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Agrawal, R. S.
- Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies
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Authors
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1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, IN
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 1 (2017), Pagination: 62-69Abstract
The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.Keywords
Germinated Fenugreek Seed Flour, Cookies, Sensory Quality, Texture.
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