Influence of sucrose and barley flour on some physical, texture and sensory characteristics of cookies

Abstract

The aim of the present paper is to establish the influence of sucrose on the basic properties of the cookies – losses during baking, thickness, volume, specific volume, colour, as well as on their texture and sensory characteristics.A total of six kinds of cookies were prepared from wheat four, barley flour and mixture of them in ratio 50:50, in two groups according to the sweetener used – with and without sucrose. The results obtained indicated that sucrose and the barley flour exert certain effect on the basic physical properties of the cookies, as well as on their texture and sensory characteristics.When sucrose is used for preparation of cookies, beside that it imparts sweet taste, the baking losses decreases (13.64 %), thicker cookies are produced (15.95 mm), diameter (68.90 mm), expansion factor (44.43), volume (40 cm3) and specific volume (1.65 cm3/g) compared to the cookies prepared without sucrose. The sucrose containing cookies are harder, darker and have more intense red and yellow colour. It was found from the sensory analysis carried out that these cookies are preferred by the consumers.The addition of barley flour to the cookies composition results in higher loss during the baking but the cookies obtained have bigger diameter compared to these which do not contain barley flour. The cookies prepared from mixture of wheat and barley flour in ratio had the best sensory properties.