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.

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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, NaumanORCID iD for Khalid, Nauman
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
Keyword(s) biscuits
chickpea flour
protein enrichment
biological evaluation
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
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