Studies on Preparation of Cookies Fortified by Horse Gram Malt

Jump To References Section

Authors

  • Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS)
  • Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS)
  • Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS)
  • Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS)
  • Department of Food Engineering, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431402 (MS)

DOI:

https://doi.org/10.21048/ijnd.2016.53.1.3877

Keywords:

Cookies, Germination, Physical Characteristics, Sensory Quality.

Abstract

The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p<0.05) in protein, carbohydrate, fat and significantly increase (p < 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p<0.05) for higher level of GHF and significantly increased (p < 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

 

References

Noor Aziah, A.A., Mohamad Noor, A.Y. and Ho, L.H. Physicochemical and organoleptic properties of cookies incorporated with legume flour, Int. Fd. Res. J., 2012, 19, 1539-1543.

A.O.A.C. Official Methods of Analysis (17th Edn.), Official Methods of Analysis of Association of Official Agricultural Chemists International, 2000.

AACC Method No.46-30 Crude proteins content will be determined by using kjeldhal apparatus as described in this method, 2000.

Panse, V.G. and Sukhatme, P.U. In: Statistical Methods for Agricultural Workers. ICAR Publication second edition, 1967.

Madukwe, E.U., Edeh, R.I. and Obizoba, I.C. Nutrient and organoleptic evaluation of cereal and legume based cookies, Pak. J. Nutr., 2013, 12, 154-157.

Yousuf Ali., Anwaar, A., Asif, A., Tabassum, H., Muhammad, A.R., Imran, H. and Nauman, K. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour, Int. J. Fd. Sci. Nutr., 2012, 1-6.

Smith, W.H. Baking in: biscuits, crackers and cookies: technology, production and management, Applied science publishers, technical brochures, 1972.

Mehri, H. and Butler, F. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Cereal Sci., 2009, 49, 178-183.

Bhokre, C., Ghatge, P.U., Machewad, G. and Rodge, A. Studies on preparation of buns fortified with germinated horse gram flour. 2: 228.doi:10.4172/ Scientific Reports, 2012, 228.

Thirukkumar, S. and Sindumathi, G. Studies on the preparation of processed horse gram (Macrotylomauniflorum) flour incorporated chappathi , Int. J. Sci. Res., 2014, 3, 2277-8179.

Lee, C. and Beuchat, L.R. Functional and sensory properties of muffins and cookies containing dried fermented peanut milk. Lebensm.- Wiss.u. Tech., 1991, 24, 528-534.

Published

2016-03-01

How to Cite

Deepika, S., Sawate, A. R., Kshirsagar, R. B., Taur, A. T., & Patil, B. M. (2016). Studies on Preparation of Cookies Fortified by Horse Gram Malt. The Indian Journal of Nutrition and Dietetics, 53(1), 91–98. https://doi.org/10.21048/ijnd.2016.53.1.3877

Most read articles by the same author(s)

1 2 > >>