Functional properties and performance of soybean and maize flour blends in cookies

Abstract

Chemical and selected functional properties of soybean flour (SF), maize flour (MF) and their blends were determined. Cookies were prepared from the SF/MF blends and evaluated for their nutrient contents, and physical and sensory properties. The SF had higher protein, fat, crude fiber and ash contents than MF. The level of these nutrients increased with increase in SF in the blends. The SF/MF blends possessed good water and oil absorption capacities, foaming capacity and foam stability in relation to MF. The emulsion activity of the blends was dependent on SF, increasing with increase in SF in the blends. The flour blends showed increase in bulk density with increased level of MF. The protein contents of the composite flour cookies increased from 10.2% in the 100% maize cookie to 28.3% for the 60% soybean substitution. The width, thickness and spread ratio did not differ significantly ( 0.05) in color, flavor and taste but differed significantly (p < 0.05) in texture and overall acceptability. Above 60% soybean substitution levels, the sensory scores for overall acceptability and all the sensory qualities evaluated except taste decreased steadily. Cookies prepared from the blends of 60% soybean flour and 40% maize flour were the most acceptable.