Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

Bala, Anu; Gul, Khalid; Riar, Charanjit S.

doi:10.1080/23311932.2015.1019815

Cited by 70 publications

(68 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The fat content of WCF (0.52%) was lower than the WF (2.72%) where as ash content of WCF (2.32%) was higher than the WF (1.53%). Similar results were also reported by Bala et al (2015) for water chestnut. The total carbohydrate content of WCF (81.25%) was found to be higher as compared to WF (73.59%).…”

Section: Resultssupporting

confidence: 80%

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

et al. 2016

View full text Add to dashboard Cite

Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour -WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF -wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

show abstract

Section: Resultssupporting

confidence: 80%

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

et al. 2016

View full text Add to dashboard Cite

show abstract

Section: Issn: 2319-7706 Volume 6 Number 4 (2017) Pp 2654-2663mentioning

confidence: 99%

Antioxidant Activity and Nutritional Value of Roselle Seeds Flour

Chavan¹

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…Adding cereals with complementary nutritive profiles, such as Roselle seeds, may yield a more complete enrich food source (Okafor et al, 2002;Arshad et al, 2007;Bala et al, 2015;Wani et al, 2015). Hence, the aim of this study was to investigate the nitrogen solubility and functional properties of the Roselle seeds floor.…”

Section: Issn: 2319-7706 Volume 6 Number 8 (2017) Pp 1131-1139mentioning

confidence: 99%