Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours
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ORIGINAL ARTICLE
Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours Abiyot Negu1 • Adamu Zegeye2 • Tessema Astatkie3
Revised: 14 March 2020 / Accepted: 1 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Cookies are one of the best-known quick snack products. However, the main ingredients used in many countries are wheat and a few cereal seeds. This study was conducted to evaluate the nutritional (chemical composition, physical properties, mineral, and phytochemical) and sensory attributes of cookies produced from wheat alone, and three blends of wheat, fenugreek and oat generated after running a D-optimal design mixture experiment (85:5:10%, 70:10:20%, and 55:15:30%), and when baked at three different temperatures (150, 175, and 200 °C). The results indicated that the cookies made from wheat flour supplemented with fenugreek and oat flours had significantly higher protein, fat, crude fiber and energy contents, but lower carbohydrate content. The anti-nutrient contents (phytic acid and condensed tannin) of fenugreek and oat supplemented cookies increased moderately. The mineral content (Ca, Mg, Fe and Zn) of cookies enriched with fenugreek and oat was also improved. The effect of baking temperature on the different response variables varied, and all in all, 175 °C was an acceptable compromise. The study showed that cookies made from 70% wheat, 10% fenugreek, and 20% oat and baked at 175 °C have the best nutritional content and acceptable sensory attributes.
& Tessema Astatkie [email protected] 1
College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
2
School of Chemical and Bio Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
3
Faculty of Agriculture, Dalhousie University, PO Box 550, Truro, NS B2N 5E3, Canada
Keywords Phytochemicals Baking temperature Composite flour Chemical composition Sensory evaluation
Introduction Food legumes play a very important role in fulfilling the nutrition requirements of people in many developing countries. Not only that legumes are the main sources of macro- and micronutrients, they also improve the nutritional and environmental sustainability of food systems worldwide (Chaudhary et al. 2018). Fenugreek seed, an annual legume mainly used as a spice crop, has enjoyably bitter taste and is a good source of many nutrients (Krishnaswamy 2008). Fenugreek is a good source of protein, is rich in Mg, Ca, Fe, Zn, Mn, Co, Ba, Cu and Br, and can be used as a source of natural antioxidants in food systems (Paja˛k et al. 2019). Among the common cereal grains, oats have high lipid and protein content. The linoleic and oleic acids account for 45.0% and 30.4% of the total lipid in unprocessed oats (Molteberg et al. 1995). Oats have high b-glucan that has anti atherogenic properties (Delaney et al. 2003) that enhance immune response to infection (Ramakers et al. 2006), decrease peak insulin and glucose concentrations (Behall et al. 2006),
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