Physicochemical and organoleptic properties of cookies incorporated with legume flours

References

• Abou-Zaid, A. A., Ramadan, M. T., & Al-Asklany, S. A. (2011). Utilization of faba bean and cowpea flours in gluten free cake production. Australian Journal of Basic and Applied Sciences, 5, 2665–2672.
   Google Scholar
• Açar, O. C., Gökmen, V., Pellegrini, N., & Fogliano, V. (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. European Food Research and Technology, 229, 961–996.
   Web of Science ®Google Scholar
• Akubor, P. (2003). Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Journal Plant Food Human Nutrition, 58, 1–8.
   PubMed Web of Science ®Google Scholar
• AOAC. (2000). Official methods of analysis (17th ed.). Washington, DC: Author.
   Google Scholar
• Aziah, N. A., Noor, M. A., & Ho, A. Y. (2012). Physicochemical and organoleptic properties of cookies incorporated with legume flour. International Food Research Journal, 19, 1539–1543.
   Google Scholar
• Balagopalan, C., Padmaja, G., Nanda, S. K., & Moorthy, S. N. (2010). Cassva in food, feed and industry (pp. 126–127). Boca Raton, FL: CRC Press.
   Google Scholar
• Black, R. E., Morris, S. S., & Bryce, J. (2003). Where and why are 10 million children dying every year? The Lancet, 361, 2226–2234.10.1016/S0140-6736(03)13779-8
   PubMed Web of Science ®Google Scholar
• Brand-Williams, W., Bondet, V., & Berset, C. (1997). Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. Food Science Technology, 30, 609–615.
   Google Scholar
• Cauvain, C. (1998). Technology of bread making. Britain: Thomson Publishing.10.1007/978-1-4615-2199-0
   Google Scholar
• Chang, H. L., Chen, Y. C., & Tan, F. J. (2011). Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage. Food Chemistry, 124, 589–595.10.1016/j.foodchem.2010.06.080
   Web of Science ®Google Scholar
• Chawla, S. P., Chander, R., & Sharma, A. (2009). Antioxidant properties of Maillard reaction products obtained by gamma-irradiation of whey proteins. Food Chemistry, 116, 122–128.10.1016/j.foodchem.2009.01.097
   Web of Science ®Google Scholar
• Chilungo, S. (2013). Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours (Master of Science thesis). Michigan State University.
   Google Scholar
• Chinma, C. E., & Gernah, D. I. (2007). Physico-chemical & sensory properties of cookies produced from cassava/soyabean/mango composite flour. Journal of Food Technology, 5, 256–260.
   Google Scholar
• Echendu, C. A., Onimawo, I. A., & Somtochi, A. (2004). Production and evaluation of doughnuts and biscuits from maize-pigeon pea flour blends. Nigerian Food Journal, 22, 147–153.
   Google Scholar
• Eke, O. S., & Akobundu, E. N. T. (1993). Functional properties of African yam bean (Sphenostylis stenocarpa) seed flour as affected by processing. Food Chemistry, 48, 337–340.10.1016/0308-8146(93)90314-6
   Web of Science ®Google Scholar
• Erlingen, R. C., Jcobs, H., Win,V. H., & Declour, J. A. (1997). Effect of hydrothermal treatment on the gelatinization properties of potato starch as measured by differential scanning calorimetry. Journal of Thermal Analysis, 47, 1229–1246.
   Web of Science ®Google Scholar
• FAO. (2003). State of food insecurity in the world 2003: Monitoring progress towards the World Food Summit and Millennium Development Goals. Rome: Author.
   Google Scholar
• Gomez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernande, E. (2008). Studies on cake quality made of wheat–chcikpea flour blends. LWT-Food Science and Technology, 41, 1701–1709.
   Web of Science ®Google Scholar
• Hassan, H. A., Mustafa, A. I., & Ahmed, A. R. (2013). Effect of incorporation of decorticated pigeon pea protein isolate on functional, baking and sensory characteristics of wheat biscuits. Advance Journal of Food Science and Technology, 5, 076–981.
   Google Scholar
• Hesham, E. A., Hussein, A. S., & Mostafa, B. E. (2007). Rheological properties and quality evaluation of Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Polish Journal of Food and Nutrition Sciences, 57, 487–496.
   Google Scholar
• Hooda, S., & Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90, 427–435.10.1016/j.foodchem.2004.05.006
   Web of Science ®Google Scholar
• Hoojjat, P., & Zabik, M. E. (1984). Sugar-snap cookies prepared with wheat navy bean-sesame seed flour blends. Cereal Chemistry, 61, 41–44.
   Web of Science ®Google Scholar
• Hussain, S., Anjum, F. M., Butt, M. S., Khan, M. I., & Asghar, A. (2006). Physical and sensoric attributes of flaxseed flour supplemented cookies. Turkiah Journal of Biology, 30, 87–92.
   Google Scholar
• Leon, A. E., Rubiolo, A., & Anon, M. C. (1996). Use of triplicale flours in cookies: Quality factors. Cereal Chemistry, 73, 779–784.
