Suriya M, Rajput Reshu, Reddy Chagam Koteswara, Haripriya Sundaramoorthy, Bashir Mudasir
Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India.
School of Life Sciences and Biotechnology, Korea University, Seoul, 136701 Republic of Korea.
J Food Sci Technol. 2017 Jun;54(7):2156-2165. doi: 10.1007/s13197-017-2656-y. Epub 2017 May 2.
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF. Reduced lightness, increased redness and hardness were observed for formulated cookies with increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the EFYF cookies by the consumers was increased. Sensory scores revealed the preference of consumers towards formulated cookies. Overall analysis disclosed that the cookies prepared from flour proved acceptable not only in quality characteristics but also fulfil the demand of functional foods in preparation of cookies.
本研究旨在用象腿山药粉（EFYF）和精制小麦粉（RWF）制备新型配方饼干，并评估其近似成分、品质特性、质地、糊化特性和感官特性。用EFYF制备的配方饼干，替代RWF高达70%时，其感官特性与精制面粉饼干（对照）相似。与RWF相比，EFYF和RWF的混合物显示出降低的水和油吸收能力，同时峰值粘度和最终粘度增加。随着储存时间的增加，配方饼干的亮度降低、红色度增加且硬度增加。尽管其质地呈下降趋势，但消费者对EFYF饼干的总体接受度有所提高。感官评分显示消费者对配方饼干的偏好。总体分析表明，用该面粉制备的饼干不仅在品质特性方面令人满意，而且在饼干制备中满足了功能性食品的需求。
