Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
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Date
2004-04
Authors
Adros Yahya, Mohammad Noor
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Abstract
Sago flour at 40% level was used as fat replacer in cookies together with wheat flour
substituted at 35% with chickpea and mungbean. The purpose of using sago flour was to
develop reduced fat cookies with increasing protein and fibre. The effects of adding
40% sago flour to each type of35% chickpea and mungbean flourwere evaluated for the
physical, chemical, sensory and shelf-life properties of cookies. All cookies with fat
replacers MBF (Mungbean cookies with fat replacers), CPF (Chickpea cookies with fat
replacers) and CF(control cookies with fat replacer) were shown to have significantly
higher (p<0.05) moisture content 'than cookies without fat replacer MB (mungbean
cookies without fat replacer), CP (chickpea cookies without fat replacer) and C (control
cookies without fat replacer). However, the fat content was significantly (p<0.05)
reduced (30-32%) for cookies with fat replacer (MBF, CPF and CF) compared to
cookies without fat replacer. Protein content of cookies containing mungbean flour and
mungbean flour without fat replacer(MB and MBF) had significantly higher (p<0.05)
amount of protein (7.04% and 7.17%). The ash content of cookies with mungbean flour
(MB and MBF) were significantly higher (p<0.05) from the other treatments For crude
fibre content, result showed that the control cookies (C and CF) were significantly
higher (p<0.05) from other cookies. Dietary fibre content of chickpea cookies (CPF and
CP) was significantly higher (p<0.05) (5.38% and 5.03%) as compared to other cookies.
Level of trypsin inhibitor activity for cookies containing chickpea (CP and CPF) were
significantly higher (p<0.05) (3.76% and 3.26%) as compared to other cookies but the
protein digestibility value of chickpea cookies was significantly lower (p<0.05) (70.76%
and 70.16%). In amino acid analysis, it was observed that cookies utilizing legume flour
had significantly higher level of lysine but lower in methionine and cysteine CP cookies
were observed to have the largest diameter and spread ratio (p<0.05) compared to other
types of cookies. Addition of fat replacer was noted to decrease the diameter and spread
ratio of cookies significantly (p<0.05). Textural analysis showed that cookies with fat
replacer (MBF, CPF and CF) were significantly (p<0.05) harder in texture but less
crispy as compared to cookies without fat replacer (MB, CP and C). In terms of colour,
all cookies with fat replacer were observed to have significantly higher (p>0.05) L value
compared with cookies without fat replacer indicating a lighter surface colour. Overall
acceptability of sensory evaluation showed that CP cookie was the most acceptable
among other cookies. Accelerated shelf-life studies showed that control cookies (C and
CF), was found to have the longest shelf-life (280 days) as compared with the other
types of cookies. Studies on moisture vapour transfer indicated that cookies with fat
replacer had a lower shelf-life as compared to those without fat replacer.
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Keywords
Physico-Chemical , Sago Flour