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Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
Food Sci Technol Int. 2020 Jun; 26(4):311-320.FS

Abstract

Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.

Authors+Show Affiliations

Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia. Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Menoufia, Egypt.Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31818128

Citation

Hussain, S, et al. "Wheat-millet Flour Cookies: Physical, Textural, Sensory Attributes and Antioxidant Potential." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 26, no. 4, 2020, pp. 311-320.
Hussain S, Mohamed AA, Alamri MS, et al. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. Food Sci Technol Int. 2020;26(4):311-320.
Hussain, S., Mohamed, A. A., Alamri, M. S., Ibraheem, M. A., Abdo Qasem, A. A., Serag El-Din, M. F., & Almaiman, S. A. M. (2020). Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 26(4), 311-320. https://doi.org/10.1177/1082013219894127
Hussain S, et al. Wheat-millet Flour Cookies: Physical, Textural, Sensory Attributes and Antioxidant Potential. Food Sci Technol Int. 2020;26(4):311-320. PubMed PMID: 31818128.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. AU - Hussain,S, AU - Mohamed,A A, AU - Alamri,M S, AU - Ibraheem,M A, AU - Abdo Qasem,Akram A, AU - Serag El-Din,Mohamed F, AU - Almaiman,Salah Abdulaziz M, Y1 - 2019/12/09/ PY - 2019/12/11/pubmed PY - 2020/11/11/medline PY - 2019/12/11/entrez KW - Antioxidants KW - cookies KW - gluten free KW - sensory properties SP - 311 EP - 320 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 26 IS - 4 N2 - Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/31818128/Wheat_millet_flour_cookies:_Physical_textural_sensory_attributes_and_antioxidant_potential_ L2 - https://journals.sagepub.com/doi/10.1177/1082013219894127?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -