Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KARAMI F.; AALAMI M.; SADEGHI MAHOONAK A.; HodaShahiri Tabarestani h.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 1-15

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

712

Download:

Cites:

Information Journal Paper

Title

Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour

Author(s)

KARAMI F. | AALAMI M. | SADEGHI MAHOONAK A. | HodaShahiri Tabarestani h. | Issue Writer Certificate

Keywords

Millet flourQ1

Functional propertiesQ1

Gluten-free cookieQ1

HardQ2

Abstract

Cookies and biscuit might be included in the list of gluten-free products for patients with celiac disease However, most gluten-free bakery products are commercially based on pure starch, blend of maize starch and gluten-free flour, and protein which lead to dryness and sandy state of the final product. In this regard, there is a strong need to develop Gluten-free cookies that are technologically complete as well as economical. The main purpose of this study was to investigate the Functional properties of flours and different ratios of Millet flour and rice flour (50: 50, 25: 75, 15: 85, 0: 100) in the preparation of Gluten-free cookies. Physicochemical properties of millet grain (moisture, fat, protein, ash, and fiber), flour (water absorption, oil absorption), and cookies (diameter, thickness, degree of expansion, color, and stiffness) were also investigated. The results showed that replacing rice flour with higher levels of Millet flour led to an increase in water holding capacity (WHC) and decrease in oil absorption capacity (OAC), significantly (p<0. 05). Higher amounts of Millet flour showed a significant linear relation with degree of expansion in the cookies (p<0. 05) and lightness (L*) of the samples decreased due to increased protein content and Millard reaction. Moreover, higher replacement of rice flour with Millet flour in the cookies resulted in higher Hardness and cooking loss but lower water activity and lightness(L*). The highest overall accessibility rate was for a cookie containing 15% Millet flour.

Cites

No record.

References

No record.

Cite

APA: Copy

KARAMI, F., AALAMI, M., SADEGHI MAHOONAK, A., & HodaShahiri Tabarestani, h.. (2019). Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 1-15. SID. https://sid.ir/paper/72566/en

Vancouver: Copy

KARAMI F., AALAMI M., SADEGHI MAHOONAK A., HodaShahiri Tabarestani h.. Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):1-15. Available from: https://sid.ir/paper/72566/en

IEEE: Copy

F. KARAMI, M. AALAMI, A. SADEGHI MAHOONAK, and h. HodaShahiri Tabarestani, “Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 1–15, 2019, [Online]. Available: https://sid.ir/paper/72566/en

Related Journal Papers