Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes

Amin T., . and Bashir A., . and Dar B. N., . and Naik H. R., . Development of high protein and sugar-free cookies fortified with pea (Pisum sativum L.) flour soya bean (Glycine max L.) flour and oat (Avena sativa L.) flakes. pp. 72-76. ISSN 2231-7546

High protein and sugar-free cookies fortified with different levels of pea flour soya bean flour and oat flakes were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition storage stability tests microbiological analysis and sensory evaluation was carried out. The results of the proximate analysis showed that the moisture ash crude fat protein and total dietary fiber of fortified samples were higher than the control. The carbohydrate content of the fortified products was found to be lower than the control. However the energy value of the fortified cookies was found to be higher than the control. It was therefore contended from the results that the cookies were sugar-free and protein rich. The cookies were stable both in terms of peroxide and acid values during two months of storage period as both the values were within the permissible limits prescribed by Bureau of Indian Standards (BIS). Microbial analysis of the cookies showed that there was not any microbial growth indicating the products are safe. Sensory evaluation of cookies showed that with regard to color taste flavor and texture cookies with 5 to 10 pea flour and soya bean flour scored highest.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(12).p...

Abstract

High protein and sugar-free cookies fortified with different levels of pea flour soya bean flour and oat flakes were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition storage stability tests microbiological analysis and sensory evaluation was carried out. The results of the proximate analysis showed that the moisture ash crude fat protein and total dietary fiber of fortified samples were higher than the control. The carbohydrate content of the fortified products was found to be lower than the control. However the energy value of the fortified cookies was found to be higher than the control. It was therefore contended from the results that the cookies were sugar-free and protein rich. The cookies were stable both in terms of peroxide and acid values during two months of storage period as both the values were within the permissible limits prescribed by Bureau of Indian Standards (BIS). Microbial analysis of the cookies showed that there was not any microbial growth indicating the products are safe. Sensory evaluation of cookies showed that with regard to color taste flavor and texture cookies with 5 to 10 pea flour and soya bean flour scored highest.

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Item Type:	Article
AGROVOC Term:	Pisum sativum
AGROVOC Term:	Glycine max
AGROVOC Term:	Avena sativa
AGROVOC Term:	Bakery products
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Crude fat
AGROVOC Term:	Texture
AGROVOC Term:	Carbohydrate content
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22439

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