Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour Yousaf, Ali A., Ahmed, Anwaar, Ahmad, Asif, Hameed, Tabassum, Randhawa, Muhammad Atif, Hayat, Imran and Khalid, Nauman 2013, Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour, International journal of food sciences and nutrition, vol. 64, no. 1, pp. 63-68, doi: 10.3109/09637486.2012.694851. Attached Files Name Description MIMEType Size Downloads Title Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour Author(s) Yousaf, Ali A. Ahmed, Anwaar Ahmad, Asif Hameed, Tabassum Randhawa, Muhammad Atif Hayat, Imran Khalid, Nauman orcid.org/0000-0002-8045-199X Journal name International journal of food sciences and nutrition Volume number 64 Issue number 1 Start page 63 End page 68 Total pages 6 Publisher Taylor & Francis Place of publication Abingdon, Eng. Publication date 2013-02 ISSN 1465-3478 1465-3478 Keyword(s) biscuits chickpea flour protein enrichment biological evaluation malnutrition Summary Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40-50% gram flour were best regarded as protein bioavailability for rats. Language eng DOI 10.3109/09637486.2012.694851 Field of Research 090805 Food Processing 0908 Food Sciences 1111 Nutrition And Dietetics Socio Economic Objective 860104 Flour Mill and Cereal Food HERDC Research category C1.1 Refereed article in a scholarly journal ERA Research output type C Journal article Copyright notice ©2012, Informa UK Persistent URL http://hdl.handle.net/10536/DRO/DU:30086073 Document type: Journal Article Collections: Faculty of Science, Engineering and Built Environment School of Life and Environmental Sciences Related Links Link Description Connect to published version Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Fri, 09 Sep 2016, 14:51:17 EST Fri, 09 Sep 2016, 14:52:02 EST Sat, 10 Sep 2016, 05:03:17 EST Sat, 24 Sep 2016, 06:14:09 EST Fri, 28 Oct 2016, 13:28:10 EST Fri, 28 Oct 2016, 13:32:00 EST Fri, 28 Oct 2016, 13:33:06 EST Tue, 30 Jan 2018, 14:29:18 EST Tue, 30 Jan 2018, 14:29:56 EST Filtered Full Citation counts:   Cited 7 times in TR Web of Science Cited 7 times in Scopus Search Google Scholar Access Statistics: 197 Abstract Views, 3 File Downloads  -  Detailed Statistics Created: Fri, 09 Sep 2016, 14:52:02 EST

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