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Effects of Supplementation of Short Bread Cookies with Roasted Whole Navy Bean Flour and High Protein Flour
Author(s) -
DREHER M. L.,
PATEK J. W.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13242.x
Subject(s) - food science , wheat flour , high protein , protein quality , chemistry , mathematics
The quality, nutritional content and sensory acceptability of cookies supplemented with roasted whole navy bean flour and high protein bean flour were examined. The bean cookies tended to have lower spread factors and breaking strengths than the wheat flour control. The bean‐supplemented cookies had higher protein content and quality than the control cookies. The control and 30% high protein flour‐supplemented cookies had 7.04% and 9.42% protein and chemical scores of 27.11 and 66.41, respectively. The sensory scores were inversely related to the level of bean flour used.