European Food Science and Engineering

Yazarlar: Utkarsha SHUKLA, Mır SEHAR, Thoithoi TONGBRAM, Mıfftha YASEEN, Jınku BORA

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Cookies,Rice flour,Amaranth flour,Sensory,Principal component analysis

Özet: 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.

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