Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains

Abstract

Effect of multi grains powder (MGP) and additives on the cookies made with wheat flour–green gram flour (70:30), substituted by 10, 15 and 20 % MGP and its influence on the physical, sensory and nutritional qualities of the cookies were studied. The MGP comprised of barley, oats, flaxseed, soyabean. Ash and protein increased in blends as MGP percentage increased. The water absorption increased, extensibility and amylograph peak viscosity values decreased with the increase in the MGP from 0 to 20 %. The texture profile analysis of cookie doughs showed that there was a decrease in hardness and springiness values whereas gumminess values increased with 10–20 % MGP. The spread ratio of cookies decreased from 8.60 to 7.30 for cookies with 0–20 % MGP. The breaking strength values varied between 2700 and 3900 g from 0 to 20 % MGP and cookies with 20 % MGP had large islands, gritty mouth feel and hard texture as shown by highest breaking strength values and lowest overall quality score making it unacceptable. MGP at 15 % level was considered optimum in cookies. Emulsifier lecithin produced maximum improvement in cookies with 15 % MGP and the cookies had improved spread ratio, medium sized islands and a crisp texture and highest overall quality score. The protein digestibility was 65 and 60 % for control and cookies with 15 % MGP + lecithin. The cookies with 15 % MGP + lecithin had an increased protein and dietary fibre content of 13.5 and 9 % as against the control value of 10 and 5 % respectively.