour, chickpea viz.whole and
dehulled flour were assessed for functional properties & chemical composition. The wheat flour and blends
containing different levels of whole and dehulled chickpea flour and guar gum were assessed for different pasting
characteristics and extensibility of dough. Biscuits and cookies were evaluated for sensory and physical
characteristics. Most acceptable biscuits and cookies were evaluated for nutritional composition.
Chickpea grains (HC-3) had highest physico-chemical properties as compared to chickpea grains (HC-
1). Dehulled chickpea flour contained higher amount of protein content as compared to whole chickpea flour.
Whole chickpea flour contained higher amount of mineral content and total dietary fibre as compared to dehulled
chickpea flour. A gradual decrease in peak time where as no change in pasting temperature and gelatinization
temperature was noticed with the incorporation of whole or dehulled chickpea flour (10-50%) where as addition of
guar gum (0.5-1%) along with wheat flour resulted in increase of viscosity parameters but decrease in peak time
while no change in pasting temperature and gelatinization temperature was observed. Resistance to extension as
well as extensibility of dough prepared by addition whole or dehulled chickpea flour (10-50%) decreased
significantly where as increase in resistance to extension as well as extensibility of dough only was noticed with
the inclusion of guar gum (0.5-1%) in wheat flour. Decrease in spread ratio of sweet biscuits with the incorporation
of (10-50%) whole and dehulled chickpea flour (HC-1or HC-3) where as decrease in spread ratio with the addition
of guar gum (0.5-1%) in the formulations. Force required to break the biscuits increased significantly with the
incorporation of whole and dehulled chickpea flour (HC-1or HC-3) in the formulation of biscuits where as no
change in hardness with the addition of guar gum (0.5-1%) in the formulation of biscuits. Decrease in Spread Ratio
was noticed and increase in hardness of cookies was found with the incorporation of 10-50% whole and dehulled
chickpea flour (HC-1or HC-3). No change in spread ratio of cookies was noticed but increase in hardness with the
addition of guar gum (0.5-1%) in the acceptable level of whole chickpea flour (HC-1) where as decrease in spread
ratio and increase in hardness was noticed with the inclusion of guar gum along with whole chickpea flour (HC-3).
No change in physical parameters of cookies was found with the addition of guar gum along with dehulled
chickpea flour (HC-3). Result indicates that biscuits and cookies prepared with incorporation of chickpea flour
have good nutritional composition and acceptability. So, chickpea flour can be utilized for value added of biscuits and cookies.
 
Date 2016-10-26T13:33:08Z
2016-10-26T13:33:08Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/82135
 
Language en
 
Format application/pdf
 
Publisher CCSHAU