Effects of Soy and Water Chestnut Flour on the Quality of Cookies

¹Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida-201 312, Uttar Pradesh, India.

ABSTRACT

Background: Protein deficiency and micronutrient deficiencies lead to growth problems, mental and physical development. To tackle these deficiencies issue, fortification is the best tool which improves public health and best suited for present lifestyle. So, aim of this research paper is to develop soy and water chestnut flour fortified cookies and to examined influence of soy and water chestnut flour on physical, chemical and sensory properties of cookies.
Methods: To develop cookies with improved nutrition, flat cookies were prepared using soy and water chestnut flour blends replacing wheat flour at different proportions i.e. 20%, 25%, 30%, 35% and 40%. Physical, chemical and sensory evaluation was done to analyze the acceptability of cookies. Cookies were prepared with these blends and analyzed for physical properties such as diameter, thickness and spread ratio. To study the nutritional improvement in fortified cookies, chemical analysis was performed for protein content, fat content, ash and moisture values. Furthermore, sensory evaluation was done for crispiness, taste, colour and overall acceptability.
Result: In this research work, it was found that increasing percentage of soy and water chestnut blends in wheat flour, improved the nutritional quality. Cookies baked with soy and water chestnut flour blends were higher in protein and micro nutrients. Cookies prepared with 30% blend of soy and water chestnut flour were observed the most acceptable with improved nutritional quality and better taste.

KEYWORDS

REFERENCES

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Effects of Soy and Water Chestnut Flour on the Quality of Cookies

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