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.
Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan.
Ali A
AA
Yousaf
Anwaar
A
Ahmed
Asif
A
Ahmad
Tabassum
T
Hameed
Muhammad Atif
MA
Randhawa
Imran
I
Hayat
Nauman
N
Khalid
D000818:Animals; D001682:Biological Availability; D029863:Cicer; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis*; D019587:Dietary Supplements; D004063:Digestion; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified; D006801:Humans; D051381:Rats; D011919:Rats, Inbred Strains; D014908:Triticum
D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins