Nutritional Values of Biscuits and Kachari with Varying Concentrations of Germinated Wheat Flour, Pearl Millet Flour and Mung Beans Flour

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed f...

Effect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.

Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...

Thermal Properties of Wheat Flour

Rheological and qualitative characteristics of pea flour incorporated cracker biscuits

The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...

Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour

The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour cont...