Chemical, rheological and nutritional qualities of sugar snap cookies as influenced by the addition of multigrains.

Effect of multi grains powder (MGP) and
additives on the cookies made with wheat flour–green gram
flour (70:30), substituted by 10, 15 and 20 % MGP and its
influence on the physical, sensory and nutritional qualities
of the cookies were studied. The MGP comprised of barley,
oats, flaxseed, soyabean. Ash and protein increased in
blends as MGP percentage increased. The water absorption
increased, extensibility and amylograph peak viscosity
values decreased with the increase in the MGP from 0 to
20 %. The texture profile analysis of cookie doughs
showed that there was a decrease in hardness and springiness
values whereas gumminess values increased with
10–20 % MGP. The spread ratio of cookies decreased from
8.60 to 7.30 for cookies with 0–20 % MGP. The breaking
strength values varied between 2700 and 3900 g from 0 to
20 % MGP and cookies with 20 % MGP had large islands,
gritty mouth feel and hard texture as shown by highest
breaking strength values and lowest overall quality score
making it unacceptable. MGP at 15 % level was considered
optimum in cookies. Emulsifier lecithin produced maximum
improvement in cookies with 15 % MGP and the
cookies had improved spread ratio, medium sized islands
and a crisp texture and highest overall quality score. The
protein digestibility was 65 and 60 % for control and
cookies with 15 % MGP ? lecithin. The cookies with
15 % MGP ? lecithin had an increased protein and dietary
fibre content of 13.5 and 9 % as against the control value of
10 and 5 % respectively.