Effects of triticale flour on the quality of honey cookies

Abstract

Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies.
 The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids.
 All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. 
 Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.