National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present study microwave assisted processing of mustard meal was done in order to reduce its selected anti-nutritional components. The processed mustard meal (PMM) was then evaluated for partial replacement (2.5, 5 and 7.5%) of wheat flour in the cookies formulation and the effect of incorporation on the physicochemical and organoleptic properties were determined. Cookies with wheat flour only were considered as control. With increasing level of PMM the diameter, thickness, L* value and hardness decreased whereas the spread ratio was increased. Diameter of the cookies varied from 57.40 mm to 61.67 mm and the spread ratio of cookies varied from 5.95 to 6.57 with incorporation of PMM. Thickness of cookies decreased from 10.37 mm in control to 8.81 mm with increasing level of PMM. Sensory evaluation indicated that the PMM based cookies were acceptable up to 2.5% replacement level (OAA score 7.30) only. Above 5% PMM replacement levels, the sensory scores for overall acceptability and all the sensory qualities evaluated decreased steadily. The nutritional analysis of cookies showed that protein, ash and crude fat contents were higher in 2.5% PMM incorporated cookies than control cookies.
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