   Web of Science ®Google Scholar
• Lev-Yadun, S., Gopher, A., & Abbo, S. (2000). The cradle of agriculture. Science, 288, 1062–1063.
   PubMed Web of Science ®Google Scholar
• Makkar, H. P. S., Becker, K., Abel, H., & Pawelzik, E. (1997). Nutrient contents, rumen protein degradability and anti-nutritional factors in some colors and white flowering cultivars of viciafabia beans. Journal of Science and Agriculture, 75, 511–520.
   Web of Science ®Google Scholar
• McWatters, K. A. Y., & Holmes, M. R. (1978). Influence of moist heat on solubility and emulsification properties of soy and peanut flours. Journal of Food Science, 44, 774–776.
   Web of Science ®Google Scholar
• Miller, R. A., Hoseney, R. C., & Morris, C. F. (1997). Effect of formula water content on the spread of sugar-snap cookies. Cereal Chemistry, 74, 669–671.10.1094/CCHEM.1997.74.5.669
   Web of Science ®Google Scholar
• Mohsenin, N. N. (1970). Physical properties of plant and animal materials. New York: Gordon and Breach Science.
   Google Scholar
• Mohsenin, N. N. (1978). Physical properties of plant and animal materials. New York, NY: Gordon and Breach Science.
   Google Scholar
• Morton, J. F. (1987). Roselle. Fruits of warm climates (pp. 281–286). Miami, FL: Florida Flair Books.
   Google Scholar
• Nwokocha, L. M., Williams, P. A., Aviara, N. A., & Senan, C. (2008). Comparative study of some properties of cassava (Manihotesculenta, crantz) and Cocoyam (Colocasiaesculenta, Linn) starches. Carbohydrate Polymers, 73, 361–367.
   Google Scholar
• Okpala, L., Okoli, E., & Udensi, E. (2012). Physiochemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum and cocoyam flours. Food and Nutrition, 1, 8–14.
   Google Scholar
• Rao, M. S., Chawla, S. P., Chander, R., & Sharma, A. (2011). Antioxidant potential of Maillard reaction products formed by irradiation of chitosan–glucose solution. Carbohydrate Polymers, 83, 714–719.10.1016/j.carbpol.2010.08.045
   Web of Science ®Google Scholar
• Seena, S., & Sridhar, K. R. (2005). Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International, 38, 803–814.10.1016/j.foodres.2005.02.007
   Web of Science ®Google Scholar
• Shankar, A. (2000). Nutritional modulation of malaria morbidity and mortality. The Journal of Infectious Diseases, 182, S37–S53.10.1086/jid.2000.182.issue-s1
   PubMed Web of Science ®Google Scholar
• Singh, U. (2001). Functional properties of grain legume flour. Journal of Food Science and Technology, 38, 191–199.
   Web of Science ®Google Scholar
• Singh, B., Ajeigbe, H. A., Tarawali, S. A., Fernandez-Rivera, S., & Abubakar, M. (2003). Improving the production and utilization of cowpea as food and fodder. Field Crops Research, 84, 169–177.10.1016/S0378-4290(03)00148-5
   Web of Science ®Google Scholar
• Singh, N. K., Gupta, D. K., Jayaswal, P. K., & Mahato, A. K. (2012). The first draft of the pigeonpea genome sequence. Journal of Plant Biochemistry and Biotechnology, 21, 98–112.10.1007/s13562-011-0088-8
   PubMed Web of Science ®Google Scholar
• Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., & Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131, 462–468.10.1016/j.foodchem.2011.09.008
   Web of Science ®Google Scholar
• Ubbor, S. C., & Akobundu, E. N. T. (2009). Quality characteristics of cookies from composite flour of watermelon seeds cassava and wheat. Pakistan Journal of Nutrition, 8, 1097–1102.
   Google Scholar
• Wilczek, L. R. (2012). Brief introduction of mung bean (Vigna radiate) extract green mung bean extract powder Phaseolus aureus Roxb Vigna radiate. MDidea-Extracts Professional, 27, 11–18.
   Google Scholar
• Yahya, M. N. (2004). Physico-chemical and shelf life studies reduced fat legume based cookies using sago flour as fat replacer (MSc thesis). Retrieved from http://www.eprints.usm.my/6315/1/PHYSICO-CHEMICALANDSHELFLIFE.pdf Eprint 6315.
   Google Scholar
• Yamazaki, W. T. (1959). The application of heat in the testing of flours for cookies quality. Cereal Chemistry, 36, 59–69.
   Web of Science ®Google Scholar
• Zielinski, H. (2002). Peroxil radical-trapping capacity of germinated legume seeds. Nahrung, 46, 100–104.10.1002/1521-3803(20020301)46:2<100::AID-FOOD100>3.0.CO;2-Z
   PubMedGoogle Scholar
• Zucco, F., Borsuk, Y., & Arntfield, S. D. (2011). Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Science and Technology. doi:10.1016/j.lwt.2012.02.028
   Google Scholar