Physical and sensory characteristics of cookies from rice and amaranth flour blends

Utkarsha Shukla; Mır Sehar; Thoithoi Tongbram; Mıfftha Yaseen; Jınku Bora

EN

Physical and sensory characteristics of cookies from rice and amaranth flour blends

Abstract

In the present study, cookies containing amaranth flour (AF) at various substitution levels, viz. 5, 10, 15 and 20% with rice flour (RF) were studied in terms of physical and sensory characteristics. AF had significant higher protein and crude fiber content than RF. DPPH radical scavenging activity of AF was found to be 85.47%, which was higher than RF (4.57%). Increasing in the substitution levels of AF in the blend increased the cookies thickness and diameter, and decreased the hardness of cookies from 142.23 N to 128.45 N. Analysis of color characteristics of the cookies showed that increase in substitution levels of AF decreased the L* value, increased the a* value and decreased the b* value of the cookies. Overall acceptability of the cookies observed by principal component analysis, was positively correlated to flavor (r=0.991) and mouth feel (r=0.975). Both the sensory evaluation and principal component analysis results indicated that the 10% amaranth flour substituted cookies had better sensory properties in comparison to the other four cookie samples.

Keywords

Cookies , Rice flour , Amaranth flour , Sensory , Principal component analysis

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Utkarsha Shukla This is me
0000-0001-7295-8769
India

Mır Sehar This is me
0000-0002-0666-2190
India

Thoithoi Tongbram This is me
0000-0002-4177-3347
India

Mıfftha Yaseen This is me
0000-0003-0468-174X
India

Jınku Bora ^*
0000-0003-1185-5138
India

Publication Date

September 14, 2020

Submission Date

July 11, 2020

Acceptance Date

September 9, 2020

Published in Issue

Year 2020 Volume: 1 Number: 1

IZ

https://izlik.org/JA64ZH74KW

APA

Shukla, U., Sehar, M., Tongbram, T., Yaseen, M., & Bora, J. (2020). Physical and sensory characteristics of cookies from rice and amaranth flour blends. European Food Science and Engineering, 1(1), 24-29. https://izlik.org/JA64ZH74KW

Physical and sensory characteristics of cookies from rice and amaranth flour blends

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Physical and sensory characteristics of cookies from rice and amaranth flour blends

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Submission Date

Acceptance Date

Published in Issue

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