Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

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Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Food Science and Technology ◽

10.1590/1678-457x.0010 ◽

2015 ◽

Vol 35 (4) ◽

pp. 750-756 ◽

Cited By ~ 20

Author(s):

Ariadne Roberto KARNOPP ◽

Amanda Miléo FIGUEROA ◽

Paulo Ricardo LOS ◽

Jéssica Cristine TELES ◽

Deise Rosana Silva SIMÕES ◽

...

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Grape Pomace ◽

Vitis Labrusca ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Physicochemical And Functional Properties

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Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Food Chemistry ◽

10.1016/j.foodchem.2017.09.128 ◽

2018 ◽

Vol 243 ◽

pp. 214-221 ◽

Cited By ~ 25

Author(s):

Junzhou Ding ◽

Gary G. Hou ◽

Boris V. Nemzer ◽

Shanbai Xiong ◽

Arnaud Dubat ◽

...

Keyword(s):

Wheat Flour ◽

Functional Properties ◽

Aminobutyric Acid ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Acid Accumulation ◽

Physicochemical And Functional Properties

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Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1787 ◽

2022 ◽

Author(s):

P.V.K. Jagannadha Rao ◽

P. Sreedevi ◽

Y. Navaneetha ◽

K. Kiranmayi ◽

M. Bharathalakshmi

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Proximate Analysis ◽

Physical Parameters ◽

Process Technology ◽

Crude Fibre ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Physico Chemical ◽

Spread Factor

Background: Jowar (Sorghum) is one of the most popular millet grown in tropical and semi-arid regions. The present study was aimed to design and develop the process technology for the preparation of biscuits from blends of jowar and jaggery by replacing wheat flour. Methods: The biscuits were analysed for physico-chemical and sensory properties. The proportions taken were 30:70:60, 40:60:60, 50:50:60, 60:40:60, 70:30:60 and 100:0:60 of jowar flour, whole wheat flour and jaggery respectively. Sensory evaluation was performed by using composite scoring test and means were evaluated by Krushkal Walli H-Test. Result: Sensory evaluation revealed that the ratio of 100:0:60 (SWJ 6) jowar, whole wheat flour and jaggery has highest acceptability and was considered for further studies. The physical parameters of biscuits such as mass (20 g), thickness (7 mm), spread factor (64.28), diameter (45 mm) and color values were determined. The texture analysis revealed that the biscuits held hardness (32.5 g), fracturability (8.60 mm) and cutting strength (3.390 kg). Proximate analysis was estimated as energy (583 kcal), carbohydrate (92.6 g), protein (10.8 g), fat (4.8 g), crude fibre (8.6 g), calcium (46 mg), zinc (58.3 mg), iron (16.1 mg) and potassium (420 mg) per 100 g for SWJ 6 proportion.

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