Skip to main content
SpringerLink
Log in

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p ≤ 0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p ≤ 0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p ≤ 0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Agrahar-Murugkar D, Jha K (2009) Effect of sprouting on nutritional and functional characteristics of soybean (Glycine max L). J Food Sci Technol 46(3):240–243

    Google Scholar 

  • Agrahar-Murugkar D, Jha K (2010) Effect of drying on the nutritional and functional quality and electrophoretic pattern of soy flour from sprouted soybean (Glycine max). J Food Sci Technol 47(5):482–483

    Article  CAS  Google Scholar 

  • Agrahar-Murugkar D, Jha K (2011) Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean. J Food Sci Technol 48(3):325–328

    Article  CAS  Google Scholar 

  • Agrahar-Murugkar D, Kotwaliwale N, Kumar M, Gupta C (2013) Effect of roasting parameters on soy-butter product quality. Int J Food Sci Technol 48:1359–1365

    Article  CAS  Google Scholar 

  • AOAC (2005) Method 920.87. Official methods of analysis. association of official analytical chemists, 14th edn. AOAC, Arlington

    Google Scholar 

  • Autio K, Fabritius M, Kinnunen A (1998) Effect of germination and water content on the Micro-structure and rheological properties of two rye doughs. Cereal Chem 75:10–14

    Article  CAS  Google Scholar 

  • Bau H, Villaume C, Nicolas J, Mejean L (1997) Effect of germination on chemical composition, biochemical constituents and anti-nutritional factors of soya bean (Glycine max) seeds. J Sci Food Agric 73(1):1–9

    Article  CAS  Google Scholar 

  • Bose D, Shams-Ud-Din S (2010) The effect of chickpea (Cicer arietinim) husk on the properties of cracker biscuits. J Bangladesh Agric Univ 8(1):147–152

    Article  Google Scholar 

  • Bourne M (2002) Food texture and viscosity: concept and measurement. Academic, New York, pp 353–368

    Google Scholar 

  • Dev DK, Quensil E (1988) Preparation and functional properties of Linseed protein products containing differing levels of vegetable protein products. J Food Sci 40:805

    Google Scholar 

  • Ergin A, Nurherken E (2012) Use of various flours in gluten-free biscuits. J Food Agric Environ 10(1):128–131

    CAS  Google Scholar 

  • Gaines CS, Donelson JR, Finney PL (1988) Effects of damaged starch, chlorine gas, flour particle size and dough holding time and temperature on cookie dough handling properties and cookie size. Cereal Chem 65(5):384–389

    Google Scholar 

  • Gallagher E, Kenny S, Arendt EK (2005) Impact of dairy protein powders on biscuit quality. Eur Food Res Technol 221:237–243

    Article  CAS  Google Scholar 

  • Ghavidel RA, Prakash J (2007) The impact of germination and de-hulling on nutrients, anti-nutrients in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. Lebensm Wiss Technol 40(7):1292–1299

    Article  CAS  Google Scholar 

  • Haikerwal M, Mathieson AR (1971) The protein content and amino acid composition of sorghum grain. AACC 48:690–699

    CAS  Google Scholar 

  • Hooda J, Jood S (2005) Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem 90:427–435

    Article  CAS  Google Scholar 

  • Hu H, Wu J, Li-Chan ECY, Zhang F, Xu X, Fan G, Wang L, Huang X, Pan S (2013) Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersion. Food Hydrocoll 30:647–655

    Article  CAS  Google Scholar 

  • Hussain S, Anjum FM, Alamri MS (2011) Fortification of pan bread with healthy flaxseed. Aus J Basic Appl Sci 5:978–983

    Google Scholar 

  • Krishnan R, Dharmaraj U, Manohar RS, Malleshi NG (2011) Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chem 129:499–506

    Article  CAS  Google Scholar 

  • Kumar V, Rani A, Chauhan GS (2006) Influence of germination temperature on oil content and fatty acid composition of soy sprouts. J Food Sci Technol 43:325–326

    Google Scholar 

  • Mamat H, Hardan MOA, Hill SE (2010) Physico-chemical properties of commercial semi-sweet biscuit. Food Chem 121:1029–1038

