Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies
Jump To References Section
Authors
-
Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani ,IN
R. S. Agrawal -
Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani ,INH. M. Syed
-
Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani ,INP. N. Satwadhar
DOI:
https://doi.org/10.21048/ijnd.2017.54.1.15445Keywords:
Germinated Fenugreek Seed Flour, Cookies, Sensory Quality, Texture.Abstract
The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.
Downloads
Download data is not yet available.
Metrics
Metrics Loading ...
Downloads
Published
2017-03-01
How to Cite
Agrawal, R. S., Syed, H. M., & Satwadhar, P. N. (2017). Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies. The Indian Journal of Nutrition and Dietetics, 54(1), 62–69. https://doi.org/10.21048/ijnd.2017.54.1.15445
Issue
Section
Original Articles
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
