Nutritional and sensory properties of cookies based on corn and soybean, cooked in a microwave oven

Abstract

With the purpose of evaluating the nutritional value and describing sensory attributes of cookies, three formulas of cookies were prepared using mixtures of 85:5:10 (formula I), 80:10:10 (formula II) and 75:15:10% (formula III) of degermed corn flour, defatted soy flour (DSF) and corn starch, respectively, cooked in a microwave oven. Nutritional evaluation of these cookies revealed that increasing DSF proportion increased nitrogen balance, apparent protein digestibility, apparent biological value and apparent net protein utilization (NPUa). The higher protein efficiency ratio (PERop) were found in cookies II and III. Sensory evaluation (Quantitative Descriptive Analysis and preference test) indicated that cookie III presented a slight soybean favor and cookie I showed the lowest values of hardness, chewiness and mouthcoating, being the most preferred one by the panelists. Cookies did not show significant differences regarding brittleness and adhesiveness. The cookie III, in spite of his soybean flavor, should be recommended, when protein quality is an important consideration, as for children nutrition.