STUDIES ON THE DEVELOPMENT OF NUTRITIOUS COOKIES UTILIZING SUNFLOWER KERNELS AND WHEAT-GERM

被引：29

作者：

BAJAJ, M ^{[1
]}

KAUR, A ^{[1
]}

SIDHU, JS ^{[1
]}

机构：

[1] DEPT FOOD SCI & TECHNOL,LUDHIANA 141004,PUNJAB,INDIA

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1991年 / 41卷 / 04期

关键词：

D O I：

10.1007/BF02310631

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Wheat germ and sunflower kernels were substituted at a level of 0, 5, 10, 15, 20, 25 and 30 percent of wheat flour for the preparation of cookies. The crude protein, ash and crude fiber contents increased with the addition of sunflower kernels. Similarly, with the addition of wheat germ, protein, ash and crude fibre contents increased significantly. The cookies containing 30% wheat germ and 20 percent sunflower kernels were found to be superior in overall acceptability.

引用

页码：381 / 387

页数：7

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