1. Effect of Storage on the Quality of Wheat and Maize Based Cookies.
- Author
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Akbar, Kashif and Ayub, Muhammad
- Subjects
- *
WHEAT storage , *CORN storage , *WHEAT quality , *CORN quality , *MOISTURE content of wheat - Abstract
The aim of this study was to prepare cookies from common wheat and maize composite flour. The formulations of the study were F0 (100% wheat flour), F1 (90% wheat flour + 10% maize flour), F2 (80% wheat flour + 20% maize flour), F3 (70% wheat flour + 30% maize flour), F4 (60% wheat flour + 40% maize flour), F5(50% wheat flour + 50% maize flour), and F6 (100% maize flour). Physicochemical analysis of the cookies showed the different trend from F0 to F6. Mean score for moisture content increased and the ranged between F0-F6 (3.24-3.29%), other physicochemical parameters showed decreasing trend like ash (0.80-0.73%), fat 24.23-23.94%), protein (8.20-7.68%), fiber (6.47-6.38%) while NFE increased slowly (57.86-58.60%). The color of the cookies ranged from F0-F6 (6.88-6.93), taste ranged F0-F6 (6.82- 6.04) and texture ranged F0-F6 (6.91-6.15). Maximum overall acceptability was recorded in F2 (7.32) proceeded by F0 (6.99) whereas minimum mean score was recorded in F6 (6.37) proceeded by F5(6.47). [ABSTRACT FROM AUTHOR]
- Published
- 2018
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