Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies.
A functional ingredient mix (FIM) comprising debittered and defatted fenugreek seed powder (70%) and flaxseed powder (30%) was used in cookies. Ash, fat and protein, dough development time, resistance to extension and peak viscosity values increased as the level of FIM increased from 10 to 30% in the blend. Beyond 20% of FIM substitution, the quality characteristics of cookies were adversely affected. Use of soya lecithin produced a significant improvement in the overall quality of the cookies with 20% FIM. Linolenic acid and total dietary fiber content of the cookies with 20% FIM and lecithin contained four times the amount of linolenic acid (2.3%) and double the amount of dietary fiber (13.04%) when compared with the control cookies (0.5% and 6.22%) respectively. Surface scanning electron microscopy of cookies with different levels of FIM from 10 to 30% showed that there was a disruption in the matrix.
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, Karnataka, India.
Nirmala
N
Metwal
R
R
Jyotsna
T
T
Jeyarani
G
G
Venkateswara Rao
D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D019597:Flax / Q000737:chemistry*; D005433:Flour / Q000032:analysis; D005524:Food Technology / Q000379:methods; D055951:Functional Food; D054709:Lecithins / Q000737:chemistry; D009753:Nutritive Value; D010936:Plant Extracts / Q000737:chemistry*; D011208:Powders; D012212:Rheology; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry; D029910:Trigonella / Q000737:chemistry*; D017962:alpha-Linolenic Acid / Q000032:analysis*
D004041:Dietary Fats; D004043:Dietary Fiber; D054709:Lecithins; D010936:Plant Extracts; D011208:Powders; D017962:alpha-Linolenic Acid; C056164:fenugreek seed meal