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Rheological and Qualitative Assessment of Wheat-Pea Composite Flour and its Utilization in Biscuits

Aqsa Qayyum^1*, Masooma Munir¹, Saeeda Raza¹, Mussarat Gillani¹, Saima Kanwal¹, Nouman Rashid¹, Amer Mumtaz¹, Naeem Safdar¹, Zarmina Gillani²

...check its suitability in biscuits through its rheological and qualitative study. Results indicated rheological parameters including water absorption, dough development time, dough stability, gluten content and falling no. values differed significantly (p < 0.01) among all the treatments of composite flour. Wet and dry gluten content decreased from 22.16 ± 1.58 % (T₀) to 16.43 ± 1.32 % (T₃) and 7.46 ± 0.47 % (T_...

Khalid Naseem*, Naseem Bibi**, Saeeda Raza*, Amer Mumtaz*, Nouman Rashid Siddiqui*, Amina Bibi*** and Muhammad Ahsan Khan****

DEVELOPMENT, CHARACTERIZATION AND EVALUATION OF HIGH ENERGY BISCUITS FOR COMBATING MALNOURISHMENT AMONG CHILDREN IN PAKISTAN

... to prepare supplemented biscuits which could be used as nutritive snacks for malnourished children. Biscuits were prepared by supplementing chickpea and oat in patent flour (fine flour) with different ratio (5%, 10%, 15% and 20 %). Biscuits with no supplementation were kept as control treatment. Chemical and sensory evaluation of supplemented biscuits w...

Saima Kanwal*, Saeeda Raza*, Khalid Naseem*, Muhammad Amjad*, Naseem Bibi* and Musarrat Gillani*

DEVELOPMENT, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF BISCUITS SUPPLEMENTED WITH PUMPKIN SEEDS TO COMBAT CHILDHOOD MALNUTRITION IN PAKISTAN

...kin seed flour fortified biscuits were prepared with four different substituted levels of pumpkin seed flour in wheat flour (T =5%, 2 T =10%, T =15% and T =20%), were compared with control (T ). Chemical 3 4 5 1 attributes of biscuits showed that T has maximum level of pumpkin flour (20%) 5 with maximum protein (12.30%), fat (28.29%), ash (4.13%), iron (2.28%) and zinc (3.11%). Sensory results also revealed increasing trend ...

Nutritional and Functional Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour

Gulnaz Saleem¹, Aijaz Hussain Soomro^1*, Nouman Rashid² and Mehar un Nisa Narejo³

...nd sensory properties of biscuits produced from wheat; lentil flour was investigated in this study. This study showed significant (P<0.05) variation in physico-chemical characteristics of four lentil varieties. The NIA-Masoor variety showed higher values for ash, fat and fiber (3.02%, 3.02% and 10.99%) respectively. Whereas; PM-09 possessed higher moisture (13.89%); though Masoor-93 was higher in protein content (25.16%) than all other varieties. The supple...

Efficacy of Moringa Leaves Powder as a Supplement in Whole Wheat Flour Biscuit

Aysha Riaz* and Said Wahab

...ing: 0.1px;">Wheat flour biscuits are of widely consumed bakery products and mostly considered as nutritionally poor due to lacking in certain essential micronutrients. Moringa leaves are very rich in nutrients namely proteins, fibers and minerals. Keeping in view the nutritional importance of moringa leaves powder, the present study was carried out to investigate the effect of moringa leaves enrichment on the overall quality of whole wheat flour

Effect of Alloxan on IL-6 Gene Expression in Mus musulus

SYED SHAHID IMRAN BUKHARI¹*, IQRA AZAM¹, MUDDASIR HASSAN ABBASI¹, MEERAB DAUD¹, NADEEM SHEIKH², ANDLEEB BATOOL³, RABIA MAHMOOD² & MARYAM MUKHTAR²

... products such as pizza, biscuits and cakes etc. Swiss albino mice of six weeks were divided into control group and experimental group. Experimental group was administered with Alloxan monohydrate (200 mg/kg) intraperitoneally and then livers were extracted after 3, 6 and 12 hours. All the samples were processed for gel run and thermo cycler program, which revealed alterations in the expression of hepatic mRNA (IL-6) in all loads equally confirmed by the resul...

Fatty Acid Composition of Value-Added Mushroom Based Food Products

Umair Khatri¹, Aijaz Hussain Soomro¹*, Shahzor Gul Khaskheli¹ and Omer Mukhtar Tarar²

...d products (MBFPs) i.e., biscuits, noodles, nuggets and soup mix were developed using mushroom powder. Results regarding the fatty acids profile showed that, Saturated fatty acid (SFA) followed by (palmitic acid 13.20g/100) BMP, (stearic acid 3.97g/100) OMP, (margaric acid 3.43g/100) BMP, (behenic acid 1.15g/100) BMP, (arachidic acid 0.37g/100) BMP and (lignoseric acid 0.34g/100) BMP. Unsaturated fatty acid (USFA) followed by (trans linoleic acid 66.49g/100 BM...