Assessment of amaranth flour utilization in cookies production and quality

Simona Man, Adriana Păucean, Sevastiţa Muste, Maria-Simona Chiș, Anamaria Pop, Ioana-Daniela Călian (Ianoş)

Volume 23, Issue 2;
Pages: 97-103; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Amaranth is an easy to grow, nutrient rich and underutilized pseudo cereal that can play an important role in actions against hunger and malnutrition that occur due to low rainfall conditions. This study aimed to asses the effect of the whole amaranth flour incorporation at different levels (30%, 50%, 70% and 100%) on the quality characteristics of cookies. The cookies were evaluated for physical (thickness, diameter, spread ratio, and weight), chemical, and organoleptic attributes. The results showed that the thickness, ash, fiber and the protein contents of the flour blend cookies increased with increasing levels of amaranth flour. Sensory evaluation showed that above 50% amaranth substitution levels, the scores for overall acceptability and sensory qualities decreased steadily. Cookies prepared from the blends of 50% wheat flour and 50% amaranth flour were appreciated by panelists as the most acceptable.
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