
	Asian Journal of Clinical Nutrition
	Year: 2015 \| Volume: 7 \| Issue: 3 \| Page No.: 76-83 DOI: 10.3923/ajcn.2015.76.83

Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies

Asia Bashir, Syed A. Ashraf, Mushtaq Ahmad Khan and Z.R. Azaz Ahmad Azad

Abstract: Bakery products are made from different types of flours and those made by using composite flour have many fold advantages and they are considered as carriers of nutrition. Biscuits and cookies are most popular bakery products because of their convenience, ready to eat nature and long shelf life. In this study, different experiments were conducted to enhance the nutritional value of wheat based cookies. The cookies were prepared by using different concentrations of soybean, pea and wheat flour. Six different combinations of three flours used for making the cookies were, C₁ (95% wheat flour+5% soybean flour), C₂ (95% wheat flour+5% pea flour), C₃ (90% wheat flour+10% soybean flour) C₄ (95% wheat flour+10% pea flour), C₅ (85% wheat flour+15% soybean flour) and C₆ (95% wheat flour+15% pea flour). Among all the six combinations, C₁ showed good acceptance as per 9 point hedonic scale, while as, C₅ had highest protein and total dietary fiber. Additionally, the combinations of pea and wheat flour (C₄ and C₆) showed fewer acceptances as per 9 point hedonic scale. The higher nutritional value of the cookies prepared by combining more than one flour will have a positive health effect. From our results, it can be concluded that incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient

•	Comparative Evaluation of the Nutritional Quality, Functional Properties and Amino Acid Profile of Co-Fermented Maize/Cowpea and Sorghum/Cowpea Ogi as Infant Complementary Food

How to cite this article:

Asia Bashir, Syed A. Ashraf, Mushtaq Ahmad Khan and Z.R. Azaz Ahmad Azad, 2015. Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies. Asian Journal of Clinical Nutrition, 7: 76-83.

DOI: 10.3923/ajcn.2015.76.83

URL: https://scialert.net/abstract/?doi=ajcn.2015.76.83

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Google Scholar
		SCIMAGO

Science Alert