Cookies Processing From Composite Flours of Cereals with High Nutritional Value
Keywords:composite flours, healthy Cookies, anti-nutritional, phytic acid, Organoleptic evaluation
New healthy items were attempted by integrating new bioactive substituting various types of flour for wheat flour in bakery particularly cookies. Cookies were created with composite flour barley or oat substituted with various ratios of corn and sorghum in this investigation. To minimize phytate, whole grains were treated with vitamin C and an acetate buffer (pH 4.8). Treatments led to a significant reduction in phytate of loss percentages ranging from 79.77 to 85.34 for vitamin C and 81.04 to 85.59 for acetate buffer. Cookies samples were examined for physicochemical and sensory qualities. Increased corn and sorghum % increased weight, diameter, and spread ratio. Comparison with control, barley cookies had no significant differences in overall acceptability; in contrast, oat cookies had substantial differences. Protein declines as the percentage of corn and sorghum increases. Increased corn and sorghum ratios increased fat, fibre and ash contents. Calorific value of barley and oat biscuits (BC1 and OC1) was the lowest. Increasing proportions of corn and sorghum flour in cookies improved total, soluble, and insoluble dietary fibre. During storage periods (90 days), water activity of barley and oat cookies increased marginally, fracturability increased with barley blends compared to
oat blends cookies. Changes in acid and peroxide values of cookies during storage produced slightly variable results, but control had the greatest value. Finally, cookies with high nutritious content and appropriate calories could contribute significantly to nutrient consumption by various customers.
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