Physical and textural characteristics of cookies containing barley malt powder

Abstract The purpose of this study was to produce a pragmatic product to improve and enhance the nutritional value of a consumer diet without creating disadvantages in the production process and the quality of the finished product In this study, barley malt powder was replaced at 0, 1, 2 and 3% levels, and physical properties (diameter, height and expansion factor) and texture (stiffness, adhesion force, adhesion, elasticity, rigidity and fragility) were evaluated. The results showed that by increasing the level of barley malt powder, one to three percent of the diameter and penetration factor increased, which was more acceptable in all treatments than the control sampleOn the other hand, by examining the characteristics of the muffin tissue, it was observed that with the increase in the level of the malt powder, the fragility and tenderness of the cookie containing 2% of the barley malt powder was more favorable than other treatment