# Shorthead Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties
## 3 Results and Discussion
### Basic Properties of Cookies  
Table 4 presents the results of basic composition, water activity, and pH of the control and OH-enriched cookies. A recent study showed that OH is a very rich source of insoluble fiber (91.11%) and contains about 3.4% ash [19]. As a result of this, the replacement of wheat flour with OH from 5% to 20% decreased protein content and increased ash and \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Raw Material** & **Fe** & **Cu** & **Mn** & **Mg** & **Ca** & **Na** & **K** \\ \hline WF & \(36.1\pm 1.3\) \({}^{\text{a}}\) & \(5.2\pm 0.3\) \({}^{\text{a}}\) & \(21.5\pm 1.6\) \({}^{\text{a}}\) & \(465.3\pm 12.3\) \({}^{\text{a}}\) & \(365.4\pm 3.9\) \({}^{\text{a}}\) & \(18.6\pm 1.0\) \({}^{\text{a}}\) & \(152.1\pm 3.5\) \({}^{\text{a}}\) \\ OH & \(127.4\pm 4.8\) \({}^{\text{b}}\) & \(3.2\pm 0.2\) \({}^{\text{b}}\) & \(64.0\pm 2.7\) \({}^{\text{b}}\) & \(1380.8\pm 36.2\) \({}^{\text{b}}\) & \(2150.6\pm 45.1\) \({}^{\text{b}}\) & \(121.2\pm 4.7\) \({}^{\text{b}}\) & \(5600.7\pm 78.8\) \({}^{\text{b}}\) \\ \hline \hline \end{tabular} \({}^{\text{WF--wheat flour, OH--ad husk, }^{\text{a,b--means indicated with different letters in columns are significantly different (\(\alpha=0.05\)), \(n=3\pm\) standard deviation.}}\)  
\end{table} 
Table 2: Mineral composition of wheat flour and oat husk. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{5}{c}{**Sample**} \\ \cline{2-7}  & **OH** & **WF** & **WF5** & **WF10** & **WF15** & **WF20** \\ \hline FC (\%) & \(4.83\pm 0.29\) \({}^{\text{c}}\) & 10.50 \(\pm\) 0.50 \({}^{\text{b}}\) & 9.57 \(\pm\) 0.40 \({}^{\text{b}}\) & 7.87 \(\pm\) 0.51 \({}^{\text{a}}\) & 8.07 \(\pm\) 0.15 \({}^{\text{a}}\) & 6.57 \(\pm\) 0.49 \({}^{\text{d}}\) \\ DI (\%) & \(69.00\pm 1.73\) \({}^{\text{c}}\) & 80.50 \(\pm\) 0.50 \({}^{\text{a}}\) & 79.53 \(\pm\) 0.55 \({}^{\text{a}}\) & 79.17 \(\pm\) 0.57 \({}^{\text{ab}}\) & 78.43 \(\pm\) 0.59 \({}^{\text{ab}}\) & 77.03 \(\pm\) 0.15 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} \({}^{\text{WF--wheat flour, OH--ad husk, FC--foaming capacity, DI--dispersibility, WF, WF5, WF10, WF15 and WF20--wheat flour with 0, 5, 105 and 20% of micronized oat husk, }^{\text{a,d--means indicated with different letters in lines are significantly different (\(\alpha=0.05\)), \(n=3\pm\) standard deviation.}}\)  
\end{table} 
Table 3: Foaming capacity and dispersibility of OH, WF and flour blends. fiber content in the cookies: from 9.49 to 8.15%, from 0.76 to 1.24%, and from 2.92 to 17.55%, respectively. In contrast, OH had no significant influence on the fat content. Fiber content increased about sixfold when wheat flour was replaced with OH at 20% (Table 4). Consequently, the content of available carbohydrates decreased from 58.87% to 38.87% and it caused a decrease in the energy value of the cookies by about 10%. Moisture content increased from 2.51% to 3.35% with the increase in OH in the short bread recipe. Moreover, the pH of the dough increased slightly but significantly with the percentage of husk in the shorthead recipe (from 5.76 for the control sample to 6.23 for cookies with 20% OH). Additionally, our study showed significant (\(\alpha\) = 0.05) and positive correlations between the OH content in the cookies and pH, ash, fiber, and moisture content (r = 0.91, 0.98, 0.99, and 0.99, respectively). However, the correlations between the addition of OH and protein, available carbohydrates, and energy values were significant (\(\alpha\) = 0.05) and negative (r = \(-\)0.97, 0.98 and 0.99, respectively). The water activity of the shorthead cookies with OH ranged from 0.23 (cookies without OH) to 0.27 (cookies with 5% OH composition). However, there was no statistical difference in the value of water activity between the fortified cookies and the control cookies (Table 1). Water activity is a kind of predictor, which gives a chance term to stability and safety regarding microbial growth and lipid oxidation rates [36]. [PERSON] et al.