Evaluation of nutrients and organoleptic value of novel value added multibran cookies using multivariate approach
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Date
2022-08
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Abstract
Cereal and legume flours are intensively being
used by food experts to formulate cookies. But their byprod
ucts are discarded in spite of being nutrient rich. The study
was conducted to determine nutrients, organoleptic proper
ties and shelf-life of highly nutritive multibran cookies for
mulated with partial replacement of wheat flour along with
the milling byproducts i.e., chickpea husk, moong bean husk,
rice bran, broken rice, and wheat bran. The percentages of
the byproduct flour, taken for the formulation of the product,
was determined using central composite design of response
surface methodology. According to the obtained data, Multi
bran cookies (MBC) possessed rich nutrient composition
in comparison with the control sample i.e., the wheat flour
cookies (WFC). MBC showed 18% crude protein, 5% crude
f
iber, higher than the crude protein (7.78%) and crude fiber
(2%) of WFC. However, total sugar concentrations of MBC
(3.08 g/100 g) was lower than WFC (4.89 g/100 g). Calcium
and phosphorus present in MBC were 115.06 mg/100 g and
195.88 mg/100 g respectively, significantly higher (p < 0.05)
than WFC. The overall acceptability of MBC as indicated by 9-point hedonic scale (8.13) was satisfactory. On the basis
of the obtained data it can be said that the selected milling
byproducts can be used as potential plant-based sources to
develop significant functional products like cookies without
affecting its sensory quality and to improve nutritional status
of consumer.