Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties

Abstract

In this research, the variables of oat flour (5, 10 and 15%) and date liquid sugar from Kaluteh dates (10, 20 and 30%) were used instead of wheat flour and sugar respectively to reduce energy intake. Cookie properties including technological indicators, crust color components and sensory characteristics were investigated. The linear effect of oat flour significantly affected moisture and porosity (p<0.0001), while the quadratic effect of date liquid sugar only affected specific volume (p<0.05). The interaction effect showed moisture and texture first increased then decreased with higher levels of both variables, while specific volume and porosity showed the opposite trend. The linear effect of oat flour decreased L* and increased a* and b* color components, while the quadratic effect of date liquid sugar increased a* and b*. The interaction effect significantly increased taste and overall acceptance in sensory evaluation. The optimal formulations were determined as 7.29% oat flour and 28.710% date liquid sugar.