Physical and textural characteristics of cookies containing barley malt powder
- 1. Professor, Department of Food Science and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran,
- 2. Professor, Department of Food Science and Technology, Faculty of Food Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Description
Abstract
The purpose of this study was to produce a pragmatic product to improve and enhance the nutritional
value of a consumer diet without creating disadvantages in the production process and the quality of
the finished product In this study, barley malt powder was replaced at 0, 1, 2 and 3% levels, and
physical properties (diameter, height and expansion factor) and texture (stiffness, adhesion force,
adhesion, elasticity, rigidity and fragility) were evaluated. The results showed that by increasing the
level of barley malt powder, one to three percent of the diameter and penetration factor increased,
which was more acceptable in all treatments than the control sampleOn the other hand, by examining
the characteristics of the muffin tissue, it was observed that with the increase in the level of the malt
powder, the fragility and tenderness of the cookie containing 2% of the barley malt powder was more
favorable than other treatments
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