PMID: 8475004Mar 1, 1993Paper

Studies on the development of high-protein biscuits from composite flours

Plant Foods for Human Nutrition
B SinghJ S Sidhu

Abstract

Composite flours prepared from wheat, greengram, bengalgram and blackgram flours were studied for the preparation of biscuits. Protein content of biscuits increased as the level of the pulse flours increased. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. Biscuits made with higher levels of bengalgram (more than 15%) were tough and difficult to break and required higher compression force. Addition of greengram flour did not significantly affect top grain, texture and colour of biscuits. The biscuits made from 15% greengram supplemented wheat flour scored the highest for flavour characteristics. Thickness, diameter and spread ratio of biscuits containing different levels of pulse flours were significantly different from control sample. Sensory evaluation scores showed that acceptable biscuits can be prepared from wheat flour supplemented with these pulse flours at a level of 15 percent.

References

Oct 1, 1991·Plant Foods for Human Nutrition·M BajajJ S Sidhu

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Citations

Jan 21, 2016·Journal of Food Science and Technology·A JeyakumariG Venkateshwarlu
Nov 26, 2015·Journal of Food Science and Technology·Yashi Srivastava, Anil Dutt Semwal
Sep 8, 2015·Journal of Food Science and Technology·Adil GaniBupinder Singh Khatkar
Dec 19, 2013·Critical Reviews in Food Science and Nutrition·Mian Kamran SharifSaima Hafiz Khan
Sep 14, 2014·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Siddharth B TulseSuresh D Sakhare
Sep 10, 2020·Journal of Food Science and Technology·Abiyot NeguTessema Astatkie

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