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Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.

Awolu, O. O. and Sudha, M. L. and Manohar, B. (2018) Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour. Food Science and Nutrition, 6. pp. 2363-2373.

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Abstract

Defatted mango kernel seed flour was added to wheat flour for the production of cookies. The protein contents of the wheat-mango kernel flour blend were optimized using optimal mixture design of response surface methodology. The farinograph analysis had acceptable mixing profile at 25%-defatted mango kernel flour incorporation, after which the mixing profile was adversely affected. The pasting temperature was between 65.8 and 75.6°C; peak viscosity ranged between 448 and 521 BU while the final viscosity ranged between 594 and 709 BU. The flour blends had promising dynamic rheological characteristics; at 15% incorporation of defatted mango kernel flour, G’ was greater than G’’ while a stage was reached when G’ was equal to G’’ at 25% incorporation. At 50% incorporation, G’’ was greater than G’. The cookies produced showed high (>70%) quality in terms of physical properties, color, and sensory evaluation at 25% incorporation of defatted mango flour.

Item Type: Article
Uncontrolled Keywords: cookies, defatted mango kernel flour, farinograph, pasting characteristics, rheology
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jan 2019 10:42
Last Modified: 02 Jan 2019 10:42
URI: http://ir.cftri.com/id/eprint/13871

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