Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies
Aim of present study was to estimate quantitative changes in nutraceutical properties of cookies. Refined wheat flour and raw/roasted flaxseed flour blends (100:00, 90:10, 80:20, and 70:30) were prepared and subjected for baking to prepare cookies. Effect of addition of raw/roasted flaxseed flour at...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Springer
2019-10-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X17302710 |
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| author | Parvinder Kaur Poorva Sharma Vikas Kumar Anil Panghal Jasleen Kaur Yogesh Gat |
| author_facet | Parvinder Kaur Poorva Sharma Vikas Kumar Anil Panghal Jasleen Kaur Yogesh Gat |
| author_sort | Parvinder Kaur |
| collection | DOAJ |
| description | Aim of present study was to estimate quantitative changes in nutraceutical properties of cookies. Refined wheat flour and raw/roasted flaxseed flour blends (100:00, 90:10, 80:20, and 70:30) were prepared and subjected for baking to prepare cookies. Effect of addition of raw/roasted flaxseed flour at different proportions on nutritional, physicochemical (weight, diameter, thickness and spread ratio) and phytochemical (total phenolic content and total flavonoids content) properties were studied. Antioxidant capacity was measured by using TEAC assay. Colour and texture measurement was undertaken with the help of HunterLab colorimeter and Texture Analyzer (TA-XT2) respectively. Refined wheat flour was found to have 4.26% protein and 0.04% fiber which were further increased to about 9.25% and 2.37% respectively after addition of raw flaxseed flour in 70:30 proportions. Baking process at higher temperature resulted in decrease in TPC and TFC while increase in antioxidant capacity. Hardness, resilience, chewiness and springiness of cookies decreased and cohesiveness, gumminess and fracturability increased with increasing amount of flaxseed flour in cookies. Keywords: Flaxseed flour, Baking, Cookies characteristics, Phytochemicals |
| format | Article |
| id | doaj-art-2f5c43c85d1c4fdbaedabce6c8f1266f |
| institution | Kabale University |
| issn | 1658-077X |
| language | English |
| publishDate | 2019-10-01 |
| publisher | Springer |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj-art-2f5c43c85d1c4fdbaedabce6c8f1266f2025-08-20T03:55:16ZengSpringerJournal of the Saudi Society of Agricultural Sciences1658-077X2019-10-0118437237710.1016/j.jssas.2017.12.004Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookiesParvinder Kaur0Poorva Sharma1Vikas Kumar2Anil Panghal3Jasleen Kaur4Yogesh Gat5Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, IndiaDepartment of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, IndiaDepartment of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, IndiaDepartment of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, IndiaDepartment of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, IndiaCorresponding author.; Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, IndiaAim of present study was to estimate quantitative changes in nutraceutical properties of cookies. Refined wheat flour and raw/roasted flaxseed flour blends (100:00, 90:10, 80:20, and 70:30) were prepared and subjected for baking to prepare cookies. Effect of addition of raw/roasted flaxseed flour at different proportions on nutritional, physicochemical (weight, diameter, thickness and spread ratio) and phytochemical (total phenolic content and total flavonoids content) properties were studied. Antioxidant capacity was measured by using TEAC assay. Colour and texture measurement was undertaken with the help of HunterLab colorimeter and Texture Analyzer (TA-XT2) respectively. Refined wheat flour was found to have 4.26% protein and 0.04% fiber which were further increased to about 9.25% and 2.37% respectively after addition of raw flaxseed flour in 70:30 proportions. Baking process at higher temperature resulted in decrease in TPC and TFC while increase in antioxidant capacity. Hardness, resilience, chewiness and springiness of cookies decreased and cohesiveness, gumminess and fracturability increased with increasing amount of flaxseed flour in cookies. Keywords: Flaxseed flour, Baking, Cookies characteristics, Phytochemicalshttp://www.sciencedirect.com/science/article/pii/S1658077X17302710 |
| spellingShingle | Parvinder Kaur Poorva Sharma Vikas Kumar Anil Panghal Jasleen Kaur Yogesh Gat Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies Journal of the Saudi Society of Agricultural Sciences |
| title | Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies |
| title_full | Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies |
| title_fullStr | Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies |
| title_full_unstemmed | Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies |
| title_short | Effect of addition of flaxseed flour on phytochemical, physicochemical, nutritional, and textural properties of cookies |
| title_sort | effect of addition of flaxseed flour on phytochemical physicochemical nutritional and textural properties of cookies |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X17302710 |
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