Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios
- PDF / 1,245,382 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 76 Downloads / 178 Views
ORIGINAL PAPER
Physico‑chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour Bhavnita Dhillon1 · Navdeep Singh Sodhi1 · Ekta Aneja1 · Angrez Kumar1 · Sunanda Jaiswal1 Received: 24 June 2020 / Accepted: 26 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The demand of health boosting conventional snacks is increasing among the consumers. Rice is gluten free, has superior amino acid profile and known to be non-allergic. Brown rice is the whole grain which offers nutritional benefits in addition to polished (white) rice like being rich in fiber, vitamins, minerals and good fats, due to its intact germ and bran layer. This study aimed at finding the use and acceptability of brown rice flour (BRF) as a replacement to refined wheat flour (RWF) in cookies. The BRF and RWF were analyzed for their proximate composition. Cookies were formulated with 0 (control), 20, 40, 60, 80 and 100% replacement of RWF with BRF. The functional properties of these blends were evaluated. Formulated cookies were analyzed for their proximate composition, sensory parameters (on hedonic scale) and for sensory textural parameters. The addition of BRF resulted in an increase in water absorption capacity and decrease in oil absorption capacity of flour blends. The BRF incorporation significantly (p
Data Loading...
