|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5132669||1378817||2018||5 صفحه PDF||ندارد||دانلود کنید|
â¢Cultivar difference for cookie making is established.â¢Cookies made with C-43 cultivar showed highest starch, Mg, P and K content.â¢Cookies made with CSV 18R and CSV23 cultivars had the highest amount Fe and Zn respectively.â¢Cookies with CSH 23, CSH 13R and CSV 18R were highly accepatable.
The study aimed to identify best cultivars suitable for sorghum cookies accordingly nutrient and mineral compositions were evaluated. Protein and fat content of cookies were ranged from 5.89Â Â±Â 0.04 to 8.27Â Â±Â 0.21% and 21.03Â Â±Â 0.01 to 23.08Â Â±Â 0.03% respectively. The starch content of cookie ranged between 47.06Â Â±Â 0.01 and 42.15Â Â±Â 0.03% and dietary fiber was reported highest in CSH14 (9.27Â Â±Â 0.01%). The highest Mg (56.24Â Â±Â 0.03Â mg/100Â g) P (255.54Â Â±Â 0.03Â mg/100Â g), and K (124.26Â Â±Â 0.02Â mg/100Â g) content were found in C43 cultivar. CSV18R was reported highest iron content (1.23Â Â±Â 0.01Â mg/100Â g). The sensory scores for overall acceptability of cookies were highest in CSH23, CSH13R and CSV18R cultivars which are rich in dietary fiber and minerals. Normally the hybrids are high yielders and the grain price/qt is 20% lower than varieties. It is implied the raw material costs of two identified cultivars (CSH23 & CSH13R) would help the industry to reduce overall cost of production and offer a better profit margins over the varieties.
Journal: Food Chemistry - Volume 238, 1 January 2018, Pages 82-86