Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 8, Volume 60, Issue 1, March 2022, Page 85-94 PDF (413.68 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2022.227250 | ||||
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| Abstract | ||||
| This study aimed to prepare a product that is beloved for children (cookies) and is supported by certain nutrients (oats - chickpeas- lupin) which leads to raising the nutritional value of prepared cookies that provide children with their daily needs of different nutrients. Cookies are a light food that is beloved and attractive to children, which is characterized by fast eating, preparation and also characterized by the length of storage period and easy to strengthen with additions that increase its nutritional value. Raw materials for the manufacture of cookies such as wheat flour are equipped to extract 72%, oatmeal, chickpea flour and thermos flour. Chemical analysis of raw materials has been carried out and some mineral elements have been estimated. Then several transactions of cookies were prepared and manufactured - the first transaction using flour (control), the second treatment 50 wheat flour + 50 oatmeal flour, the third treatment 50 wheat flour + 25% oatmeal + 25% chickpeas flour, The fourth treatment is 50 wheat flour + 25% oatmeal + 25% thermos flour, 50 wheat flour + 20% oatmeal + 15% hummus flour + 15% thermos flour. The baking was made for manufactured cookies and after cooling they were wrapped and stored at room temperature for two months. During storage, chemical analysis was performed, estimating some physical properties and sensory evaluation during storage zero, one and two months from the beginning of storage. One of the results obtained found that there was a moral deficiency between transactions compared to the control treatment. There was no moral difference between Transaction 2 and Transaction 3. There was also no moral difference between Transaction 4 and Transaction 5. The obtained results in cookies prepared show that the crude protein ranged from 21.58 to 14.13%, ether extract ranged from 19.41to 21.68% and available carbohydrate content ranged from 50.89 to 65.37%. | ||||
| Keywords | ||||
| Cookies; Wheat flour; Chickpea; Lupin; Baby foods | ||||
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