Quality Evaluation of Wheat and Defatted Cashew Nut-Based Cookies

Abstract

The effect of substituting defaned cashew nut flour for wheat flour on the functional properties of wheat 1..­defatted cashew nut flour blends, and cookies quality were studied. The bulk density, water absorption, oil absorp0< :i., 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. - 5 to 11.43% and 58.67 to 73.33% respectively. Peale viscosity, trough viscosity, breakdown viscosity, set back visco􀃈 - final viscosity, pasting temperature and pealc time ranged from 148.05 to 231.30 RVU, 112.55 to 152.60 RVU, 35.S to 78.70 RVU, 178.60 to 267.05 RVU, 66.05 to 114.45 RVU, 86.38 to 89.65 °C and 5.53 to 6.05 min respecrivcJ 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 co 56.43% and 426.13 to 455.92 kcal 100/g, respectively. Minerat 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 out flour is generally acceptable. The addition of defatted cashew nut flour increased significantly the ferric reducing antioxidant power, 1, 1-d.ipenyly-2- picryl-hdrazil (DPPH) and 2, 2-azino-b1s(3-ethylbeozothiazoline-6-sulphooic acid (ABTS) and total phenolic content of composite the cookie compared to control.