Quality Evaluation of Wheat and Defatted Cashew Nut-Based Cookies

Abstract

The effect of substituting defatted cashew nut flour for wheat flour on the functional properties of wheat and defatted cashew nut flour blends, and cookies quality were studied. The bulk density, water absorption, oil absorption, foaming and emulsion capacities of the blends ranged from 0.68 to 0.74 g/cm3, 1.05 to 1.10 g/g, 0.98 to 2.07 g/g, 7.51 to 11.43% and 58.67 to 73.33% respectively. Peak viscosity, trough viscosity, breakdown viscosity, set back viscosity, final viscosity, pasting temperature and peak time ranged from 148.05 to 231.30 RVU, 112.55 to 152.60 RVU, 35.50 to 78.70 RVU, 178.60 to 267.05 RVU, 66.05 to 114.45 RVU, 86.38 to 89.65 oC and 5.53 to 6.05 min respectively. Moisture, protein, fat, fibre, ash, carbohydrate and energy value ranged from 12.01 to 12.62 %, 13.00 to 28.00 %, 16.49 to 22.96%, 0.10 to 1.63%, 1.00 to 1.97%, 34.32 to 56.43% and 426.13 to 455.92 kcal 100/g, respectively. Mineral contents (calcium, magnesium, iron, zinc and phosphorus) increased with addition of defatted cashew nut flour. The result of the sensory evaluation showed that substitution of up to 20% cashew nut flour is generally acceptable. The addition of defatted cashew nut flour increased significantly the ferric reducing antioxidant power, 1, 1-dipenyly-2-picryl-hdrazil (DPPH) and 2, 2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and total phenolic content of composite the cookie compared to control.

Keywords: Defatted cashew nut, functional properties, physicochemical properties, sensory attributes cookies.