Halim, Md. Abdul, Kabir, Fahriha Nur A, Tahosin, Anika, Mahmud, Hanif, Fariha, Farhana Afrose, Palleb, Md Shohel Rana, Islam, Md. Ashraful, Anwara Akter, Anwara Akter, Alo, Eliza Pavin (2026). Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity. , 23(171-ویژه نامه), 67-83. doi: 10.48311/fsct.2026.115686.0
Md. Abdul Halim; Fahriha Nur A Kabir; Anika Tahosin; Hanif Mahmud; Farhana Afrose Fariha; Md Shohel Rana Palleb; Md. Ashraful Islam; Anwara Akter Anwara Akter; Eliza Pavin Alo. "Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity". , 23, 171-ویژه نامه, 2026, 67-83. doi: 10.48311/fsct.2026.115686.0
Halim, Md. Abdul, Kabir, Fahriha Nur A, Tahosin, Anika, Mahmud, Hanif, Fariha, Farhana Afrose, Palleb, Md Shohel Rana, Islam, Md. Ashraful, Anwara Akter, Anwara Akter, Alo, Eliza Pavin (2026). 'Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity', , 23(171-ویژه نامه), pp. 67-83. doi: 10.48311/fsct.2026.115686.0
Halim, Md. Abdul, Kabir, Fahriha Nur A, Tahosin, Anika, Mahmud, Hanif, Fariha, Farhana Afrose, Palleb, Md Shohel Rana, Islam, Md. Ashraful, Anwara Akter, Anwara Akter, Alo, Eliza Pavin Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity. , 2026; 23(171-ویژه نامه): 67-83. doi: 10.48311/fsct.2026.115686.0

Development and Analysis of Cookies Enriched with Soy Flour and Oats for Enhanced Protein, Fiber, and Antioxidant Activity

مجله علوم و صنایع غذایی ایران
Volume 23, 171-ویژه نامه, February 1405, Pages 67-83    PDF (504.8 K)
Document Type: مروری تحلیلی
DOI: 10.48311/fsct.2026.115686.0
Authors
Md. Abdul Halim1; Fahriha Nur A Kabir2; Anika Tahosin1; Hanif Mahmud3; Farhana Afrose Fariha1; Md Shohel Rana Palleb4; Md. Ashraful Islam2; Anwara Akter Anwara Akter* 1; Eliza Pavin Alo5
1Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
2North Pacific International University of Bangladesh, Manikganj
3Daffodil International University, Birulia Savar, Dhaka-1216.
4Bangladesh Agriculture University, Mymensingh-2202
5Daffodil International University, Bieulia Savar, Dhaka-1216
Abstract
The study aimed to develop protein- and fiber-enriched cookies by partially substituting wheat flour with soy flour and oats. Four formulations (S1–S4) were prepared with varying substitution levels to assess their nutritional, functional, sensory, and microbiological qualities. The formulation S4 exhibited the highest nutrient composition, including protein (16.79%), fat (12.65%), and fiber (4.82%), along with elevated mineral contents zinc (2.35 mg/100 g), iron (5.79 mg/100 g), magnesium (116.20 mg/100 g), and calcium (91.73 mg/100 g). Phytochemical analysis revealed that S4 also contained the greatest flavonoid (0.54 mg QE/g) and phenolic (0.18 mg GAE/g) concentrations, as well as the highest DPPH radical scavenging activity (55.04%). Among sensory parameters, S2 was most preferred for color, flavor, taste, and overall acceptability. After one month of storage, S4 demonstrated the lowest total viable count, indicating good microbial stability. Overall, the incorporation of soy flour and oats significantly enhanced the nutritional and antioxidant properties of cookies, suggesting their potential as functional and health-promoting snack alternatives.
Keywords
Soybean; oats; cookies; antioxidant activity; and sensory evaluation
References
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