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
Related Articles
- EP ID EP203805
- DOI -
- Views 94
- Downloads 0
CONSUMER ACCEPTABILITY AND QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT AND BANANA/AVOCADO PEELS
This study evaluated consumer acceptability and quality characteristics of cookies produced from composite flours of wheat and banana/avocado peels. Banana peel flour (BPF) and avocado peel flour (APF) were substituted i...
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN OAT
The aim of our research was to study the content of antioxidants, their composition and antioxidant activity of five specific Romanian oat cultivars: Jeremy, Lovrin 1, Lovrin 27-T., Mures and Comun. The total phenolic co...
FATTY ACID PROFILE, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OIL AND PROTEIN ISOLATE SIMULTANEOUSLY EXTRACTED FROM SESAME (Sesamum indicum) SEED
This work evaluated the fatty acid profile, physico-chemical characteristics of oil, physico-chemical and functional properties of protein isolate produced from sesame seeds by the application of simultaneous recovery te...
TWO WIDELY CONSUMED WILD MUSHROOMS FROM CENTRAL CÔTE D’IVOIRE: THEIR PROXIMATE ANALYSIS, MINERAL COMPOSITION AND AMINO ACIDS PROFILE
In central Côte d’Ivoire, wild mushrooms identified as Volvariella volvacea and Psathyrella tuberculata are collected during the rainy season and valued as a traditionally nutritious food by the population. However, thei...
FORMULATION OF READY TO SERVE DRINK FROM PALMYRAH (BORRASUS FLABELLIFER L) FRUIT AND MODIFICATION OF ITS PROCESS TO IMPROVE SOME OF ITS SELECTED PROPERTIES
Although palmyrah fruits are seasonal they have excellent chemical and physical properties for the development of food and beverages. Though there is a demand for palmyrah ready to serve the beverage, existing commercial...