Fatemeh Ghareeb Bibalan - M.Sc. Student, Department of Food Science & Technology, Quchan Branch, Islamic Azad University,Quchan, Iran
Saadi Gharib Bibalan - Ph.D Student, Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran

Wheat flour was replaced with soy flour at three different levels i.e. 10, 20 and 30%. Effect of soy flour on chemical, sensory and textural characteristics of cookies was evaluated.Chemical analysis of the cookies revealed that there was significant difference in chemical and physical properties of cookies supplemented with soy flour. The moisture, crude protein, fat, ash and fiber contents were significantly increased with the increment of soy flour(p<.05). Average widths of the cookies was range between 49.19 – 52.25 cm, However, cookies thickness increased, But spread factor decreased with the increase in percentage of soy flour. Sensory evaluation of cookies showed that scores for color of cookies decreasedwith the increase in percentage of soy flour. Highest scores for overall acceptability of supplemented cookies was recorded at 10% percent level of substitution as compared to other treatments. Thus the quantity and quality of chemical composition and sensory propertiescookies (except for the characteristic color) was improved with the addition of soy flour

Cookies, Soy flour, Physico-Chemical and Sensory properties