Evaluation of the effect of replacing wheat flour with different percentages of pumpkin flour and agaricus bisporus flour on the physico-chemical and organoleptic properties of functional cookies

Document Type : Primary Research paper


1 Department of food science, college of Agriculture, University of Tikrit, Tikrit, Iraq

2 Department of Home Economics, College of Education for Women, University of Tikrit, Tikrit, Iraq


This study was conducted using mushroom flour and pumpkin flour in cookies to
improve and enhance nutritional value and to assess acceptability. The cookies were
prepared by replacing wheat flour with 10 and 20% flour from Agaricus bisporus flour and
the same percentages from pumpkin fruit flour. The chemical composition of the raw
materials was analyzed and it was found that mushroom flour and pumpkin fruit flour
contained higher percentages of protein, fat, ash and fiber compared to what wheat flour
contained. The cookies were also analyzed in terms of physical properties, chemical
composition and organoleptic properties. Where the results showed a rise in the diffusion
of cookies with an rise in the substitution rates of mushroom flour and pumpkin flour, and
the highest value was at the 20% replacement rate, and it was at 6.92 and 6.56 for
mushroom and pumpkin, respectively. With the increase in the concentration of mushroom
and pumpkin flour, there was an increase in the content of protein, ash and crude fiber.
The crude protein content of cookies with 20% mushroom pumpkin flour and flour was the
highest. Also, the cookies with mushroom and pumpkin flour added have an acceptable
sensory quality, up to a ratio of 7.4 .