Effect of incorporation of mint on texture, colour and sensory parameters of biscuits

International Journal of Food Properties

Volumn 9, Issue 4, 2006, Pages 691-700

  Bajaj, Shivani ^a   Urooj, Asna ^a   Prabhasankar, P ^b  

^a UNIVERSITY OF MYSORE   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Biscuit; Color; Mint; Sensory; Textural analyzer

Indexed keywords

BISCUITS; COMPARABLE WITH THE CONTROL (CNT); MINT EXTRACT (MNT-E); MINT POWDER (MNT-P);

ANTIOXIDANTS; COLOR; MINTS; SENSORY FEEDBACK; TEXTURES;

FOOD PRODUCTS;

MENTHA;

EID: 33749575033     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600547632     Document Type: Article

References (18)

1. Boure, M.C. Texture profile analysis. Food Tech. 1978, 32, 62-66.
2. Gaines, C.S. Instrumental measurement of the hardness of cookies and crackers. Cereal Food World 1991, 36, 989, 991-994, 996.
3. Sharp, T. Latest advance in baking technology. Food Sci.Tech. Today 2000, 14, 91-97.
4. Dillard, C.J.; German, J.B. Phytochemical: nutraceuticals and human health. J.Sci. Food Agri. 2000, 80, 1744-1756.
5. Pokorny, J. Natural antioxidants for food use. Trends in Food Sci. Tech. 1991, 3, 223-226.
6. Reddy, V.; Urooj, A.; Kumar, A. Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chem. 2005, 90, 317-321.
7. Brennan, C.S.; Samyue, E. Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits. Int. J. Food Properties 2004, 7, 647-657.
8. Arogba, S.S. Quality characteristics of a model biscuit containing processed mango (Mangiger Indica) kernel flour. Int. J. Food Properties 2002, 5, 249-260.
9. Sidhu, J.S.; Al-Hooti, S.N.; Al-Saqer, J.M.; Al-Amiri, H.A.; Al-Foudari, M.; Al-Othaman, A.; Ahmad, A.; Al-Haji, L.; Ahmed, N.; Mansor, LB.; Minai, J. Developing functional foods using red palm olein: piolt-scale studies. Int. J. Food Properties 2004, 7, 1-13.
10. Cortau, R. The origin of L-menthol and its congeners in fragrance and flavor substances. In Proceedings of the second international Harmann and Reimer symposium on fragrance and. flavour substances; Pattensen, P.; Ed.; Verlag: Berlin, 1979; 24-28.
11. Shahi, A.K.; Chandra, S.; Dutt, P.; Kaul, B.L.; Tava, A.; Avato, P. Essential oil composition of Mentha piperita L. from different environments of north India. Flavour and Fragrance J. 1999, 14, 5-8.
12. Prakash, V. Mint family: labiatae, leaf spices; CRC Press: Boca Raton, FL, 1990.
13. Sai Manohar, R.; Haridas Rao, P. Effect of emulsifiers, fat level and type on the rheological characteristics of biscuits dough and quality of biscuits. J Sci. Food Agri. 1999, 79, 1223-1231.
14. Selvaraj, A.; Balasubrahmanyam, N.; Haridas Rao, P. Packaging and storage studies on biscuits containing finger millet (ragi) flour. J Food Sci. Tech. 2002, 39, 66-68.
15. nd Ed.; McGraw-Hill: New York, 1960.
16. Zoulias, E.I.; Oreopoulou, V.; Kounalaki, E. Effect of fat and sugar replacement on cookie properties. J. Sci. Food Agri. 2002, 82, 1637-1644.
17. Maache-Rezzoug, Z; Bouvier, J.-M; AIM, K.; Patras, C. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. J. Food Engin. 1998, 35, 23-42.
18. Zoulias, E.I.; Oreopoulou, V.; Tzia, C. Textural properties of low-fat cookies containing carbohydrate of protein-based fat replacers. J. Food Engin. 2002, 55, 337-342.