Physicochemical and organoleptic properties of cookies incorporated with legume flour

International Food Research Journal

Volumn 19, Issue 4, 2012, Pages 1539-1543

  Aziah, A A Noor ^a   Noor, A Y Mohamad ^a   Ho, L H ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Chickpea; Cookies; Legume; Mung bean flour; Resistant starch

Indexed keywords

CICER ARIETINUM; PISUM SATIVUM; TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 84870483871     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Abboud, A. M., Rubenthaler, G. L. and Hoseney, R. C. 1985. Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality. Cereal Chemistry 62(2): 124-129.
2. Akubor, P. 2003. Functional properties and performance of cowpea/ plantain/ wheat flour blends in biscuits. Journal Plant Food Human Nutrition 58: 1-8.
3. Annelisse, A., Susan, E. D., Frank, D. C. and William, E. B. 2011. Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals. International Journal of Food Science and Technology 44: 2159-2165.
4. AOAC 2000. Official Methods of Analysis, 17th Edition. Washington: Association of Official Analytical Chemists.
5. Azizah, A. H. and Zainon, H. 1997. Effect of processing on dietary fibre contents of selected legumes and cereals. Journal Nutrition 3: 131-136.
6. Barron, J. M. and Espinoza, A. 1993. Fortification of maize tortilla with alkali-treated chickpea flour. International Journal of Food Science and Technology 28: 505-511.
7. Del Rosario, R. R. and Flores, D. M. 1981. Functional properties of four types of mung bean flour. Journal Science Food Agriculture 32: 175-180.
8. Doescher, L. C., Hoseney, R. C., Milliken, G. A. and Rubenthaler, G. L. 1987. A mechanism for cookie dough setting. Cereal Chemistry 64: 158-163.
9. Gaines, C. S. 1993. Collaborative studies on baking quality of cookie flour by wire-cut type formulation. Cereals Foods World 38(1): 26-30.
10. Goni, I., Garcia-Diz, L., Manas, E. and Saura-Calixto, F. 1996. Analysis of resistant starch: A methods for foods and food products. Food Chemistry 56(4): 445-449.
11. Gonzalez-Galan, A., Wang, S. H., Sgarbieri, V. C. and Moraes, M. A. C. 1991. Sensory and nutritional properties of cookies based on wheat-rice soybean flours bakes in a microwave oven. Journal Food Science 56(6): 1699-1701.
12. Hooda, S. and Jood, S. 2005. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry 90: 427-35.
13. Hoojjat, P. and Zabik, M. E. 1984. Sugar-snap cookies prepared with wheat navy bean-sesame seed flour blends. Cereal Chemistry 61(1): 41-44.
14. Hoseney, R. C. and Rogers, D. E. 1994. Mechanism of sugar functionality in cookies. In Faridi, H. (Ed.). The Science of Cookie and Cracker Production, p. 203-226. New York: Avi.
15. Hoseney, R. C., Wade, P. and Finley, J. W. 1988. Soft wheat products. In Pomeranz, Y. (Ed.). Wheat Chemistry and Technology, p. 407-456. St Paul MN: American Association of Cereal Chemists.
16. Lee, C. and Beuchat, L. R. 1991. Functional and sensory properties of muffins and cookies containing dried fermented peanut milk. Lebensm. -Wiss.u. Tech 24: 528-534.
17. Leon, A. E., Rubiolo, A. and Anon, M. C. 1996. Use of triticale flours in cookies: Quality factors. Cereal Chemistry 73(6): 779-784.
18. Marlett, J. A. and Longacre, M. J. 1996. Comparison of in vitro and in vivo measures of resistant starch in selected grain products. Cereal Chemistry 73(1): 63-68.
19. McWatters, K. H. 1978. Cookie baking properties of defatted peanut, soybean and field pea flours. Cereal Chemistry 55: 853-863.
20. Mehri, H. and Butler, F. 2009. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. Cereal Science 49: 178-183.
21. Miller, R. A., Hoseney, R. C. and Morris, C. F. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chemistry 74(5): 669-671.
22. Navikul, O. and Appolonia, L. D'. 1978. Comparison of legume and wheat flour carbohydrate. I. Sugar Analysis. Cereal Chemistry 55(6): 913-918.
23. Pratima, A. and Yadave, M. C. 2000. Effect of incorporation of liquid dairy by-product on chemical characteristic of soy fortified biscuits. J Food Science Technology 37(2): 158-61.
24. Rabahah, T. M., Al-Mahasneh, M. A. and Ereifej, K. I. 2006. Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits. Journal Food Science 71: 438-442.
25. Salunkhe, D. K. and Kadam, S. S. 1989. CRC Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology and Utilization vol. I and II. Florida: CRC Press.
26. th revised and completed edition. Stuttgart: Medpharm Scientific Publishing. CRC Press.
27. Vratanina, D. L. and zabik, M. E. 1978. Dietary fibre sources for baked products: Bran in sugar-snap cookies. Journal Food Science 43(5): 1590-1594.
28. Yamazaki, W. T. 1959. The application of heat in the testing of flours for cookie quality. Cereal Chemistry 36: 59-69.
29. Yamazaki, W. T. 1962. Laboratory testing of flours and cookie quality research. Cereal Science Today 7: 104-125.
30. Zoulias, E. I., Piknis, S. and Oreopoulou, V. 2000. Effect of sugar replacement by polyols and Acesulfane-K on properties of low fat cookies. Journal Science Food Agriculture 80(14): 2049-2056.