Effect of cereal and tuber starches on the cookie quality
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2105/
CMT-01-87 |
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| Title |
Effect of cereal and tuber starches on the cookie quality
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| Creator |
Krishnaprasad, A.
Sidhu, J. S. |
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| Subject |
21 Cereals
26 Bakery products |
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| Description |
Addition of various amounts of starches (corn starch 5, 10, 15 g + 60 g sugar; tapioca starch 5, 10, 15 g + 60 g sugar; bread wheat starch 5, 10, 15 g + 60 g sugar; 15 g corn starch + 45 g sugar; and 15 g tapioca starch + 45 g sugar) to commercial Punjab wheat flour (to make a 100 g mixture) was evaluated for production of cookies. Width/thickness ratio, specific vol. (rapeseed displacement method), and sensory characteristics were analysed. Doughs were evaluated for handling characteristics during mixing, sheeting and cutting of cookies. Results (tabulated) show that dough became stickier and more difficult to handle as starch content increased. Addition of wheat starch, even at 10%, did not influence dough characteristics negatively. Baking time (400 degree F) for cookies with bread wheat starch was 16 min, but 17 and 19 min for cookies with 10 and 15% corn or tapioca starch, resp. Spread ratios varied from 5.1 (15% tapioca starch + 45% sugar) to 6.56% (5% corn starch). As % corn or tapioca starch increased, spread ratio decreased, although no significant differences were observed in cookies with wheat starches. Specific vol. ranged from 1.89 (5% wheat starch) to 2.45 (10% tapioca starch), thus cookies with bread wheat starch showed slightly closed texture. Compression (Instron texture measurement) ranged from 123.3 (5% tapioca starch) to 195.3 kg (15% tapioca starch + 45 g sugar). Organoleptic scores ranged from 234 for cookies with 10% tapioca starch to 325 for cookies with 10% bread wheat starch. Suitability of starches as diluents in cookie making can be classified in decreasing order - bread wheat starch, corn starch, tapioca starch. It was concluded that cookies with best sensory quality and acceptability were prepared by dilution of hard wheat flour with 10% bread wheat starch.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Krishnaprasad, A. and Sidhu, J. S. (1987) Effect of cereal and tuber starches on the cookie quality. Chemie Mikrobiologie Technologie der Lebensmittel, 11 (3). pp. 89-94.
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