Title of article
Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
Author/Authors
HUSSAIN, Shahzad University of Agriculture - Institute of Food Science and Technology, PAKISTAN , ANJUM, Faqir Muhammad University of Agriculture - Institute of Food Science and Technology, PAKISTAN , BUTT, Masood Sadiq University of Agriculture - Institute of Food Science and Technology, PAKISTAN , KHAN, Muhammad Issa University of Agriculture - Institute of Food Science and Technology, PAKISTAN , ASGHAR, Ali University of Agriculture - Institute of Food Science and Technology, PAKISTAN
From page
87
To page
92
Abstract
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 flax seed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flax seed flour supplementation. Colour and crispiness of the cookies showed a declining trendas compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flax seed 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.
Keywords
Full fat flaxseed flour , Wheat flour , Sensory characteristics , physical evaluation
Journal title
Turkish Journal of Biology
Journal title
Turkish Journal of Biology
Record number
2533657
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