Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

Adriana Păucean, Simona Man, Sevastița Muste, Anamaria Pop

Abstract


Whole grain cereal products are important components of the daily diet worldwide. A high consumption of these products is associated with a decreased risk of diabetes, myocardial infarctions, and certain cancers. This study aimed to asses the effect of the whole multigrain flour (wheat, rye, barley and oats) incorporation at different levels (8%, 10%) on the quality characteristics of cookies. Moisture, ash, fat, protein, reducing carbohydrates, alkalinity, water absorption and impregnation index of blends and cookies were determined. The sensory profile was obtained by a 9 points hedonic test. Incorporation of multigrain flour in cookies could be a powerful tool to obtain food with enhanced nutritional characteristics.Whole grain cereal products are important components of the daily diet worldwide. A high consumption of these products is associated with a decreased risk of diabetes, myocardial infarctions, and certain cancers. This study aimed to asses the effect of the whole multigrain flour (wheat, rye, barley and oats) incorporation at different levels (8%, 10%) on the quality characteristics of cookies. Moisture, ash, fat, protein, reducing carbohydrates, alkalinity, water absorption and impregnation index of blends and cookies were determined. The sensory profile was obtained by a 9 points hedonic test. Incorporation of multigrain flour in cookies could be a powerful tool to obtain food with enhanced nutritional characteristics.

Keywords


multigrain, cookies, quality characteristics

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11637

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