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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 4
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Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies

Nirmala Metwal Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, Karnataka, India
,
R. Jyotsna Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, Karnataka, India
,
T. Jeyarani Lipid Science and Traditional Foods Department, Central Food Technological Research Institute, Mysore, Karnataka, India
&
G. Venkateswara Rao Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, Karnataka, IndiaCorrespondence[email protected]
Pages 336-344 | Published online: 20 Jan 2011

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Harish T, Bhuvaneshwari G, Jagadeesh S.L.Deepa Terdal. (2022) Development of Cookies Incorporated with Pomegranate Seed Powder and Defatted Soybean Flour. International Journal of Fruit Science 22:1, pages 504-513.
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Articles from other publishers (14)

K. Ashwath Kumar & M. L. Sudha. (2020) Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology 58:7, pages 2630-2640.
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K. Ashwath Kumar, G. K. Sharma & K. R. Anilakumar. (2018) Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit. Journal of Food Science and Technology 56:2, pages 746-753.
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Pravesh S. Chaubey, Gauresh Somani, Divya Kanchan, Sadhana Sathaye, Sadineni Varakumar & Rekha S. Singhal. (2018) Evaluation of debittered and germinated fenugreek ( Trigonella foenum graecum L.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread . Journal of Food Processing and Preservation 42:1, pages e13395.
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Fardokht Rahnama, Jafar Mohammadzadeh Milani & Ashraf Gohari Ardabili. (2017) Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed ( Trigonella foenum graecum ) Gum . Journal of Food Processing and Preservation 41:1, pages e12741.
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K. Ashwath Kumar, G. K. Sharma, M. A. Khan & A. D. Semwal. (2016) A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits. Journal of Food Measurement and Characterization 10:2, pages 274-282.
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Monika Jain. (2016) Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology. Journal of Nutritional Health & Food Engineering 4:3.
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Gleicyane de Almeida Marques, Jackline Freitas Brilhante de São José, Daniela Alves Silva & Erika Madeira Moreira da Silva. (2016) Whey protein as a substitute for wheat in the development of no added sugar cookies. LWT - Food Science and Technology 67, pages 118-126.
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K. Ashwath Kumar, G. K. Sharma, M. A. Khan, T. Govindaraj & A. D. Semwal. (2015) Development of multigrain premixes—its effect on rheological, textural and micro-structural characteristics of dough and quality of biscuits. Journal of Food Science and Technology 52:12, pages 7759-7770.
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Siddharth B Tulse, Reshma V, Jyotsna Rajiv & Suresh D Sakhare. (2014) Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies. Food Science and Technology International 21:7, pages 492-502.
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Jyotsna Rajiv & C. Soumya. (2014) Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains. Journal of Food Measurement and Characterization 9:2, pages 135-142.
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F. Rahnama, J. Mohammadzadeh Milani & A. Gohari Ardabili. (2015) Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum. Quality Assurance and Safety of Crops & Foods 7:4, pages 413-421.
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Kathalsar Ashwath Kumar, Gopal Kumar Sharma, Mohammed Ayub Khan & Anil Dutt Semwal. (2015) Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM). Food and Nutrition Sciences 06:09, pages 747-756.
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Crassina A. Shimray, Sheetal Gupta & G. Venkateswara Rao. (2012) Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits. International Journal of Food Science & Technology 47:11, pages 2413-2420.
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JYOTSNA RAJIV, SWETHA LOBO, A. JYOTHI LAKSHMI & G. VENKATESWARA RAO. (2012) INFLUENCE OF GREEN GRAM FLOUR ( PHASEOLUS AUREUS ) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES . Journal of Texture Studies 43:5, pages 350-360.
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