Nutritional, texture and sensory prole 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 our, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat our cookies substituted to 10%, 30% and a 100% of sorghum and bean our. Three formulations were prepared for the making of the cookies at 10%, 30% and a 100% of sorghum and bean our 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 our 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.