کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225769 464511 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits
چکیده انگلیسی

Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 4, June 2007, Pages 1043–1050
نویسندگان
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