PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAVORY CRACKERS INCORPORATING GREEN GRAM FLOUR TO PARTIALLY OR WHOLLY REPLACE WHEAT FLOUR

Main Article Content

K. VENKATACHALAM http://orcid.org/0000-0002-2543-5639
M. NAGARAJAN

Keywords

green gram flour, crackers, nutrition, antioxidant ability, ultrastructure, sensory attributes.

Abstract

Green gram flour (GGF) has numerous health benefits and it is an excellent raw material for baking. However, a knowledge of its use as a baking material is limited. The present study was aimed to develop savory crackers using GGF. The crackers were prepared at various ratios of wheat flour (WF) to green gram flour (GGF) (T1 100:0; T2 80:20;T3 60:40; T440:60; T5 20:80; T6 0:100). The physicochemical and ultrastructural properties, antioxidant activities, and sensory attributes of savory crackers were studied. Weight, height, thickness, moisture, aw (water activity) and texture tended to increase with GGF application in the enriched crackers (T4-T6). Similarly, the proximate composition of crackers was improved by GGF. The color characteristics were excellent with a high content of WF because GGF content increased a* and ?E* color coordinates and decreased the color coordinates of L* and b*. The antioxidant potential was higher in the GGF enriched crackers. In terms of ultrastructure, the GGF enriched crackers had smoother surfaces. The GGF enriched crackers showed various improvements and a high content of WF gave better sensory scores, while consumer acceptability of the GGF enriched crackers suffered slightly.

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