Physical Quality Characteristics and Sensory Evaluation of Cookies Made With Added Defatted Maize Germ Flour

Abstract

Defatted maize germ (DMG) was blended with wheat flour for making cookies. DMG flour at 5, 10, 15, 20 or 25% was used to partially replace wheat flour in cookie formulation, and cookies thus made were evaluated for physical characteristics and sensory quality by a small semi‐trained panel and a 75‐member consumer panel. Proximate analysis of DMG flour showed a composition of 27.6% crude protein, 13.0% crude fiber and 7.5% ash contents. The force required for breaking cookies increased with DMG flour addition. Based on preliminary evaluation of cookies made with all five DMG flour levels by the small panel, three treatments (5%, 10% and 15% DMG flour fortification) were selected for cookies sensory analysis by a consumer panel. On a 9‐point hedonic scale, the highest overall acceptability score of 6.6 was obtained with 5% fortification, which was similar to control (6.7). All other treatments, though significantly different than the control, had an overall acceptability score of >5. These results demonstrate that cookies made with up of 15% DMG flour exhibited sensory scores within an acceptable range, as none were≤5 (neither like, nor dislike) that was deemed as a limit of marketability. PRACTICAL APPLICATIONS Defatted maize germ (DMG), a by‐product of the maize milling industry, is a nutrient‐dense and relatively low‐cost product. In a separate study in our laboratory, the DMG flour was shown to possess excellent functional properties, such as bulk density, water‐ and oil‐absorption capacities, and dough textural properties. The DMG flour addition to different food systems can greatly enhance the nutritional status, especially protein and crude fiber content, without compromising consumer acceptance. The results of the present study can also serve as a valuable resource to further explore the utilization of DMG as a flour extender in marketing of other bakery products – bread, cakes, muffins, to name a few – of acceptable quality.

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

“…Polydextrose, classified as dietary fibre, when added to the wheat cookies increased hardness and brittleness significantly (Zoulias et al , 2002). Defatted maize germ containing 27.6% protein and 13.1% dietary fibre caused a significant increase in cookie hardness (breaking strength) when added at above 15% levels (Nasir et al , 2010). Similarly, biscuit hardness significantly increased when wheat bran, oat bran or barley bran was added at ≥10% levels (Sudha et al , 2007).…”

Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

“…Meanwhile, the amylopectin content of mung bean starch owning medium viscosity was less than that of high-amylose corn starch, so HMT-MB products could never appear not enough crispness like corn products. Besides, smoothness and taste of HMT-MB were also superior to the HMT-HV (Nasir et al, 2010). It can be seen that HMT-MB25 is the most outstanding product in the congeneric cookie samples.…”

Effect of Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits

“…There was not a significant difference up to 15% from control while at 20% scores were significantly different from other samples. Nasir et al (2008) [32] reported that cookies made from De-oiled maize flour were acceptable up to 15% by the consumers. Arshad et al [33], made cookies with 15% supplementation of De-oiled wheat germ flour in wheat flour showed sensory scores in the acceptable range.…”