NDLI: Rheological behaviour during extrusion of blends of minced fish and wheat flour

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Rheological behaviour during extrusion of blends of minced fish and wheat flour

Content Provider	CSIR - Central Food Technological Research Institute (CFTRI)
Author	Bhattacharya, K. R. Bose, A. N. Das, H.
Date of Submission	1992-01-01
Abstract	Effect of replacement of wheat flour with 5, 10 and 15% dried moringaleaves (Moringa oleifera Lam) powder (DML) on the rheological, microstructural,nutritional and quality characteristics of cookies was studied. Incorporation of increasing amount of DML from 0 to 15% increased farinograph water absorption and decreased dough stability, amylograph pasting temperature and peak viscosity. Use of DML increased dough hardness and decreased cohesiveness and spread ratio of cookies. Sensory evaluation showed that cookies incorporated with 10% DML powder were acceptable. Microstructure studies showed calcium oxalate crystals in both DML powder and cookies with DML. The starch granules appeared wrapped in cookies with 10 and 15%DML. Protein, iron, calcium, b-carotene and dietary fiber contents increased with increasing amount of DML from 0 to 15%. The results showed the possibility of utilizing DML to improve the nutritional characteristics of cookies.
Starting Page	123
Ending Page	127
Page Count	5
File Format	PDF
Issue Number	2
Volume Number	15
Journal	Journal of Food Engineering
Language	English
Access Restriction	Limited
Subject Keyword	Cereals Flour Specific Flours Cereal Physical Property Rheological properties Rheology Sea Foods
Content Type	Text
Resource Type	Article

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