Nutritional, texture and sensory profile of cookies from wheat, sorghum and bean

Abstract

Nowadays, cookies are in a real high demand, constituting a substantial sector of the food industry. Considering the importance of a good nutrition and the opportunity to incorporate legumes into baking products as a healthy alternative achieving a better protein balance, it was made a proposal to make cookies based on wheat flour, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat flour cookies substituted to 10\%, 30\% and a 100\% of sorghum and bean flour. Three formulations were prepared for the making of the cookies at 10\%, 30\% and a 100\% of sorghum and bean flour and the control sample at a 100\% of wheat. The proximal evaluation was made to each of the treatments, as well as the sensorial analysis for the evaluation of color attributes, odor, taste and texture through a hedonic scale of 7 points. The partial replacement of wheat by sorghum 10\% - 30\% and 10\% of bean were the most successful formulations with a protein percentage average of 19 to 23\% besides presenting a high score in sensory evaluation. These flour combinations could be used in the food industry for the making of cookies with a well nutritional quality, with physical and sensory - qualities acceptable for the general population.