Vol. 6, Issue 4 (2018)
Physical parameters of low gluten cookies and different flour combination (wheat, soybean and pearl millet flours)
Author(s): Udaybeer, MA Khan, LPS Rajput and Shriram Godase
Abstract: In this era of industrialization and technological advancement, the life style of the people has changed. With the changing lifestyle, demand for ready to eat and convenient foods has increased considerably. Different types of such products are available in market. Among these, bakery products (cookies) are very common in children and adults. Cookies have been man’s food since a long time. The cookies with pearl millet and soy flour combination had higher fat, protein, ash and calorific values as compared to control cookies. It is a processed convenience food ever produced and in most widely acceptable. It is one of the few universal staples, which is complete in it and requires no additional preparation. Thus, for many, cookies become an important source of high molecular carbohydrates, proteins and some vitamins and minerals. But it is important to know that, as compared to refined wheat flour which is deficient in certain essential amino acids thus has a lost nutritional value. The nutritional value of biscuit can be enhanced by fortification and supplementation with a wide variety of protein. Soya bean is the most efficient protein source of vegetable origin containing about 40% protein besides other nutrients like carbohydrate about (22%), fat about (19.01%) and reasonable quantity of minerals and vitamins and cookies are best physical parameters. The chief raw materials for production of these products are refined wheat flour, Table sugar, shortening, milk solids and leavening agents. The optimization of levels of ingredients shows optimum value of ingredients for cookies to be sugar 18g, fat 16g, baking powder, 0.3g, and water 12-13ml respectively.
Pages: 1814-1817 | 379 Views 42 Downloads
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How to cite this article:
Udaybeer, MA Khan, LPS Rajput, Shriram Godase. Physical parameters of low gluten cookies and different flour combination (wheat, soybean and pearl millet flours). Int J Chem Stud 2018;6(4):1814-1817.
