Development of soymeal fortified cookies to combat malnutrition

• Main Authors: Gargi Ghoshal, Prerna Kaushik
• Format: Article
• Language: English
• Published: Wiley 2020-09-01
• Series: Legume Science
• Subjects: cookies; fortification; isoflavon; sensory characteristics; soy flour
• Online Access: https://doi.org/10.1002/leg3.43

Abstract The defatted soy flour contains a lot of essential amino acids and proteins of high biological value and, therefore, it is suitable for the development of protein rich food products. The aim of the study was to develop protein‐rich soymeal fortified cookies using different combination of wheat flour (WF) and soymeal flour (SMF) and characterize. The blends (WF/SMF) were selected in the ratio of 100:0 (S0), 85:15 (S15), 80:20 (S20), and 75:25 (S25) to improve the nutrient content of the cookies. The physicochemical, functional, sensory and nutritive properties, total phenolic contents, and antioxidant properties of those flour blends and developed cookies were assessed. The fortified cookies had higher total soluble phenolic contents and antioxidant capacities in terms of total gallic acid and oxygen scavenging potential. Furthermore, a strong correlation was observed between the total soluble phenolic contents and the antioxidant capacities based on the DPPH (r = 0.945 and 0.912) and ABTS (r = 0.921 and 0.941), respectively, for the fortified flour and the formulated cookies. The calcium and iron contents in the fortified cookies were higher than the control cookies. The formulation containing 20% of soy flour exhibited the best organoleptic characteristics with improved nutritional and antioxidant properties and shelf life.