Baking quality of wheat flour cookies supplemented with fiber from different sources
2008
Pasha, I. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Parveen, S. (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Salim-ur-Rehman (University of Agriculture, Faisalabad (Pakistan). National Inst. of Food Science and Technology) | Nawaz, H. (University of Agriculture, Faisalabad (Pakistan). Inst. of Animal Nutrition and Feed Technology)
Some bakery products are good source of dietary fiber and may serve as low caloric diet. Dietary fiber plays a very important role in the human diet. Dietary fiber, consisting of indigestible cellulose, hemicellulose, lignin & gum, provides a variety of health benefits. High fiber content in food products helps to overcome health problems such as high cholesterol, hypertension, diabetes, colon cancer and intestinal disorders. Fibers from wheat, corn, rice and Psyllium were selected to study their influence on baking quality of wheat flour cookies. Extracted wheat bran supplemented cookies were also compared with unextracted bran supplemented cookies. Sensory evaluation showed that cookies containing wheat bran (20%), corn bran (20%), rice bran (20%) and psyllium husk (10%) were highly accepted. Among extracted wheat bran supplemented cookies 8% substitution level was considered best. Calorific value also decreased gradually with increasing level of bran %age.
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Эту запись предоставил National Agricultural Research Centre