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Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties

Overview of attention for article published in Journal of Food Science and Technology, March 2015
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1 tweeter

Citations

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27 Mendeley
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.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 27 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 27 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 5 19%
Student > Bachelor 4 15%
Unspecified 4 15%
Student > Ph. D. Student 4 15%
Other 3 11%
Other 7 26%
Readers by discipline Count As %
Agricultural and Biological Sciences 10 37%
Unspecified 6 22%
Chemistry 5 19%
Engineering 3 11%
Nursing and Health Professions 1 4%
Other 2 7%

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
#5,448,499
of 6,395,452 outputs
Outputs from Journal of Food Science and Technology
#176
of 367 outputs
Outputs of similar age
#160,205
of 200,749 outputs
Outputs of similar age from Journal of Food Science and Technology
#20
of 56 outputs
Altmetric has tracked 6,395,452 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 367 research outputs from this source. They receive a mean Attention Score of 1.8. This one is in the 1st percentile – i.e., 1% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 200,749 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 56 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.