Physicochemical and organoleptic properties of cookies incorporated with legume flour


Citation

Noor Aziah A. A., . and Mohamad Noor A. Y., . and Ho L.-H., . Physicochemical and organoleptic properties of cookies incorporated with legume flour. pp. 1539-1543. ISSN 2231-7546

Abstract

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100 wheat flour) (b) Mung bean (50 wheat flour 35 mung bean flour 15 corn flour) and (c) Chickpea (50 wheat flour 35 chickpea flour 15 corn flour). The physicochemical and organoleptic attributes of the three types of cookie were evaluated. Results showed significant different (p0.05) in terms of ash protein crude fibre and total carbohydrate among cookies. Chickpea cookies was significantly (p0.05) highest in protein and resistant starch content among the three types of cookies. The mung bean cookies was significantly (p0.05) highest in weight diameter height and spread ratio. Textural measurement showed chickpeas cookies was significantly highest (p0.05) in hardness crispiness elasticity gumminess and chewiness than the other two types of samples evaluated. For sensory evaluation chickpeas cookies showed significant high difference in flavor crispiness and aftertaste attributes but insignificant (p0.05) different between mungbean cookies in term of overall acceptability. Chickpea cookies had the best flavour crispiness and acceptability .


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Abstract

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100 wheat flour) (b) Mung bean (50 wheat flour 35 mung bean flour 15 corn flour) and (c) Chickpea (50 wheat flour 35 chickpea flour 15 corn flour). The physicochemical and organoleptic attributes of the three types of cookie were evaluated. Results showed significant different (p0.05) in terms of ash protein crude fibre and total carbohydrate among cookies. Chickpea cookies was significantly (p0.05) highest in protein and resistant starch content among the three types of cookies. The mung bean cookies was significantly (p0.05) highest in weight diameter height and spread ratio. Textural measurement showed chickpeas cookies was significantly highest (p0.05) in hardness crispiness elasticity gumminess and chewiness than the other two types of samples evaluated. For sensory evaluation chickpeas cookies showed significant high difference in flavor crispiness and aftertaste attributes but insignificant (p0.05) different between mungbean cookies in term of overall acceptability. Chickpea cookies had the best flavour crispiness and acceptability .

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Wheat flour
AGROVOC Term: Flours
AGROVOC Term: Mung beans
AGROVOC Term: Chick peas
AGROVOC Term: Physicochemical properties
AGROVOC Term: Organoleptic properties
AGROVOC Term: Snack foods
AGROVOC Term: Working time
AGROVOC Term: Food industry
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22049

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