Development and evaluation of biscuits/cookies from special wholegrain cereal and legume flours

Abstract

The aim of this study was to analyse and compare selected physicochemical properties of special flours from cereal, pseudocereal and legume, formulate recipe and chemically and sensorial evaluated baked biscuits based on special wholegrain cereal and legume flours. Biscuit (white) wheat flour was used for the blank sample in the ratio of 100:0. Buckwheat flour, wholegrain wheat flour, and wholegrain rye flour were mixed with biscuit wheat flour in ratios of 100:0, 50:50, 75:25, and 25:75. Biscuit wheat flour was mixed with chickpea flour in ratios of 100:0, 95:5, 90:10 and 85:15 and buckwheat and chickpea flours in a ratio of 95:5, 90:10 and 85:15. From the sensory point of view, the biscuits with biscuit wheat flour and wholegrain wheat flour in a ratio of 50:50, and buckwheat flour and chickpea flour (90:10) in their composition, were the most satisfying. Nutritionally, biscuits with buckwheat flour and chickpea flour in a ratio of 90:10 are a viable choice for people with gluten-sensitive or celiac disease. Biscuits with biscuit wheat flour and wholegrain rye flour in a ratio of 25:75, biscuits with only wholegrain rye flour or with only wholegrain wheat flour in their composition are also a desirable choice for consumers who desires products with high content of fibre.

Date of Award	22 Jul 2022
Original language	English
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Marcela Sluková (Supervisor)