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- Title
Characterization of selected wheat (Triticum aestivum) cultivars for their physicochemical and cookies making quality characteristics.
- Authors
Narwal, Jyoti; Yadav, Ritika B.; Yadav, Baljeet S.
- Abstract
The physicochemical properties of grains and their whole grains flour from selected newly released cultivars of wheat (Triticum aestivum) were investigated to assess their suitability for cookie making. The whole wheat flour-based cookies were examined for their physicochemical and textural properties. The relationship of flour properties with quality characteristics of cookies was evaluated through Pearson correlation and principal component analysis. The protein content showed a highly significant positive correlation with grain hardness index (GHI) (r = 0.889, p < 0.01). This showed that cultivars with higher protein content had high GHI. A highly significant positive correlation was noted between GHI and damaged starch (DS). Spread ratio (SR) of cookies showed a negative correlation with water absorption capacity and DS content of wheat flour. The SR was negatively correlated with lactic acid, sodium carbonate and water retention capacities and protein content of flour. On the basis of spread ratio and fracture strength, PBW752, DBW187, H1620 and H1612 wheat cultivars could be recommended more suitable for the preparation of whole wheat flour cookies.
- Subjects
COOKIES; WHEAT; CULTIVARS; PEARSON correlation (Statistics); PRINCIPAL components analysis; FRACTURE strength; FLOUR quality
- Publication
Cereal Research Communications, 2024, Vol 52, Issue 2, p789
- ISSN
0133-3720
- Publication type
Article
- DOI
10.1007/s42976-023-00420-3