Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour

Document Type : Original Article

Author

Department of Food and Dairy Sciences and Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, El-Arish, North Sinai, Egypt.

Abstract

Effects of wheat flour substitution using buckwheat flour of levels vary from 0 to 100% (in the purpose of
antioxidant enrichment and to create a new developed product with a different nutritional and aromatic profile) on
dough physical properties and dynamic rheology, cookie physical properties, nutritional value and aromatic compounds
profile were studied. Dough with the buckwheat incorporated flour showed lower hardness and higher stickiness.
Dynamic rheology properties of buckwheat substituted cookie dough, determined as a profile of G’, G’’ and δ were
different compared to those of control samples. Moisture contents and water activity of buckwheat cookie samples were
higher compared to control cookies. Spread ratios of control cookies were lower (4.63), than that of the buckwheat
cookie samples,60% substitution level showed the highest value (5.4),and control samples still lower than that of the
100% buckwheat cookie sample (5.1). Buckwheat cookies were darker than wheat cookies. Antioxidant properties of
buckwheat cookies when measured by both TPC and DPPH were higher than antioxidant properties of wheat cookies.
Buckwheat cookies had a different aromatic compounds profile with a good overall acceptability.

Keywords

Suez Canal University Journal of Food Sciences
Volume 1, Issue 1
January 2013
Pages 1-12

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