CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 11, Volume 32, Issue 12, December 2007, Page 10245-10255 PDF (616.75 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204818 | ||||
 View on SCiNiTO | ||||
| Author | ||||
A. M. S. Hussein 
| ||||
| Food Technology Dept., National Research Centre, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Raw, soaked and germinated fenugreek flour were prepared. Wheat flour (72% extraction) was partially replaced by raw fenugreek (RF), soaked fenugreek (SF) and germinated fenugreek (GF) flours in ratios of 5, 10, 15 and 20 %, then used for manufacture of biscuit. Chemical composition of raw materials and biscuits was determined. Rheological properties of doughs, baking quality (weight, volume, specific volume, diameter, thickness and spread ratio), color attributes and sensory characteristics of prepared biscuits were evaluated. The results revealed that fenugreek flour is considered as a good source for protein, fat, fiber and minerals (Ca, P, Fe and Zn). Water absorption, arrival time, dough development time (DDT) and dough stability increased as a result of replacing wheat flour using the prepared fenugreek flours, meanwhile mixing tolerance index (MTI) and dough weakening decreased. Baking quality, color attributes and organoleptic evaluation revealed that wheat flour can be replaced using 10% RF, 15% SF and 20%GF flours to produce acceptable and high nutritional value biscuits. | ||||
| Keywords | ||||
| wheat flour; fenugreek; rheological properties; organoleptic and biscuits | ||||
|
Statistics Article View: 90 PDF Download: 220 |
||||
