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Effect of incorporation of amaranth flour on the quality of cookies.

Sindhuja, A. and Sudha, M. L. and Rahim, A. (2005) Effect of incorporation of amaranth flour on the quality of cookies. European Food Research and Technology, 221 (5). 597-601 ; 24 ref..

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Abstract

Effects of partial replacement of wheat flour with amaranth (Amaranthus gangeticus) flour were investigated on the rheological properties of cookie dough and the quality of sugar snap cookies. Cookies were prepared from dough containing 0-35% amaranth flour. Addition of amaranth flour led to a small decrease in water absorption capacity, from 58.0 to 56.5%, a considerable reduction in Farinograph stability from 3.0 to 1.5 min and an increase in mixing tolerance index from 40 to 120 BU. Measurement of pasting characteristics of the blends, using a rapid visco analyser (RVA), revealed reductions in peak viscosity, cold paste viscosity and breakdown viscosity, from 261 to 192, 204 to 153 and 151 to 108 RVU, respectively. Incorporation of amaranth flour improved the colour of the cookies from pale cream to golden brown. The cookies became crisper, as shown by reductions in breaking strength from 6.2 to 4.02 kg. Considering the colour, flavour and surface appearance of the cookies, 25% incorporation of amaranth flour was found to be optimal. Cookie quality was further improved by addition of glycerol monostearate and soy lecithin.

Item Type: Article
Uncontrolled Keywords: AMARANTH-GRAIN; BISCUITS-; DOUGH-; RHEOLOGICAL-PROPERTIES; AMARANTH-FLOUR; COOKIES-; QUALITY-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 06:21
Last Modified: 28 Dec 2011 09:52
URI: http://ir.cftri.com/id/eprint/6334

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