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Physicochemical, biological and sensory evaluation of cookies fortified with protein from defatted peach kernel meal [electronic resource].

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Soliman, A.E.M

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Language: English Summary language: Arabic Description: p.571-584Other title:

التقييم الطبيعى والكيماوى والبيولوجى والحسى للبسكويت المدعوم ببروتين نوى الخوخ الخالى من الدهن [Added title page title]

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Annals of agricultural science, 2004 v. 49 (2) [electronic resource].

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In: Annals of Agricultural Science 2004.v.49(2)Summary: Physicochemical properties, sensory and biological assessment of cookies fortified with protein from defatted peach kernel meal (DPKM) at levels of 5, 10 and 15% and unfortified cookies (manufactured with wheat flour 72% extraction) were investigated as well as chemical composition of both wheat flour 72%extraction and DPKM was also undertaken. Results showed that, cookies fortified with DPKM were higher in moisture content, protein, fat, ash and fiber but lower in total charbohydrate influenced by ratio offortification. The farinogram data indicated that, water absorption, the arrival time and dough development time were markedly increased with increasing the replacement ratios of DPKM.

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Physicochemical properties, sensory and biological assessment of cookies fortified with protein from defatted peach kernel meal (DPKM) at levels of 5, 10 and 15% and unfortified cookies (manufactured with wheat flour 72% extraction) were investigated as well as chemical composition of both wheat flour 72%extraction and DPKM was also undertaken. Results showed that, cookies fortified with DPKM were higher in moisture content, protein, fat, ash and fiber but lower in total charbohydrate influenced by ratio offortification. The farinogram data indicated that, water absorption, the arrival time and dough development time were markedly increased with increasing the replacement ratios of DPKM.

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