Vol. 6, Issue 3 (2018)
Effects of acid modified psyllium husk (Plantago ovata F.) Incorporation on the physical properties and color tonality of cookies
Author(s): Syed KA, Syed HM, Sawate AR and Deshpande HW
Abstract: Acid modification of psyllium husk with concentration of 0.65 % HCl in the ethanol solvent for solvent ratio of 1:6 (w/v) as psyllium husk: solvent ratio, significantly decrease the hydration capacity; oil absorption capacity & water up-taking rate of psyllium. In the present investigation, an attempt had been made to incorporate acid modified psyllium husk in the cookies and study its impact on the physical properties and colour tonality of cookies sample. The native and modified psyllium husks were mixed with refined wheat flour (maida) at the substitution levels of 0, 6, 9 and 12 per cent (w/w) for preparation of psyllium husk incorporated cookies. Results regarding physical properties revealed that maximum weight was recorded in N3 cookie sample (9.84g) followed by control cookie (9.32g) sample and M1 cookie sample (8.82g), while highest value of diameter 4.90 cm, almost at par with control (4.82 cm ) was observed in case of M1 cookie sample. Similarly, minimum value for thickness was recorded as 0.98 cm for M1 sample, whereas M1 & M2 cookies sample recorded maximum values of 5.00 & 4.65 respectively for spread ratio more than control cookie sample (4.63).Top grain development was found increased in modified psyllium husk incorporated cookies. The Color tonality observations of cookies found that L* value maximum 68.81 in Control cookie sample followed by sample N1 and M1 cookies sample with value of 66.15 & 66.09 respectively. Further maximum a* value of 8.02 was observed in M1 cookie sample containing 6% modified psyllium husk and maximum b* value noted for control sample was 32.38 followed by M1 cookie sample (29.66).
Pages: 3036-3042 | 482 Views 78 Downloads
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How to cite this article:
Syed KA, Syed HM, Sawate AR, Deshpande HW. Effects of acid modified psyllium husk (Plantago ovata F.) Incorporation on the physical properties and color tonality of cookies. Int J Chem Stud 2018;6(3):3036-3042.
