Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were acceptable in relation to their overall acceptability. Significant reduction in the spread factor of the cookies was observed. Addition of the flaxseed flour restricted the spread of the cookies.
Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were acceptable in relation to their overall acceptability. Significant reduction in the spread factor of the cookies was observed. Addition of the flaxseed flour restricted the spread of the cookies.
___
- Hoojat P and Zabik ME. Sugar snap cookies prepared with wheat,
- navy bean , sesame seed flour blends . Cereal Chem 61(1): 41- 44: 1984.
- Gambus H, Mikulec A and Matusz A.. The Canadian muffins and hermit cookies with linseeds. Zywnosc 10(3): 82-92. 2003.
- Iqbal MA.. Quality aspects of biscuits containing figs in their formulation. M.Sc Thesis Dept Food Techol. Univ Agric Faisalabad. 1997
- Shearer AEH. Physicochemical properties of muffins prepared with various levels of flaxseed flour. Animal and Food Sciences Univ Delaware College of Agric Newark. 2002.
- Alpers L and Sawyer-Morse M. Eating quality of banana nut muffins and oatmeal cookies made with ground flaxseed. J Am Diet Assoc 96(8): 794-796. 1996.
- Sharma S, Bajwa U and Nagi HPS. Rheological and baking properties of cowpea and wheat flour blends. J Sci Food Agric 79 (5): 657 - 662. 1999.
- Ullah HE. Effect of Supplementation of matri (Lathrys sativus) on the quality of Biscuits. M.Sc. Thesis Dept Food Technol Univ Agric Faisalabad. 1990.