Open AccessJournal Article
Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour, soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes.
TLDR
In this paper, high protein and sugar-free cookies with different levels of pea flour, soya bean flour and oat flakes, were developed with the intention to develop sugar free cookies, and the results of the proximate analysis showed that the moisture, ash, crude fat, protein and total dietary fiber of fortified samples were higher than the control.Abstract:
High protein and sugar-free cookies fortified with different levels of pea flour, soya bean flour and oat flakes, were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition, storage stability tests, microbiological analysis and sensory evaluation was carried out. The results of the proximate analysis showed that the moisture, ash, crude fat, protein and total dietary fiber of fortified samples were higher than the control. The carbohydrate content of the fortified products was found to be lower than the control. However, the energy value of the fortified cookies was found to be higher than the control. It was, therefore, contended from the results that the cookies were sugar-free and protein rich. The cookies were stable both in terms of peroxide and acid values during two months of storage period, as both the values were within the permissible limits prescribed by Bureau of Indian Standards (BIS). Microbial analysis of the cookies showed that there was not any microbial growth indicating the products are safe. Sensory evaluation of cookies showed that with regard to color, taste, flavor and texture, cookies with 5% to 10% pea flour and soya bean flour scored highest.read more
Citations
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Encapsulation of saffron and sea buckthorn bioactives: Its utilization for development of low glycemic baked product for growing diabetic population of the world
TL;DR: In this article, bioactive compounds from saffron (Crocus sativus L) and sea buckthorn (Hippophae rhamnoides L) were extracted using ultrasound-assisted extraction method.
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Protein enrichment of biscuits: a review
TL;DR: Protein enrichment of biscuits aims to reach, through a product which is widely accepted among consumers, target groups which have greater needs of this nutrient and also consumers which seek products which provide more than basic nutrition.
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Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea (Pisum sativum L.) Flour.
TL;DR: Revtech (RT), a novel thermal process, when applied at 140 °C with steam to split yellow pea (SYP) flour successfully increased the acceptability of white pan bread fortified at 20% compared to bread fortified with RT 140 °C with no steam, and untreated SYP flours.
Journal ArticleDOI
Nutritional Interventions and Considerations for the Development of Low Calorie or Sugar Free Foods.
Jyoti Singh,Prasad Rasane,Sawinder Kaur,Vikas Kumar,Kajal Dhawan,Dipendra Kumar Mahato,Sunita Malhotra,Chayanika Sarma,Damanpreet Kaur,Jayatee Bhattacharya +9 more
TL;DR: The purpose of this review is to critically analyze and highlight the considerations needed for the development of sugar free or low-calorie products for diabetic patients.
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Proximate composition, physicochemical characteristics and sensory evaluation of reduced-calorie belimbi fruit (Averrhoa belimbi) jam with maltitol
TL;DR: In this paper, the authors evaluated the proximate composition, physicochemical properties, and sensory attributes of reduced-calorie fruit jam with maltitol and found that the reduction in carbohydrate and caloric values for fruit jam prepared using maltitol (22.19% and 96.43% respectively) was significantly higher than the BJSUC (66.41%).
References
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Journal ArticleDOI
Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour
Shalini Hooda,Sudesh Jood +1 more
TL;DR: In this article, the authors evaluated the properties of fenugreek-salted wheat biscuits for width, thickness, spread ratio, and sensory characteristics, and found that the thickness and spread ratio of the biscuits increased with the increasing level of FENUGREE.
Journal ArticleDOI
Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
Journal ArticleDOI
Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits
TL;DR: In this article, cowpea/plantain flour (CPF) and wheat flour (WF) were used to replace 30% of plantain flour to obtain CPF/WF blends.
Journal ArticleDOI
Dietary fiber sources for baked products: bran in sugar—snap cookies
Diane L. Vratanina,Mary E. Zabik +1 more
TL;DR: In this article, the feasibility of producing high fiber cookies was studied using the Micro III Method in which 10, 20 and 30% red and white wheat bran was substituted for flour and compared to a control cookie.
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