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Journal of Food Science
Volume 56, Issue 6 , Pages1699 - 1701
1991 by the Institute of Food Technologists

Sensory and Nutritional Properties of Cookies Based on Wheat-Rice-Soybean Flours Baked in a Microwave Oven

A. GONZALEZ-GALAN ¹ , S.H. WANG ¹ , V.C. SGARBIERI ² , M.A.C. MORAES ¹

¹ Authors Gonzalez-Galán and Wang are with Depto. de Ciência dos Alimentos, Escola Superior de Agricultura, ESAL-37200 Lavras, M.G., Brasil. ² Authors Sgarbieri and Moraes are with Dept. de Nutrição, FEA, UNICAMP, 13.081 Campinas, SP, Brasil.

The authors gratefully acknowledge the financial support from CNP.

KEYWORDS

cookies • nutrients • sensory evaluation • wheat flour • rice flour • defatted soy flour

ABSTRACT

Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer-type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.

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Ms received 9/20/90; revised 6/03/91; accepted 6/29/91.

DIGITAL OBJECT IDENTIFIER (DOI)

10.1111/j.1365-2621.1991.tb08674.x About DOI