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UTILIZATION OF OKRA SEEDS IN BISCUIT PRODUCTION
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Abstract: Free gluten, corn biscuits were prepared from corn flour and partially substituted by different levels (6, 12, 18, and 24 %) of Flour of okra seed roasted at 140°C for 20 min. The proximate composition, protein ash, fiber, ether extract, total phenolic, total flavonoids, physical properties and organoleptic attributes of the produced free gluten biscuits were evaluated. The levels of protein, ash, crude fiber, ether extract and antioxidants (%) were increased with substantial, the highest content of protein, ash, crude fiber and ether extract were 10.73,1.54, 2.35 and 20.56 %, respectively with substantial 24% okra seed flour. Corn flour biscuits formulated by different levels of okra seed flour showed decrease in quality appearance, but quality taste increase, but generally gluten free corn biscuits were at 6, 12 and 18% replacement level of roasted okra seed flour were acceptable, The highest overall acceptability was recorded for the corn biscuits substituted with 6 % okra seed flour.
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| Publication year |
2017
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| Pages |
111-125
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| Organization Name |
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| serial title |
Egypt. J. of Appl. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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