Physico-chemical and organoleptic properties of cookies supplemented with chemically modified starch

Abstract

Present study investigated the effect of chemically (acid) modified starch on quality attributes of cookies. Cookies were supplemented with chemically modified starch at various levels (5, 10 and 15%) and their physicochemical and sensory properties were evaluated. The results showed that cookies substituted with varying levels of chemically modified starch indicated width (30.8-31.7 cm), thickness (5.2-5.4 cm) and spread factor (57.03-60.96). Color determined in term of L*, a* and b* values were found as 67.44-70.25, 3.47-3.75 and 32.22-32.70, respectively. Chemical composition of cookies indicated moisture (2.10-3.21%), ash (0.40-0.43%), fat (21.10-22.93%), fiber (0.083-0.107%) and protein (5.41-5.69%). Hardness values of fresh cookies ranged between 2.29 and 2.71 kg. Our results showed that substitution of wheat flour with chemically modified starch up to 10% could be an effective approach to improve overall quality of cookies.