Article citationsMore>>

H. Lingnert, “Development of the Maillard Reaction during Food Processing,” In: P. A. Finot, Ed., Maillard Reaction in Food Processing, Human Nutrition and Physiology, 1990, p. 171. doi:10.1007/978-3-0348-9127-1_18

has been cited by the following article:

• TITLE: Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

  AUTHORS: Deep Narayan Yadav, Neharika Thakur, Kappat Valiyapeediyekkal Sunooj

  KEYWORDS: De-Oiled Peanut Meal Flour; DPMF Fortified Biscuits; Texture Analysis; Sensory Evaluation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.4, April 18, 2012

  ABSTRACT: Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were evaluated for nutri- tional composition, physical characteristics and sensory quality. Chemical analysis of DPMF showed 30.26% crude protein, 10.1% crude fat and 43.65% carbohydrates. The protein content increased nearly 1.5 times in biscuits as a result of incorporated DPMF, coupled with increase in ash content. The force required for breaking biscuits decreased with DPMF addition. On a 9-point hedonic scale, the highest overall acceptability score of 8.6 was obtained with 5% fortifi- cation, which was similar to control (8.8). Results demonstrated that biscuits made up of 15% DPMF exhibited all the values within an acceptable range.