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Sensory and Nutritional Properties of Cookies Based on Wheat‐Rice‐Soybean Flours Baked in a Microwave Oven
Author(s) -
GONZALEZGALAN A.,
WANG S.H.,
SGARBIERI V.C.,
MORAES M.A.C.
Publication year - 1991
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.1365-2621.1991.tb08674.x
Subject(s) - food science , flavor , rice flour , wheat flour , biological value , microwave oven , mathematics , chemistry , broken rice , protein digestibility , net protein utilization , microwave , protein efficiency ratio , biology , body weight , raw material , weight gain , organic chemistry , physics , quantum mechanics , bran , endocrinology
Three formulas of cookies prepared from 50:45:5 (I), 50:40:10 (II) and 50:35:15% (III) wheat flour, broken rice flour, and defatted soy flour, respectively, baked in a microwave oven (2450 MHz) for 240 sec, were rated as the best of six formulas for flavor and texture by a trained panel. Cookies of formulas I and II were preferred over formula III by a consumer‐type panel. Cookies of all three formulas showed no significant differences in nitrogen balance, apparent biological protein value and apparent net protein utilization. Apparent protein digestibility and protein efficiency ratio were significantly higher in formulas II and III than in formula I.