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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2439-2446
DOI: https://doi.org/10.20546/ijcmas.2020.909.303


Effect of Microwave-Assisted Processing of Mustard Meal on Physicochemical and Sensory Properties of Cookies
Goswami1,2*, S. Sharma1, B. Singh1 and S. K. Tyagi2
1Department of Food Science and Technology, Punjab Agricultural University,
Ludhiana-141 004, Punjab, India
2Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, India
*Corresponding author
Abstract:

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.


Keywords: Mustard meal, Protein rich cookies, Antinutritional factors, Spread ratio, color value
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How to cite this article:

Goswami, D., S. Sharma, B. Singh and Tyagi, S. K. 2020. Effect of Microwave-Assisted Processing of Mustard Meal on Physicochemical and Sensory Properties of Cookies.Int.J.Curr.Microbiol.App.Sci. 9(9): 2439-2446. doi: https://doi.org/10.20546/ijcmas.2020.909.303