Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits
作者： Ritika B. Yadav , Baljeet S. Yadav , Nisha Dhull
DOI: 10.1007/S13197-011-0271-X
关键词: Fat content 、 Carbohydrate content 、 Quality characteristics 、 Chemistry 、 Protein content 、 Wheat flour 、 Oil absorption 、 Food science 、 Absorption of water
摘要: Blends of plantain and chickpea flours each with concentrations 0, 10, 20, 30 40% along refined wheat flour were used for development biscuits. The evaluated their chemical functional properties. Plantain had highest crude fiber (3.6%) carbohydrate content (80.8%), whereas protein (19.3%) fat (4.4%). showed water absorption (167.7%) lowest oil capacity (144.6). foaming stability. thickness diameter biscuits did not differ significantly (p < 0.05). spread ratio percent decreased the addition up to a concentration 30%. fracture strength increased (p < 0.05) was at (21.1 N). from 7.1 9.2% 1.1 3.6%, respectively increasing extent in blends. sensory properties prepared by replacing 20% more or less similar those control
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