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Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

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Title Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
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Creator D. Agrahar Murugkar, P. Gulati, N. Kotwaliwale and C. Gupta
 
Subject Multi-nutrient biscuits . Particle size . Texture . Organoleptic quality . Nutrient content
 
Description Not Available
Composite flours (CF) using cereals, legumes, millets,
soy-protein isolate, dairy ingredient and fruit without
refined flour were used for preparing multi-nutrient biscuits.
Dough and biscuits were evaluated for physical, nutritional
and textural properties, particle size, colour and sensory evaluation
and compared against refined-flour biscuits (C). Effect
of malting and sprouting on biscuit quality were also analyzed.
The highest volume of particles for CF was 140 μm
higher than C flour. CF biscuits had significantly (p≤0.05)
lower spread ratio and % weight loss compared to C. The
hardness, stickiness and cohesiveness values of CF doughs
were significantly (p≤0.05) lower than C resulting in lower
cutting strength and increased hardness of CF biscuits.
Sprouting further decreased hardness of CF dough. Nutrient
content of CF biscuits (sprouted and unsprouted) were significantly
(p≤0.05) higher than C biscuits. Sensory evaluation
showed CF biscuits especially with sprouted flour had higher
acceptability and were superior to C.
Not Available
 
Date 2021-07-19T11:02:58Z
2021-07-19T11:02:58Z
1001-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/48899
 
Language English
 
Relation Not Available;
 
Publisher Not Available