Physical and sensory characteristics of cookies from rice and amaranth flour blends

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

Pages : 24-29

View : 47 | Download : 6

Publication Date : 2020-09-14

Article Type : Research Paper

Abstract :In the present study, cookies containing amaranth flour insert ignore into journalissuearticles values(AF); at various substitution levels, viz. 5, 10, 15 and 20% with rice flour insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(r=0.991); and mouth feel insert ignore into journalissuearticles values(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.
Keywords : Cookies, Rice flour, Amaranth flour, Sensory, Principal component analysis

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