BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS
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Date
2011
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PAU Ludhiana
Abstract
Present study was conducted to develop convenient functional foods i.e. cookies and
muffins after incorporating flaxseed meal which is gaining significance as dietary supplement
due to its proven multitudinous effects on human health. Germination of flaxseed was done to
further enhance its health benefits. Different blends were made by incorporation of
ungerminated and germinated flaxseed meal in wheat flour and whole wheat meal and it was
found that both ungerminated and germinated flaxseed meal increased the dough development
time and water absorption. Paste temperature also increased in both wheat flour and whole
wheat meal. Ground ungerminated and germinated flaxseed meals were incorporated at levels
5, 10, 15 and 20 percent in cookies. Spread ratio of cookies increased with addition of both
ungerminated and germinated flaxseed meal, more so for germinated flaxseed meal. Whole
wheat meal cookies had better acceptability as compared to wheat flour based cookies. With
the addition of flaxseed, protein, fiber, fat, ash and calorific value increased. Based on baking,
textural and sensory properties, the incorporation of 15 percent level of ungerminated and
germinated flaxseed meal was found best for cookie making. Wheat flour and whole wheat
meal cookies prepared after incorporation of best levels of flaxseeds were packed in
Aluminium Laminates and stored under ambient conditions for 4 months and assessed
periodically for changes in moisture, free fatty acid, peroxide value and microbial load.
Flaxseeds cookies stored well for 3 months with acceptable flavor and texture. Similarly,
wheat flour and whole wheat meal muffins were prepared after addition of ungerminated and
germinated flaxseed meal at levels 5, 10, 15, 20, 25 and 30 percent. With the addition of
flaxseed, there was increase in specific volume of muffins and improvement in texture. On
the basis of sensory scores and textural properties, the best level of flaxseed meal selected
were 15 percent for ungerminated and 10 percent for germinated. Muffins prepared from the
best levels were packed in LLDPE and stored under ambient and refrigerated conditions for 1
month to assess the shelf life. Muffins stored well for 15 days under ambient conditions and
for 1 month under refrigerated conditions.
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