Optimizing Cookie Formulation Using a Composite Flour Blend of Soybean, Beetroot, and Wheat: Effects on Physicochemical and Phytonutrient Characteristics

Abstract

This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie preparation. The inclusion of SF and BF had significant effects on the physical, chemical, and phytonutrient attributes of the cookies. Results showed an increase in diameter and height with the addition of beetroot and soy flour. T2 had the highest weight (9.57g), diameter (5.42cm), and spread ratio (6.46) among the blends, while T3 had the highest total color difference. T1 cookies had higher levels of protein, crude fiber, total phenolic content, and total antioxidant activity compared to the control. Statistical analysis indicated that the sensory characteristics of the cookies were not significantly affected by the addition of soy and beetroot flours. This study suggests that composite flour cookies enriched with nutritional and antioxidant properties can be developed by incorporating varying levels of beetroot and soy flour alongside wheat flour.