مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity

نوع مقاله : مروری تحلیلی

نویسندگان
1 Bangladesh Agricultural University
2 Daffodil International University, Bieulia Savar, Dhaka-1216
چکیده
The study aimed to develop protein- and fiber-enriched cookies by partially substituting wheat flour with soy flour and oats. Four formulations (S1–S4) were prepared with varying substitution levels to assess their nutritional, functional, sensory, and microbiological qualities. The formulation S4 exhibited the highest nutrient composition, including protein (16.79%), fat (12.65%), and fiber (4.82%), along with elevated mineral contents zinc (2.35 mg/100 g), iron (5.79 mg/100 g), magnesium (116.20 mg/100 g), and calcium (91.73 mg/100 g). Phytochemical analysis revealed that S4 also contained the greatest flavonoid (0.54 mg QE/g) and phenolic (0.18 mg GAE/g) concentrations, as well as the highest DPPH radical scavenging activity (55.04%). Among sensory parameters, S2 was most preferred for color, flavor, taste, and overall acceptability. After one month of storage, S4 demonstrated the lowest total viable count, indicating good microbial stability. Overall, the incorporation of soy flour and oats significantly enhanced the nutritional and antioxidant properties of cookies, suggesting their potential as functional and health-promoting snack alternatives.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity

نویسندگان English

Md. Abdul Halim
Fahriha Nur A Kabir
Anika Tahosin
Hanif Mahmud
Farhana Afrose Fariha
Md Shohel Rana Palleb 1
Md. Ashraful Islam
Anwara Akter Anwara Akter
Eliza Pavin Alo 2
1 Bangladesh Agriculture University, Mymensingh-2202
2 Department of Nutrition and Food Engineering
چکیده English

The study aimed to develop protein- and fiber-enriched cookies by partially substituting wheat flour with soy flour and oats. Four formulations (S1–S4) were prepared with varying substitution levels to assess their nutritional, functional, sensory, and microbiological qualities. The formulation S4 exhibited the highest nutrient composition, including protein (16.79%), fat (12.65%), and fiber (4.82%), along with elevated mineral contents zinc (2.35 mg/100 g), iron (5.79 mg/100 g), magnesium (116.20 mg/100 g), and calcium (91.73 mg/100 g). Phytochemical analysis revealed that S4 also contained the greatest flavonoid (0.54 mg QE/g) and phenolic (0.18 mg GAE/g) concentrations, as well as the highest DPPH radical scavenging activity (55.04%). Among sensory parameters, S2 was most preferred for color, flavor, taste, and overall acceptability. After one month of storage, S4 demonstrated the lowest total viable count, indicating good microbial stability. Overall, the incorporation of soy flour and oats significantly enhanced the nutritional and antioxidant properties of cookies, suggesting their potential as functional and health-promoting snack alternatives.

کلیدواژه‌ها English

Soybean
oats
cookies
antioxidant activity
and sensory evaluation

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