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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]

Present study investigated the effect of chemically (acid) modified starch on quality attributes of cookies. Cookies were supplemented with chemically modified starch at various levels (5, 10 and 15%) and their physicochemical and sensory properties were evaluated. The results showed that cookies substituted with varying levels of chemically modified starch indicated width (30.8-31.7 cm), thickness (5.2-5.4 cm) and spread factor (57.03-60.96). Color determined in term of L8 , a8 and b8 values were found as 67.44-70.25, 3.47-3.75 and 32.22-32.70, respectively. Chemical composition of cookies indicated moisture (2.10-3.21%), ash (0.40-0.43%), fat (21.10-22.93%), fiber (0.083-0.107%) and protein (5.41-5.69%). Hardness values of fresh cookies ranged between 2.29 and 2.71 kg. Our results showed that substitution of wheat flour with chemically modified starch up to 10% could be an effective approach to improve overall quality of cookies. [ABSTRACT FROM AUTHOR]