Quality Assessment of Cookies produced from Wheat Flour, Soybean Protein isolate and Aframomum danielli

Tóm tắt

The study aimed to evaluate cookies' physiochemical properties produced from composite flour of wheat,
soybean protein isolate, and Aframomum danielli. Soybean and Aframomum danielli seeds were processed
into soy protein isolate and flour, respectively, which was used to substitute wheat flour in varying proportions
to give samples W100 (control), W90, W80 and W70 for preparation of cookies. Proximate, mineral
composition and functional properties were carried out on the cookies samples using standard methods. A
nine-point hedonic scale was used to evaluate the organoleptic characteristics of the cookies. The result of the
proximate content shows an increase in moisture, protein, fat and ash. In contrast, the crude fibre and
carbohydrate content decreased with the increase in the level of substitution with soy protein isolate and
Aframomum danielli, and these ranged between 4.02-5.70%; 12.68-21.30%; 17.98-25.69%; 0.40-1.49%;
4.54-1.18% and 60.38- 44.64% respectively. The composite flour's functional properties increased from
18.60- 22.08 g/ml; 15.06 -18.65 g/ml; and 8.40- 12.06 g/ml for water absorption capacity, oil absorption
capacity and swelling capacity, respectively. The mineral content increased in calcium, sodium, potassium and
zinc while the magnesium content decreased. Cookies produced from 100% wheat flour was most preferred.
However, the overall acceptance among the composite cookies was ranked to sample W70 having 24% soy
protein isolate and 8% Aframomum danielli substitution. This result shows that acceptable and enriched cookies
as snacks can be prepared from composite flour of wheat, soy protein isolate and Aframomum danielli.