Abstract
This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss), textural, and organoleptic attributes. The diameter and spread ratios were found to be higher in whole amaranth flour cookies 52.20 mm and 6.46, respectively, as compared to other blends (20–80%) of cookies from 51.37 to 51.92 mm and 6.13 to 6.36, respectively. Textural measurement showed that hardness of cookies decreased with the addition of amaranth flour. Whole amaranth flour cookies required least snap force (72.4 N) compared to control (whole-wheat flour) cookies (145 N). Sensory data indicated that the amaranth cookies with up to 60% were acceptable, while additional amaranth flour resulted in a decreased mean score for overall acceptability.
Highlights
Amaranthus plants (Amaranthaceae) are spread all over the world, and it can be grown under a broad range of climatic conditions to infest or to produce useful feed and food products (Rastrelli, Pizza, Saturnino, Schettino, & Dini, 1995)
The results indicate that the pasting parameters were decreased with the increase in addition of amaranth flour in the formulation
This study revealed that the amaranth flour is a good source of protein, fiber, and fat as compared with wheat flour
Summary
Amaranthus plants (Amaranthaceae) are spread all over the world, and it can be grown under a broad range of climatic conditions to infest or to produce useful feed and food products (Rastrelli, Pizza, Saturnino, Schettino, & Dini, 1995). In India, Amaranths are grown in Himalayas from Kashmir to Bhutan, and in South Indian hills. Amaranth is not a “true cereal” such as wheat, corn, or barley, but it is rather considered a “pseudocereal” like buckwheat (Fagopyrum esculentum). The authors are involved in the research activities mainly based upon amaranth processing, characterization, and utilization. The flour prepared from raw and germinated amaranth is characterized for their physicochemical and functional properties. The flour from raw and germinated amaranth grains was used for the development of the products like cookies and pasta. The use of amaranth flour in the fabrication of glutenfree products is a novel approach to provide with a healthy alternative, to traditional gluten containing products, to the large population of consumers suffering from celiac disease and gluten sensitivity
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
