Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.
Summary of "Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour."
Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40-50% gram flour were best regarded as protein bioavailability for rats.
Affiliation
Department of Food Technology, PMAS-Arid Agriculture University , Rawalpindi , Pakistan.
Journal Details
This article was published in the following journal.
Name: International journal of food sciences and nutrition
ISSN: 1465-3478
Pages:
Links
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/22676707
- DOI: http://dx.doi.org/10.3109/09637486.2012.694851
Medical and Biotech [MESH] Definitions
Triticum
A plant genus of the family POACEAE that is the source of wheat grain. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.
Flour
Ground up seed of WHEAT.
Nutrition Assessment
Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.
Niacinamide
An important compound functioning as a component of the coenzyme NAD. Its primary significance is in the prevention and/or cure of blacktongue and PELLAGRA. Most animals cannot manufacture this compound in amounts sufficient to prevent nutritional deficiency and it therefore must be supplemented through dietary intake.
Wheat Hypersensitivity
Allergic reaction to wheat that is triggered by the immune system.
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