Study on the production of cookies from black gram compare with cookies from mungbean and pigeon pea
1998
Somchai Prabhavat | Yenchai Titathan | Duangchan Hengsawadi | Payom Auttaviboonkul (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Cookies made from either wheat flour, wheat flour containing 10, 20, 25 and 30 percent by weight of black gram flour or mungbean flour, or pigeon pea flour were evaluated. It was shown that cookies prepared from wheat flour, wheat flour containing 10 percent of black gram flour or 10 and 20 percent of mungbean flour or 10 percent of pigeon pea flour by weight were the best accepted by the panelists in term of color, flavor, texture and acceptability when compared with the other samples in each group (p0.05). The protein contents of the best accepted cookies prepared from wheat flour containing 10 percent of black gram flour or 20 percent of mungbean flour or 10 percent of pigeon pea flour by weight were 7.45, 8.49 and 7.56 percent on dry weight basis, respectively. The fat contents were 32.84, 26.82 and 28.47 percent on dry weight basis, respectively while the protein and fat contents of cookies made from wheat flour alone were 6.90 and 31.41 percent on dry weight basis, respectively. The protein quality of the best accepted cookies made from 10 percent of black gram flour or 20 percent of mungbean flour or 10 percent of pigeon pea flour by weight showed higher chemical score of lysine at 60-69 percent comparing to 49 percent of cookies made from wheat flour alone. These were due to the added flours such as black gram flour, mungbean flour and pigeon pea flour whose proteins were rich in essential amino acid lysine content.
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