| Title |
Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2015
|
| DOI | 10.1007/s13197-015-1773-8 |
| Pubmed ID | |
| Authors |
Ulfat Jan, Adil Gani, Mudasir Ahmad, Umar Shah, Waqas N. Baba, F. A. Masoodi, Sajid Maqsood, Asir Gani, Idress Ahmed Wani, S. M. Wani |
| Abstract |
Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 128 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 128 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 16 | 13% |
| Student > Master | 14 | 11% |
| Other | 9 | 7% |
| Student > Ph. D. Student | 9 | 7% |
| Student > Doctoral Student | 5 | 4% |
| Other | 23 | 18% |
| Unknown | 52 | 41% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 30 | 23% |
| Chemistry | 8 | 6% |
| Nursing and Health Professions | 6 | 5% |
| Engineering | 6 | 5% |
| Unspecified | 5 | 4% |
| Other | 12 | 9% |
| Unknown | 61 | 48% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 24 September 2015.
All research outputs
#20,292,660
of 22,829,083 outputs
Outputs from Journal of Food Science and Technology
#1,099
of 1,440 outputs
Outputs of similar age
#218,668
of 259,004 outputs
Outputs of similar age from Journal of Food Science and Technology
#31
of 32 outputs
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