Physicochemical and texture properties in cookies is ruled by soy-oats ratio in a nutritional formula

摘要

Cookies were formulated with three levels of soy, oats, and fat sources to measured texture, polyphenols antioxidants, and sensory properties. We studied the effects of various levels of combination of soy flour, soy concentrate, and soy milk with flaked oats. Additionally, the shortening of the formula was exchange by olive oil or salmon oil. The main objective was to measure the proportion, and the effect of oats and soy type in the polyphenols concentration, antioxidant activity, texture, and sensory properties of cookies. The stability of the product was analysed as a function of fat type, and concentration added. Each type and concentration of fat was observed to have a different effect in the quality of cookies. High rate of soy type and oatsin the formula produced a dry, flat, and hard product. The best sensory characteristics were produced with shortening, soy milk, 30% and 40% of flaked oats. The lowest effective moisture diffusion coefficient produced the lowest dehydration, and the bestsensory characteristics in all products. The texture and chewiness were the leading sensory characteristics in the cookies. Soy milk and flaked oats gave an excellent performance in the cookies. Soy and oats combination improved polyphenols content, and antioxidant activity of the cookies.