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Malnutrition is most prevalent in the children particularly in developing countries like Pakistan. Statistics have revealed a horrible picture about children suffering from Protein Energy Malnutrition (PEM) and micronutrient deficiencies. Nonetheless, there is burgeoning demand for nutrient dense foods. In this perspective, nutritional value of the biscuits was enhanced by supplementing wheat flour with lentil and oat flour (5, 10, 15, 20 and 25%). Chemical composition of different flours indicated that oat flour had higher ash and fiber content, whereas highest fat and protein were reckoned in lentil flour. The composite flour (WF: LF: OF; 50: 25: 25) showed highest concentrations of nutrients like ash (3.76%), fat (4.09%), fiber (2.96%) and protein (12.50%). Addition of supplement flour shad significantly affected the dough rheological properties. Nutrient composition of lentil-oat supplemented biscuits evaluated in terms of moisture (3.22-4.30%), ash (0.45-1.71%), fat (19.71-27.40%), fiber (0.20-2.56%) and protein (5.44-8.90%), carbohydrate (56.64-69.80%), iron (3.3-5.90 mg/100g), zinc (0.56-3.59 mg/100g) and energy value (528.26-588.76 Kcal). Spread factor of such biscuits varied between 45.90 and 56.00. The highest acceptability for biscuits was observed when wheat flour was supplemented with lentil and oat flour at 15% level. [ABSTRACT FROM AUTHOR]

In present study, pasting properties of wheat varieties were investigated through rapid viseo analyzer (RVA). Stareh eontent was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indieated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 eP (peak viseosity), 645 to 1002 eP (trough viseosity), 1799 to 2565 eP (final viseosity) 685 to 782 eP (breakdown viseosity) and 1154 to 1563 (setbaek viseosity). Stareh eontent and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their inter-dependenee. Stareh eontent indieated a signifieantly positive assoeiation with trough viseosity (r = 0.926*) and final viseosity (r = 0.917*). Present data show that peak viseosity had significant and positive relationship with setbaek (r = 0.879*) and trough viseosity (r = 0.976**). [ABSTRACT FROM AUTHOR]

In this study, we investigated various physico-chemical properties of wheat and evaluated their correlation with cookie attributes. Results showed that damaged starch in wheat varieties ranged from 6.28 to 10.97%. SDS-sed. and AWRC values were recorded as 18.20-30.50 mL and 43.91-66.85%, respectively. WSRC, SOCSRC, SUCSRC and LASRC values varied over a wide range as 50.83-69.64%, 56.66-82.03%, 75.79-106.97% and 79.43-121.20%, respectively. Physical analyses of cookies made with wheat varieties indicated 25.20-26.60 cm width, 5.80-6.40 cm thickness and 39.38-45.86 spread factor and 2.17-3.91 kg hardness. Important correlations were reported between water absorption and SDS sedimentation (r=0.912*). Likewise, a positive relationship was found between damaged starch and SUCSRC (r=0.985**). Spread factor was found to be negatively correlated to ash (r= -0.977**), protein(r= -0.892*), SOCSRC (r= -0.952*), WSRC (r= -0.892*) and hardness (r= -0.990**).Correlation studies indicated that physico-chemical characteristics of flour are imperative in the evaluation of cookie making quality. [ABSTRACT FROM AUTHOR]