Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
Title |
Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
Not Available |
|
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
|
|