ArticleFood science & nutrition2018
Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours.Frontiers in nutrition · 2025Article
- Pulp from Colored Potatoes (Foods (Basel, Switzerland) · 2023Article
- Rheological behaviour, physical and sensory properties of orange fleshed sweet potato and soy concentrate bread.Journal of food science and technology · 2022Article
- Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East.Marine drugs · 2022Review
- Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges.Foods (Basel, Switzerland) · 2021Article
- Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects.Foods (Basel, Switzerland) · 2021Article
- Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten-free cookies.Food science & nutrition · 2020Article
- Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.Food science & nutrition · 2018Article
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Authors and funding
3 authors.
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Abstract
Defatted mango kernel seed flour was added to wheat flour for the production of cookies. The protein contents of the wheat-mango kernel flour blend were optimized using optimal mixture design of response surface methodology. The farinograph analysis had acceptable mixing profile at 25%-defatted mango kernel flour incorporation, after which the mixing profile was adversely affected. The pasting temperature was between 65.8 and 75.6°C; peak viscosity ranged between 448 and 521 BU while the final viscosity ranged between 594 and 709 BU. The flour blends had promising dynamic rheological characteristics; at 15% incorporation of defatted mango kernel flour, G' was greater than G'' while a stage was reached when G' was equal to G'' at 25% incorporation. At 50% incorporation, G'' was greater than G'. The cookies produced showed high (>70%) quality in terms of physical properties, color, and sensory evaluation at 25% incorporation of defatted mango flour.
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