Chemical, nutritional, antioxidant and sensory properties of biscuit made from wheat, white bean and carrot composite flour

The present study was carried out to produce biscuits from wheat flour enriched with white bean and carrot composite flour and wheat germ oil and evaluates the nutritional value and quality characteristics of produced biscuits compared to wheat biscuit as a superior quality biscuit consumed by all children. Cookies were made from wheat flour by partially replacing wheat flour with white bean and carrot composite flour. Wheat flour was replaced in cookies treatments with white bean and carrot composite flour at rates of 5, 10, 15 and 20%, respectively, for cookies , also , 2% of the butter used in the manufacture of biscuits was replaced with wheat germ oil in biscuits made from white bean and carrot composite flour . The results showed that cookies produced from 20% white bean and carrot composite flour had the highest values in protein, ash, and fibre contents compared with control (100% wheat flour) cookies. Partial replacement of wheat flour with white bean and carrot flour also increased the content of all mineral elements, total phenolic content and radical scavenging activity in the resulting fortified biscuits compared with control biscuits sample in parallel with increasing the level of substitution. The white bean and carrot composite flour cookies were more acceptable than those made from wheat flour only (control). The sensory evaluation results showed that white bean and carrot composite flour at 20% replacement is the most acceptable ones in cookies treatments.