    Article  CAS  Google Scholar 

  • Manley DJR (2000) Technology of biscuits, crackers and cookies, 3rd edn. Woodhead Publishing, Cambridge

    Book  Google Scholar 

  • Marwin M, Abdul-hamid A, Baharin BS, Anwar F, Basu MC, Pak-dek MS (2011) Phenolic compounds and anti-oxidant activity of peanut’s skin, hull, raw kernel and roasted kernel flour. Pak J Bot 43(3):1635–1642

    Google Scholar 

  • McGuire RG (1992) Reporting of objective color measurements. Hortic Sci 27:1254–1255

    Google Scholar 

  • Mcwatters KH (1978) Cookie baking properties of defatted peanut, soybean, and field pea flours. Cereal Chem 55:853–863

    Google Scholar 

  • Nagi HPS, Kaur J, Dar BN, Sharma S (2012) Effect of storage period and packaging on the shelf life of cereal bran incorporated biscuits. Am J Food Technol 7(5):301–310

    Article  Google Scholar 

  • O’Brien CM, Chapman D, Neville DP, Keogh MK, Arendt EK (2003) Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits. Food Res Int 36:215–221

    Article  Google Scholar 

  • Olewnik MC, Kulp K (1984) The effect of mixing time and ingredient variation on farinograms of cookie dough. Cereal Chem 61:532–537

    Google Scholar 

  • Patel MM, Rao GV (1996) Effect of untreated, roasted, and sprouted black gram (Phaseolus mungo) flours on the physico-chemical and biscuit (cookie) making characteristics of soft wheat flour. J Cereal Sci 22:285–291

    Article  Google Scholar 

  • Raina CS, Singh S, Bawa AS, Saxena DC (2005) Textural characteristics of Pasta made from rice flour supplemented with proteins and hydrocolloids. J Texture Stud 36(4):402–420

    Article  Google Scholar 

  • Rodriguez-Garcia J, Laguna L, Puig A, Salvador A, Hernando I (2012) Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Food Bioprocess Technol. doi:10.1007/s11947-012-0919-1

    Google Scholar 

  • Shah SA, Zeb A, Masood T, Noreen N, Abbas SJ, Samiullah M, Muhammad A (2011) Effects of sprouting time on biochemical and nutritional qualities of mung-bean varieties. Afr J Agric Res 6(22):5091–5098

    Google Scholar 

  • Singh P, Raghuvanshi RS (2012) Finger millet for food and nutritional security. Afr J Food Sci 6(4):77–84

    CAS  Google Scholar 

  • Singh B, Bajaj M, Kaur A, Sharma S, Sidhu JS (1993) Studies on the development of high protein biscuits from composite flours. Plant Foods Hum Nutr 43(2):181–189

    Article  CAS  Google Scholar 

  • Tseng CS, Lai HM (2002) Physico-chemical properties of wheat flour dough modified by microbial transglutaminase. J Food Sci 67(2):750–755

    Article  CAS  Google Scholar 

  • Tyagi SK, Manikantan MR, Oberoi HS, Kaur G (2007) Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. J Food Eng 80:1043–1050

    Article  Google Scholar 

  • Viswanath V, Urooj A, Malleshi NG (2009) Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana). Food Chem 114:340–346

    Article  CAS  Google Scholar 

  • Wilson JD, Bechtel DB, Todd TC, Seib PA (2006) Measurement of wheat starch granule size distribution using image analysis and laser diffraction technology. Cereal Chem 83(3):259–268

    Article  CAS  Google Scholar 

  • Zucco F, Borsuk Y, Arntfield SD (2011) Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. Lebensm Wiss Technol 44:2070–2076

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Central Institute of Agricultural Engineering, Berasia Road, Nabibagh, Bhopal, 462038, India

    Dipika Agrahar-Murugkar, Paridhi Gulati, Nachiket Kotwaliwale & Chetan Gupta

Authors
  1. Dipika Agrahar-Murugkar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Paridhi Gulati
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nachiket Kotwaliwale
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Chetan Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dipika Agrahar-Murugkar.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Agrahar-Murugkar, D., Gulati, P., Kotwaliwale, N. et al. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. J Food Sci Technol 52, 5129–5137 (2015). https://doi.org/10.1007/s13197-014-1597-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1597-y

Keywords

Search

Navigation