EFFECT OF SUGAR, FAT AND EMULSIFIERS ON COOKIES PREPARED FROM BLENDS OF WHEAT AND BLACKGRAM (PHASEOLUS MUNGO) FLOURS

摘要

Cookies were prepared from wheat flour substituted with 15% untreated, 20% roasted and 20% germinated blackgram flour (BGF) separately. The physical and sensory evaluation results suggested an optimum level of 66% sugar, 28.5% fat and 0.5% lecithin for improving the baking properties of cookies, containing three differently processed BCFs. The spread ratio values of cookies increased with increasing addition of sugar and fat and on addition of 0.5% emulsifiers (GMs, lecithin and SSL) separately. The composite flour cookies made from wheat now: substituted with 20% roasted BGF, using optimized formulation had higher spread ratio and total sensory score values than the other two composite flour cookies as well as wheat flour cookies.