Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

Novel formulated cookies were prepared by supplementing jering seed (legume) flour into wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat flour serving as control. Results showed bulk density, water and oil absorption capacities and foam stability of the composite flours to be enhanced, whereas foaming capacity decreased corresponding to increased levels of jering seed flour. The composite cookies had higher protein, fibre and ash compared to control cookies. Spread ratio and hardness of composite cookies significantly varied. The colour values of composite cookies showed significant changes with increase in jering seed flour supplementation. The L* value decreased while a* and b* values increased. Results of sensory quality evaluation showed that substitution level of wheat flour with jering seed flour (up to 10%) to result in development of cookies, which were comparable to control cookies in terms of colour, taste, texture and overall acceptability.