The Physicochemical and nutritional properties of cookie products using buckwheat and quinoa flours
Keywords:
Cookies, physicochemical propertie, Textural property, nutritional propertiesAbstract
* ผู้ประสานงาน (Corresponding Author)
e-mail: [email protected]
* ผู้ประสานงาน (Corresponding Author)
e-mail: [email protected]
Most cookie products use wheat flour, which contains the protein gluten, causing allergic reactions in some people. Therefore, the purpose of this research was to study the physicochemical and nutritional properties of cookie products using buckwheat and quinoa flours. The cookie products consisted of a control formula with wheat flour and four developed formulas with the ratios of buckwheat and quinoa flours as follows: 25:75, 50:50, 75:25, 100:0. The physicochemical test of all 4 developed formulas showed the water activity (0.07±0.02 – 0.21±0.01) and moisture (0.85±0.12 – 2.80±0.20%) contents lower than the control formula (0.28±0.01 and 3.44±0.15, respectively). The color of all cookie products was found that the brightness (L*) was between 70.71±0.39 - 46.21±0.01. The mixing of red and yellow colors was contained in the products. The color intensities of the developed formulas were higher than the control formula. From the texture test, the result showed that the developed formulas (1080.33±90.85 - 1533.00±131.88 g) were significantly softer than the control formula (6987.33±982.10 g). The nutritional property presented that all developed formulas had lower energy than the control formula. In addition, all developed formulas established higher in dietary fiber, vitamin A and potassium than the control formula. The results indicated that cookie formulas developed from buckwheat flour and quinoa flour had better physicochemical, texture and nutritional properties than control cookie formulation made from wheat flour.
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