Sensory and nutritional properties of cookies based on wheat-rice-soybean flours baked in a microwave oven

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 see, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of...

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Bibliographic Details
Published inJournal of food science Vol. 56; no. 6
Main Authors Gonzalez-Galan, A. (Escola Superior de Agricultura, Lauras, Brasil), Wang, S.H, Sgarbieri, V.C, Moraes, M.A.C
Format Journal Article
LanguageEnglish
Published 01.11.1991
Subjects
BISCUIT
CALIDAD PROTEICA
COCINADO POR MICROONDAS
CUISSON MICROONDES
DIGESTIBILIDAD
DIGESTIBILITE
FARINE DE BLE
FARINE DE RIZ
FARINE DE SOJA
GALLETAS
HARINA DE ARROZ
HARINA DE SOJA
HARINA DE TRIGO
METABOLISME DE L'AZOTE
METABOLISMO DEL NITROGENO
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
PROTEINAS
PROTEINE
QUALITE PROTEIQUE
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary: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 see, 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
Bibliography:Q04
Q02
9180722
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb08674.x