Cookies Processing From Composite Flours of Cereals with High Nutritional Value

Current science international Pub Date : 2022-01-01 DOI:10.36632/csi/2022.11.1.10

Ashgan M. Ali, H. Shaban

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引用次数: 1

Abstract

New healthy items were attempted by integrating new bioactive substituting various types of flour for wheat flour in bakery particularly cookies. Cookies were created with composite flour barley or oat substituted with various ratios of corn and sorghum in this investigation. To minimize phytate, whole grains were treated with vitamin C and an acetate buffer (pH 4.8). Treatments led to a significant reduction in phytate of loss percentages ranging from 79.77 to 85.34 for vitamin C and 81.04 to 85.59 for acetate buffer. Cookies samples were examined for physicochemical and sensory qualities. Increased corn and sorghum % increased weight, diameter, and spread ratio. Comparison with control, barley cookies had no significant differences in overall acceptability; in contrast, oat cookies had substantial differences. Protein declines as the percentage of corn and sorghum increases. Increased corn and sorghum ratios increased fat, fibre and ash contents. Calorific value of barley and oat biscuits (BC1 and OC1) was the lowest. Increasing proportions of corn and sorghum flour in cookies improved total, soluble, and insoluble dietary fibre. During storage periods (90 days), water activity of barley and oat cookies increased marginally, fracturability increased with barley blends compared to oat blends cookies. Changes in acid and peroxide values of cookies during storage produced slightly variable results, but control had the greatest value. Finally, cookies with high nutritious content and appropriate calories could contribute significantly to nutrient consumption by various customers.

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高营养谷物复合面粉加工饼干

通过整合新的生物活性物质，以各种类型的面粉代替小麦粉，尝试了新的健康食品，特别是饼干。饼干是用复合面粉大麦或燕麦代替不同比例的玉米和高粱在这个调查。为了尽量减少植酸，全谷物用维生素C和醋酸缓冲液(pH值4.8)处理。处理导致植酸损失率显著降低，维生素C损失率为79.77 ~ 85.34，醋酸缓冲液损失率为81.04 ~ 85.59。对饼干样品的物理化学和感官品质进行了检测。增加玉米和高粱%，增加重量、直径和铺展比。与对照组相比，大麦饼干在总体可接受性上没有显著差异;相比之下，燕麦饼干有很大的不同。蛋白质含量随着玉米和高粱比例的增加而下降。玉米和高粱比例的增加增加了脂肪、纤维和灰分含量。大麦和燕麦饼干(BC1和OC1)的发热量最低。增加饼干中玉米和高粱粉的比例可以改善总纤维、可溶性纤维和不可溶性膳食纤维。在贮藏期内(90天)，大麦和燕麦饼干的水分活度略有增加，大麦混合饼干的可破碎性比燕麦混合饼干有所提高。饼干在储存过程中酸和过氧化值的变化产生的结果略有不同，但对照组的值最大。最后，高营养含量和适当热量的饼干可以显著促进不同顾客的营养消耗。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Current science international

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