Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 1, Volume 1, Issue 1, January 2013, Page 1-12 PDF (1.5 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2013.6670 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Abdel-Samie S. | ||||
| Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, El-Arish, North Sinai, Egypt. | ||||
| Abstract | ||||
| Effects of wheat flour substitution using buckwheat flour of levels vary from 0 to 100% (in the purpose of antioxidant enrichment and to create a new developed product with a different nutritional and aromatic profile) on dough physical properties and dynamic rheology, cookie physical properties, nutritional value and aromatic compounds profile were studied. Dough with the buckwheat incorporated flour showed lower hardness and higher stickiness. Dynamic rheology properties of buckwheat substituted cookie dough, determined as a profile of G’, G’’ and δ were different compared to those of control samples. Moisture contents and water activity of buckwheat cookie samples were higher compared to control cookies. Spread ratios of control cookies were lower (4.63), than that of the buckwheat cookie samples,60% substitution level showed the highest value (5.4),and control samples still lower than that of the 100% buckwheat cookie sample (5.1). Buckwheat cookies were darker than wheat cookies. Antioxidant properties of buckwheat cookies when measured by both TPC and DPPH were higher than antioxidant properties of wheat cookies. Buckwheat cookies had a different aromatic compounds profile with a good overall acceptability. | ||||
| Keywords | ||||
| Wheat Substitution; Cookies; Anti-oxidant; Aromatic profile; Dynamic Rheology and Buckwheat | ||||
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