Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour

@inproceedings{Hooda2005OrganolepticAN,
  title={Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour},
  author={Shalini Hooda and Sudesh Jood},
  year={2005}
}
Biscuits prepared from the blends containing different proportions (0%, 5%, 10%, 15% and 20%) of raw, soaked and germinated fenugreek seed flour were evaluated for width, thickness, spread ratio and sensory characteristics. The thickness of fenugreek supplemented biscuits increased, whereas width and spread ratio of biscuits decreased with the increasing level of fenugreek flour. The sensory results showed that a maximum of 10% fenugreek flour can be incorporated to prepare acceptable quality… CONTINUE READING

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