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

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:03Z
Fecha de publicación2017-01-01
ResumenNowadays, 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.es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/3916
Idiomaeses_ES
EditorialARCHIVOS LATINOAMERICANOS NUTRICIONes_ES
RelaciónArchivos Latinoamericanos de Nutriciones_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteArchivos Latinoamericanos de Nutricion
Palabra claveCookieses_ES
Palabra clavecomposite floures_ES
Palabra clavewheates_ES
Palabra clavesorghumes_ES
Palabra clavebeanes_ES
TítuloNutritional, texture and sensory profile of cookies from wheat, sorghum and beanes_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorSoler Martinez, Norma
AutorCastillo Ruiz, Octelina
AutorRodriguez Castillejos, Guadalupe
AutorPerales-Torres, Adriana
AutorGonzalez Perez, Ana Luisa
AutorSoler Martinez, Normaes_ES
AutorCastillo Ruiz, Octelinaes_ES
AutorRodriguez Castillejos, Guadalupees_ES
AutorPerales-Torres, Adrianaes_ES
AutorGonzalez Perez, Ana Luisaes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
Rango de páginas227-234es_ES
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen67es_ES

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