BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS
| dc.contributor.advisor | Amarjeet Kaur | |
| dc.contributor.author | Ramneet Kaur | |
| dc.date.accessioned | 2017-07-12T07:14:13Z | |
| dc.date.available | 2017-07-12T07:14:13Z | |
| dc.date.issued | 2011 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810025088 | |
| dc.keywords | Keywords: Wheat flour, whole wheat meal, flaxseed, germination, cookies, muffins, sensory properties, shelf life, functional food. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | PAU Ludhiana | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | WHOLE WHEAT | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | BAKING AND SENSORY QUALITY OF WHOLE WHEAT AND FLAXSEED BASED COOKIES AND MUFFINS | en_US |
| dc.type | Thesis | en_US |