Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

Whole grain cereal products are important components of the daily diet worldwide. A high consumption of these products is associated with a decreased risk of diabetes, myocardial infarctions, and certain cancers. This study aimed to asses the effect of the whole multigrain flour (wheat, rye, barley and oats) incorporation at different levels (8%, 10%) on the quality characteristics of cookies. Moisture, ash, fat, protein, reducing carbohydrates, alkalinity, water absorption and impregnation index of blends and cookies were determined. The sensory profile was obtained by a 9 points hedonic test. Incorporation of multigrain flour in cookies could be a powerful tool to obtain food with enhanced nutritional characteristics.<div id="_mcePaste" class="mcePaste" style="position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;"><span style="font-size: 11.0pt; font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: CS; mso-bidi-language: AR-SA;">Whole grain cereal products are important components of the daily diet worldwide.</span><span style="font-size: 12.0pt; font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-GB; mso-fareast-language: CS; mso-bidi-language: AR-SA;"> </span><span style="font-size: 11.0pt; font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: CS; mso-bidi-language: AR-SA;">A high consumption of these products is associated with a decreased risk of diabetes, myocardial infarctions, and certain cancers. This study aimed to asses the effect of the whole multigrain flour (wheat, rye, barley and oats) incorporation at different levels (8%, 10%) on the quality characteristics of cookies.</span><span style="font-size: 12.0pt; font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-GB; mso-fareast-language: CS; mso-bidi-language: AR-SA;"> </span><span style="font-size: 11.0pt; font-family: &quot;Times New Roman&quot;,&quot;serif&quot;; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: CS; mso-bidi-language: AR-SA;">Moisture, ash, fat, protein, reducing carbohydrates, alkalinity, water absorption and impregnation index of blends and cookies were determined. The sensory profile was obtained by a 9 points hedonic test. Incorporation of multigrain flour in cookies could be a powerful tool to obtain food with enhanced nutritional characteristics.</span></div>

Abstract licence: CC BY-NC-ND

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