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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 1
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Food composition and analysis

Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour

Ali A. YousafDepartment of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
,
Anwaar AhmedDepartment of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
,
Asif AhmadDepartment of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
,
Tabassum HameedNational Agricultural Research Center, Islamabad, Pakistan
,
Muhammad Atif RandhawaNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
,
Imran HayatDepartment of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
&
Nauman KhalidDepartment of Global Agriculture, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, JapanCorrespondence[email protected]
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Pages 63-68 | Received 12 Jan 2012, Accepted 15 May 2012, Published online: 08 Jun 2012

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Amanda de Cássia Nogueira & Caroline Joy Steel. (2018) Protein enrichment of biscuits: a review. Food Reviews International 34:8, pages 796-809.
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Articles from other publishers (9)

Meenakshi Garg, Roshan Lal Yadav, Rajni Chopra, Balaram Pani & Vandana Sablania. (2023) “Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder”. Journal of Food Science and Technology.
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Homi Joshi, Pratima Awasthi & Navin C. Shahi. (2022) Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits. Journal of Food Processing and Preservation 46:12.
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Imran Hayat, Asif Ahmad, Nagina Rafique, Saima Rafiq, Saiqa Bashir, Raina Ijaz & Sohrab Qayyum. (2022) Quality attributes of cookies enriched with functional protein isolate from red kidney beans. Czech Journal of Food Sciences 40:5, pages 367-374.
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Alfred Antony Chr, Thilini Nisansala & Kalana Dasunpriya. (2020) Desiccant Properties Comparison of Natural Bio-polymers. Journal of Applied Sciences 21:1, pages 1-9.
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Nina G. Heredia-Sandoval, María del Carmen Granados-Nevárez, Ana M. Calderón de la Barca, Francisco Vásquez-Lara, Lovemore N. Malunga, Franklin B. Apea-Bah, Trust Beta & Alma R. Islas-Rubio. (2019) Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain. Plant Foods for Human Nutrition 75:1, pages 41-47.
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Hiba Ahmed Mohammed Ahmed, Syed Amir Ashraf, Amir Mahgoub AwadelkareemJahoor AlamMd.Md. & Abdelmoniem Ibrahim Mustafa. (2019) Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate. Current Research in Nutrition and Food Science Journal 7:3, pages 761-771.
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Hüseyin Boz. (2019) Effect of flour and sugar particle size on the properties of cookie dough and cookie. Czech Journal of Food Sciences 37:2, pages 120-127.
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Yueh Fang Cheng & Rajeev Bhat. (2016) Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour. Food Bioscience 14, pages 54-61.
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Imran Pasha, Sehrish Hussain, Muhammad Issa Khan & Nadia Akram. (2015) Utilization of processed Vigna mungo L. flour in cookies . Nutrition & Food Science 45:6, pages 883-894.
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