期刊
FOOD CHEMISTRY
卷 90, 期 3, 页码 427-435出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.05.006
关键词
biscuit; wheat; fenugreek; physical; sensory; nutritional
Biscuits prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of raw, soaked and germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10% fenugreek flour can be incorporated to prepare acceptable quality biscuits. Addition of raw, soaked and germinated fenugreek flour to wheat flour increased the contents of protein (10.5%, 10.4% and 11.0%), lysine (2.15, 2.20 and 2.25 g/100 g protein), dietary fibre (12.7%, 11.3% and 10.9%), total Ca (58.3, 57.1, 57.7 mg/100 g) and total iron (7.40, 7.26 and 7.36 mg/100 g), respectively, at 10% level of substitution. These biscuits can be safely stored in polypropylene bags upto 1 month without altering their organoleptic properties. (C) 2004 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据