International Journal of Processing and Post harvest Technology

Sandeep Kumar ¹, Inderjeet Singh ², Nitin Kumar ³, Charanjiv Singh ¹

Affiliations
1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur (Punjab), IN
2 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur (Punjab)
3 Department of Food Engineering, National Institute of Food Technology Intrepreneurship and Management, Sonipat (Haryana), IN

Abstract

Substitution of wheat flours with non-wheat flours has received considerable attention in recent years due to their positive health benefits. The influence of blending (5-25 %) of popped makhana flour and wheat flour on the physico-chemical, textural and sensory qualities of cookie made from popped makhana-wheat flour blend was investigated. The physico-chemical characteristics of cookies were evaluated in terms of proximate composition and energy value. Physical properties were in terms of cookie diameter, thickness, spread ratio, colour and cookie breaking strength (texture). The cookie sensory qualities were evaluated in terms of texture, mouthfeel, taste, colour and overall acceptability. Increase in the popped makhana flour proportion increased the moisture and protein content of the cookies and resulted in a decrease in the fat, ash content, crude fibre, carbohydrates and energy value of the cookie. Breaking strength of the cookies significantly (p<0.05) increased whereas cookie diameter and spread ratio significantly decreased with an increase in popped makhana flour proportion. On the other hand, increase in weight and thickness was observed with increase in proportion of popped makhana flour. The colour value in terms of L*, a* and b* also decreased and increase in colour difference was observed. The sensory quality scores of cookie decreased significantly with increase in popped makhana flour proportion. The results of overall acceptability confirmed that replacing of wheat flour with popped makhana flour up to 25 per cent for cookie baking was fairly acceptable by the sensory panelist.

Keywords

Cookies, Makhana, Popped Makhana Flour.

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Sandeep Kumar ¹, Satya Prakash Kumar ²

Affiliations
1 Department of Food Engineering and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), IN
2 Department of Basic and Applied Science,National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), IN

Abstract

Makhana (Euryale ferox) is store house of the nutrition and commonly used as dry fruit in India. Makhana is mainly sold and marketed in the popped or puffed form. To develop any kind of mechanized system for processing the knowledge of physical and mechanical properties is desired. These properties will be useful for designing and development of processing equipment. The different physical and mechanical properties were determined at two moisture levels i.e. 4 per cent and 12 per cent using standard methods. As the moisture content increases the physical characteristics (Length, width, thickness, D_a and D_g) and gravimetric characteristics (sphericity, aspect ratio, surface area and volume) of all the grades increases linearly. The negative relation was observed with geometrical characteristics. Major variations were also observed in angle of repose and co-efficient of static friction at different grades and moisture levels. The result concludes that different grades and variation in the moisture level affects almost all the physical and mechanical properties significantly (p<0.05).

Keywords

Makhana, Popped Makhana, Physical Properties, Mechanical Properties.

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