Fatty acid profile of water chestnut flour and effect on dough rheology & cookies of wheat flour

Publication Date : 16/09/2015

Author(s) :

Walde SG , Jeyarani, T. , Misra A.K..

Volume/Issue :
Volume 1
Issue 9
(09 - 2015)

Abstract :

The proximate physico-chemical composition and fatty acid profile of water chestnut were studied. The content of unsaturated fatty acids like oleic acid and linoleic acid was significant to the extent of 67.5%; whereas the saturated fatty acids were low to the extent of 30.65% comprising of palmitic acid (21.95%), stearic acid (4.87%). The major fatty acids are linoleic, oleic and palmitic; these accounted for more than 85% of the total fatty acid content. The total essential fatty acids were found to the extent of 35%.The effect of water chestnut on wheat flour dough rheology with respect to farinograph and extensograph were evaluated for water absorption, dough stability, dough development time. The cookies were prepared with the blends of wheat flour and water chestnut flour evaluated for their textural and sensory characteristics which were found to be more acceptable in the 20% blend of water chestnut flour to that of wheat flour.

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