Bajaj M, Kaur A, Sidhu J S
Dept. of Food Science and Technology, Ludhiana, India.
Plant Foods Hum Nutr. 1991 Oct;41(4):381-7. doi: 10.1007/BF02310631.
Wheat germ and sunflower kernels were substituted at a level of 0, 5, 10, 15, 20, 25 and 30 percent of wheat flour for the preparation of cookies. The crude protein, ash and crude fiber contents increased with the addition of sunflower kernels. Similarly, with the addition of wheat germ, protein, ash and crude fibre contents increased significantly. The cookies containing 30% wheat germ and 20 percent sunflower kernels were found to be superior in overall acceptability.
为制作曲奇饼干，分别用0%、5%、10%、15%、20%、25%和30%的小麦胚芽和葵花籽仁替代小麦粉。添加葵花籽仁后，粗蛋白、灰分和粗纤维含量增加。同样，添加小麦胚芽后，蛋白质、灰分和粗纤维含量显著增加。结果发现，含有30%小麦胚芽和20%葵花籽仁的曲奇饼干在总体可接受性方面表现更优。
