Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder

Abstract

AbstractBackground and ObjectivesIncorporating non‐wheat flour into baked goods allows utilization of locally sourced indigenous food; however, non‐wheat flour may change the final product. The objective of this study was to determine the effects of composite flour containing wheat with partial blends of Brosimum alicastrum seed powder on the quality of sugar snap cookies.FindingsIncreasing the level of B. alicastrum seed powder in cookies from 0% (controls) to 25% or 50% caused cookie pH, width, spread factor, hardness, and toughness to decrease. Moisture (6.44−6.74 g/100 g) was higher for the 50% replacement cookies compared to controls (≤5.94 g/100 g). Dough weight, cookie weight, and brittleness were similar for 25% and 50% replacements. Hardness (force to fracture) was greatest for control cookies (4.84−5.13 kg) compared to other combinations, except for 25% roasted or unroasted Nicaraguan seed powder cookies (4.53−4.54 kg).ConclusionSupplementing wheat flour with B. alicastrum seed powders produced quality cookies that were slightly smaller in width with a softer texture (lower hardness and toughness) than control cookies.Significance and NoveltyB. alicastrum seed powder is a suitable partial replacement for wheat flour in sugar snap cookies. However, at the 50% replacement level, cookies do not exhibit the traditional “snap.”