Development and Evaluation of Cookies Made with Different Ratios of Red Beans and Chia Seeds: Cookies Made with Different Ratios of Red Beans and Chia Seeds

Insharah Saleem; Saba Nadeem Dar; Aqsa Nadeem; Malaika Ijaz; Fiza Batool; Iman Shahzad Awan; Hanan Kanwal

doi:10.54393/df.v5i04.148

Authors

Insharah Saleem Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Saba Nadeem Dar Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Aqsa Nadeem Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Malaika Ijaz Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Fiza Batool Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Iman Shahzad Awan Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan
Hanan Kanwal Department of Nutrition and Dietetics, University of Management and Technology, Lahore, Pakistan

DOI:

https://doi.org/10.54393/df.v5i04.148

Keywords:

Chia Seeds, Red Kidney Beans, Nutritious Snacking, Sensory Evaluation

Abstract

Chia seeds and red kidney beans are rich in fiber and protein content respectively and also help in the prevention of heart disease and maintaining blood glucose levels. Objectives: To alternate heavy and fatty snacking with nutritious snacking so it can be consumed by all individuals and provide nutritious benefits. Methods: The process was done by making flour of chia seeds and red kidney beans by washing and soaking them in water for 7-8 hours and after sun drying grinding them into the powder form. Then cookies were baked by using different ratios of chia seeds and red kidney beans. After their preparation, physicochemical properties, sensory evaluation and proximate analysis were also done to examine the properties of 3 control groups of cookies. Results: The sample cookie B with a ratio (60:40) has overall acceptability for appearance, texture, smell and taste. The Cookie Sample B (60:40) has the highest protein (43.30%) and fiber (24.40). The dry matter and ash% of cookie sample C (70:30) are the highest at (55.37%) and (8.86%). The fat of cookie C (70:30) is the highest (8.86) among all the three samples. The cookie sample B (60:40) has the lowest fat content of about (22.45%). Conclusions: It was concluded that cookie sample B (60:40) has overall better nutritional qualities as compared to the other two samples and all the ingredients used in making the recipe of cookies are easily available in local markets.

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