SOLVENT RETENTION CAPACITIES OF WHEAT VARIETIES IN RELATION TO COOKIE BAKING QUALITY
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Two wheat varieties AS-2002 and Inqulab 91 were analyzed for solvent retention capacities and cookie baking quality at National Institute of Food Science and Technology, University of Agriculture, Faisalabad during 2013. Wheat variety AS 2002 depicted less means for SDS sedimentation (25.32mL), Zelney value (59.81mL), AWRC (73.17mL), water absorption (55.03%) and all solvent retention capacities (59.50, 81.00, 70.64 and 100.95% WSRC, SUCSRC, SODSRC and LASRC respectively) values than Inqulab 91 (27.51mL, 64.98mL, 79.49%, 59.78%, 67.62%, 94.12%, 75.01% and 121.12% SDS, Zelney value, AWRC, WA, WSRC, SUCSRC, SODSRC and LASRC respectively). Wheat variety AS 2002 showed higher mean for physical characteristics of cookies (7.06mm, 25.30mm, 36.50 and 7.43g thickness, diameter, spread factor and weight) than Inqulab 91 (6.46mm, 23.87mm, 35.82 and 6.68g thickness, diameter, spread factor and weight). Mean for sensory characteristics were higher for wheat variety AS 2002 (6.40, 6.67, 7.00, 6.80, 7.00) as compared to Inqulab 91 (6.00, 6.00, 6.20, 6.40, 5.80) respectively for cookie color, crispness, taste, surface appearance and overall acceptance. Break flour yield is good predictor of cookie quality and exhibit direct relationship with physical and sensory parameters of cookies. SDS sedimentation, Zelney value, AWRC, water absorption and SRC values revealed inverse association with physical and chemical characteristics of cookies and significant with each other.
Authors and Affiliations
Iqbal Zafar
Keywords
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