You can manage bookmarks using lists, please log in to your user account for this.
Media type:
E-Book
Title:
Manufacture of a Low-Cost Cookie with High Levels of Soy Flour
:
Evaluation of Physical and Sensory Properties in Order to Develop a Healthy and Nutritious Product for Developing Countries
Description:
Soybean has a great potential to provide good quality proteins and at same time with low prices. This study aimed to evaluate the effect of partial replacement of wheat flour by soy flour in cookies properties. Cookies were evaluated in relation to chemical composition, specific volume, hardness, physical properties, morphology and sensory attributes. Five treatments were performed (control, 10, 30, 50 and 70 g of soy flour/ 100 g of total flour). The higher the soy flour concentration the higher the protein, fat and fibre content, and the darker the cookie surface. Soy flour incorporation significantly reduced specific volume, spread factor, and thickness value. However, cookies baked with 50% of soy flour presented overall acceptability scores of 5.9-6.2. The results highlighted the application of soy flour as a promising ingredient in cookie formulation, opening the possibility to use a cheaper protein source with potential functional properties, especially in developing countries