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Prospects for incorporation of defatted Mucuna flour in biscuits formulation.

Ezeagu, I. E. and Sridevi, A. S. and Haridas Rao, P. and Dr., Harandranath and Appu Rao, A. G. and Lalitha, R. Gowda and Tarawali, G. (2002) Prospects for incorporation of defatted Mucuna flour in biscuits formulation. Journal of Food Science and Technology, 39 (4). pp. 435-438.

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Abstract

The potential use of Bengal bean and velvet bean (Mucuna cochinchinensis and M. pruriens (var. 1RZ), respectively) as protein sources for use in high protein biscuits is reported. Mucuna spp. seed flour (meal) was used to replace 15% of wheat flour in the biscuit recipe. Inclusion of either bean meal increased biscuit protein content from 7.36 to 10.0-11.29 g/100 g DM. Although there were no significant differences in sensory properties between the 2 meal-containing biscuits, they differed significantly from the wheat (control) biscuits. Overall acceptability of the bean meal-fortified biscuits was appreciable (60.75-62.00 units), but inferior to that of the control (71.67 units) due to slight off-flavour and deviation in colour. Levels of L-DOPA in the biscuits were low (0.060-0.063 g/100 g DM).

Item Type: Article
Uncontrolled Keywords: AMINO-ACIDS; BEANS-; BISCUITS-; FLOURS-; LEGUMES-; PLANTS-; PROTEINS-VEGETABLE; SENSORY-PROPERTIES; BENGAL-BEANS; DOPA-; LEGUME-MEAL; MUCUNA-COCHINCHINENSIS; MUCUNA-PRURIENS; VELVET-BEANS
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Somashekar K.S
Date Deposited: 15 Jun 2011 04:09
Last Modified: 30 May 2012 07:02
URI: http://ir.cftri.com/id/eprint/5106

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