Development and compositional analysis of protein enriched soybean-pea-wheat flour blended cookies

Asia Bashir, Syed A. Ashraf, Mushtaq Ahmad Khan, Z. R. Azaz Ahmad Azad

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


Bakery products are made from different types of flours and those made by using composite flour have many fold advantages and they are considered as carriers of nutrition. Biscuits and cookies are most popular bakery products because of their convenience, ready to eat nature and long shelf life. In this study, different experiments were conducted to enhance the nutritional value of wheat based cookies. The cookies were prepared by using different concentrations of soybean, pea and wheat flour. Six different combinations of three flours used for making the cookies were, C1 (95% wheat flour+5% soybean flour), C2 (95% wheat flour+5% pea flour), C3 (90% wheat flour+10% soybean flour) C4 (95% wheat flour+10% pea flour), C5 (85% wheat flour+15% soybean flour) and C6 (95% wheat flour+15% pea flour). Among all the six combinations, C1 showed good acceptance as per 9 point hedonic scale, while as, C5 had highest protein and total dietary fiber. Additionally, the combinations of pea and wheat flour (C4 and C6) showed fewer acceptances as per point hedonic scale. The higher nutritional value of the cookies prepared by combining more than one flour will have a positive health effect. From our results, it can be concluded that incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies.

Original languageEnglish
Pages (from-to)76-83
Number of pages8
JournalAsian Journal of Clinical Nutrition
Issue number3
Publication statusPublished - 2015
Externally publishedYes


  • Bakery products
  • Cookies
  • Dietary fiber
  • Fortification
  • Protein enrichment

ASJC Scopus subject areas

  • Pediatrics, Perinatology, and Child Health
  • Food Science
  • Nutrition and Dietetics


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