Physical and nutritional properties of high protein composite flour cookies

Abstract

Composite flour containing cereals, pulses and oil seed can be utilized for making high-protein cookies to substitute gluten-rich wheat cookies. In this study cookies made from a standard composition of nine grains were characterized for their physical and nutritional properties. Compared to traditional wheat flour cookies, high-protein composite flour cookies exhibited a superior nutritional profile. The protein content of the composite flour cookies was 12.41±0.17%, which was significantly higher than that of wheat flour cookies, which was found to be 10.43±0.17%. The high-protein composite flour cookies showed a better energy value of 454.50±0.95 kcal/100 g, surpassing that of the wheat flour cookies. Additionally, compared to wheat flour cookies, the composite flour cookies had a larger spread ratio of 4.19±0.10. Consumption of composite flour cookies could overcome the problem of gluten allergy, alleviate malnutrition and reduce lifestyle diseases.