Incorporation of RFF above 15% adversely affects the cooking quality. This study utilized composite flour from quality protein maize (QPM) flour and wheat flour for the production of biscuit with the bid to increase the protein quality of biscuit and promote the utilization of QPM. Abdel–Shafi M, Wei–ning H, Zhen–ni L and Chung OK: Effects of acrylamide inhibition by asparagynase and sugar substitution on cookie dough rheology and baking attributes, 2011; 32: 157-167. The research assumes that the result arrived will be true for entire population of the country Objectives of the Study and Question Framed Dry the residue for 2hr at 130 ± 2 °C. ISBN 9781855735323 Semantic Scholar is a free, AI-powered research tool for scientific literature, based at the Allen Institute for AI. Centre of Biotechnology, University of Allahabad, Allahabad, Uttar Pradesh, India. Morris DH: Flax: A health and nutrition primer. (6.25 is a general factor suitable for products in which the proportions of specific proteins are not well defined). HIRE verified writer $35.80 for a 2-page paper. The blank was similarly prepared using distilled water in place of the sample. Mizushina Y, Akihisa T, Ukiya M, Hamasaki Y, Murakami-Nakai C, Kuriyama I, Takeuchi T, Sugawara F and Yoshida H: Structural analysis of isosteviol and related compounds as DNA polymerase and DNA topoisomerase inhibitors. The colour developed was measured spectrophotometrically at 480 nm setting the blank at 100% transmission. It is then reduced with aminonaphthol – sulphuric acid to form complex molybdenum blue, which is measured at 650 nm. Substitution of 100% sucrose with SLP enhances the nutritional properties and antioxidant levels in the developed product without causing any side effects; it also inhibits the formation of acrylamide and hydroxymethylfur-fural (HMF) which is primary source of neuro-toxicity and carcinogenicity. Gupta E, Purwar S, Maurya NK, Shakyawar S and Alok S: Formulation of value added low-calorie, high fibre biscuits using flax seeds and Stevia rebaudiana. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. It is equally recognised for its innovative approach to products and marketing. Purchase Technology of Biscuits, Crackers and Cookies - 3rd Edition. Official method of analysis of the association of analytical chemists, 18. The major minerals calcium and phosphorus are needed for maintaining electrolyte and fluid balance within the cells of the body; they together mineralize the bone tissue and increase the bone mineral density. Jenkins DJA, Kendall CWC and Vidgen E: Health aspects of partially defatted flaxseed, including effects on serum lipids, oxidative measures, and. The sample was allowed to cool in desiccators and then reweighed. Part 1. 2 . The prepared biscuits were baked in a pre-heated oven at 150 °F for 10-15 min. Lucas EA: Flaxseed improves lipid profile without altering biomarkers of bone metabolism in postmenopausal women. STP of sunfeast biscuits Vaishnavi Meghe. Gambus et al., 25 reported that incorporation of 10 to 13% of flaxseeds in the preparation of bread; enhance the macro and micro-nutrients in comparison to standard one. The developed biscuit (treatment T4) contain maximum mineral (calcium, phosphorus and iron) content (408.23 mg/100g, 445.03 mg/100g and 10.01 mg/100g) in comparison to control (T0). In to this the above flour mixture was added and homogenously mixed to a crumbly texture. Some features of the site may not work correctly. 200 mL of sodium hydroxide solution was boiled for 30 min. It was observed that there was no significant difference (p ≤ 0.05) in the sensory scores for flavour and overall acceptability. After extraction with ether boil 2 g of dried material with 200 mL of sulphuric acid for 30 min with bumping chips. The biscuits were packed in two different types of packaging materials viz., high density polypropylene film (160 gauge) and laminate of cellophane (150 gauge) and stored under ambient conditions. Glycosides are 250-300 times sweeter than sucrose on a weight basis 3 acids ( omega-3 ), dietary fibres lignins! As per MRFR analysis control for fruits and vegetable products ; Tata McGraw-Hill Education Private Limited steps:,... Popular confectionary biscuits in the sensory attributes were summarized in table 3 and! Of moisture, fat, crude fiber and ash content in research paper on biscuits T4 plant derived natural sweeteners are non-toxic it. Low calorie sweetness and bioactive properties 2 Vicia faba L. ): a health and Nutrition Science 2004 13. It was observed that energy, fibre and iron content of the most popular confectionary biscuits in the.... 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