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RESEARCH PAPER
Year : 2017  |  Volume : 6  |  Issue : 2  |  Page : 6-12

Effect of incorporation of chick pea husk on quality characteristics of biscuits


1 Centre of Food Technology, University of Allahabad, Allahabad, India
2 Uttar Pradesh Council of Agricultural Research, Lucknow, India

Correspondence Address:
Devinder Kaur
Centre of Food Technology, University of Allahabad, Allahabad
India
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Source of Support: None, Conflict of Interest: None


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In recent years there has been a reawakening of interest in the role of dietary fiber in human nutrition and thus tremendous importance is now being given to various cereal brans, legume husks and other potential sources of dietary fiber in the formulation of food products.Chickpea is a multipurpose grain legume widely used around the world, notably as a source of protein, carbohydrates and dietary fibre. The study was conducted to study the effect of incorporation of chickpea on proximate composition, physical and sensory qualities as well as antioxidant properties. Replacement of refined wheatflour with up to 20% chickpea husk produced fibre-enriched biscuits with moderatelydesirable overallacceptability.The total dietary fibre content of biscuits increased significantly from 2.15 to 10.48% with incorporationof chickpea husk. The DPPH activity increased from 40.76 to 87.44% whereas Ferric reducing power increased from 23.48 to 48.11 mg Ascorbic acid/100 g on incorporation of 25% chickpea husk.


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