Study of the Effect of Wheat Straw Arabinoxylan on the Physicochemical Properties of Cookies

The effect of the incorporation of wheat straw arabinoxylan (AX) as a potential dietary fiber on the properties of dough and cookies was investigated. Cookies were developed with wheat flour (WF) and a blend of WF+AX by incorporating AX with WF in different proportions by replacing a part of sucrose. The developed dough and cookies were assessed for rheological, microstructural, texture, color, and sensory properties as compared to the WF cookies (control cookies). The incorporation of a high quantity (6% and 8%) of wheat straw AX resulted in unacceptable cookies with reduced chroma (26.2 and 23.1) due to the presence of phenolic compounds in AX and hard texture (9.2 and 10.8 N) due to the hydration capacity of AX. The incorporation of a low quantity (1, 2, and 4%) of AX resulted in the development of cookies with good sensory and quality attributes. Further, microstructural analysis of the cookies showed a dense and less porous microstructure with a high fraction of AX. Therefore, the present study showed a possible role of wheat straw AX as a sucrose replacer or commercial manufacturing of health-beneficial fiber-rich cookies.