Abstract
Bakery products are mainly prepared from wheat as its main ingredient. The present study was designed to blend soy flour and maize flour as a source of protein and fibre replacing refined flour to make protein rich cookies. Soyabean is limiting in sulphur amino acid methionine but higher in lysine, isoflavones and protein while maize protein is deficient in lysine and tryptophan and rich in methionine. Thereby blending soy and maize flour nutritional quality can be improved. Cookies were prepared by blending soy flour (SF) with maize flour (MF) from 0 to 100% levels using traditional creamery method. Cookies were evaluated for physico-chemical, functional and sensory quality parameters. Combinations of MF/SF significantly improved (p<0.05) the nutrient contents of the blends when compared to MF alone. The cookie containing maximum level of SF have high content of protein, crude fibre, ash and fat while the cookie containing maximum level of MF have high content of carbohydrate. The cookies with 10% soya flour and 90% maize flour scored maximum for all the sensory quality attributes. The use of soy flour/maize flour blends for cookie preparation is an advantage in a non traditional wheat producing country and in improving nutritional quality too.
Highlights
The demand of bakery products is increasing at the rate of 10.07% per annum
Protein rich cookies can be prepared from composite flours such as wheat flour fortified with soy, cottonseed, peanut or corn germ flours [2]
Grains contain a third type of storage protein called Gluten or “prolamines.” Soy proteins are unique among plant proteins by virtue of their relatively high biological value and presence of essential lysine which is a limiting amino acid in most of the cereals [5,6]
Summary
The demand of bakery products is increasing at the rate of 10.07% per annum. India is a developing country with large segment of population depending on wheat as staple foods and 25% of wheat is used in the preparation of baked foods. Proteins which have adequate nutritional value and form part of the regular diet of the people would be possible candidates for the purpose In this regard, soybean has been used in various foods to mitigate the shortage of protein supplies. Some studies suggest that high levels of phytoestrogens may increase the risk of certain forms of cancer, while other studies contradict this finding and suggest these compounds may decrease the risk of cancer They are the seeds of some leguminous plants which are called wonder food as they are low in fat and absorb the flavor of spices and herbs making them tasty to eat.
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