Characterization of cookies formulated with rice and black bean extruded flours

摘要

The aim of this work was to formulate cookies using extruded flour from by-products of rice and commonbeans industries, such as broken rice and split old bean grains, in order to make available foods with addednutritional value as other options to consumers. The market of ready to eat and high quality products isincreasing in the world considering the new habits and life style of modern consumers. Different proportionsof rice and black bean (whole – WBF or peeled grain - PBF) pre-gelatinized flours were used to prepare thecookies by partially replacing the corn starch in the original recipe. The samples were characterized forphysicochemical and sensory parameters. The final products showed an interesting nutritional composition.The increase of mixed flour on cookies formulation contributed to an increase of vitamin B content. Therewas no tannin content detected in the final products and the level of phytate was very low with no significantdifference among samples. A significant difference between products was observed for some colourparameters. The sensory analyses showed that consumers “liked lightly” the cookies with 15% and 30% PBFand 15% WBF. Cookies formulated with WBF had lower acceptance by consumers in terms of appearanceand only those with 30% WBF had an intermediate score (“neither like, neither dislike”) for globalacceptability. Regarding texture, when a higher amount of both flour (PBF and WBF) was applied it wasobserved an increase of cookie hardness and fracturability values. In conclusion it is viable to produceacceptable cookies using a rice and black bean extruded flour and then diversify the application of these byproductsgenerated by their processing industries.