Studies on Standardization of Processing Parameters for Fibre Rich Cookies

Abstract

The present investigation was undertaken to develop nutritious cookies from the composite flours. The wheat flour was blended with semolina, barley flour, corn flour, bajra flour, ragi flour, mung bean flour, carrot powder, guava powder and oat flour in various combinations to prepare composite flour. The physical properties namely diameter, thickness, weight, bulk density, spread ratio, percent spread and volume were analysed just after preparation of cookies and physico-chemical properties namely moisture content, protein, fat, crude fibre, ash content, pH, carbohydrate, energy and optical density and sensorial properties namely colour, taste, flavor, texture, crispiness and overall acceptability of cookies were analyzed just after preparation and during storage of 0, 30, 60 and 90 days under ambient condition packaged in aluminium foil. The moisture content of individual flours was observed from 3.80 to 6.33% among all the flours. The crude fibre of individual flours was observed from 2.68 to 6.65% among all the flours. The energy of individual flours was observed from 358.51 to 383.57 Kcal among all the flours. The highest moisture content (8.60%) was observed in composite flour (T6) while lowest (3.93%) in T1 wheat flour or control. During the preparation of composite flour, the blending of flour to make composite flour absorbed the moisture from atmosphere due to their hygroscopicity properties. Protein content of the sample was also affected due to nutritional composition of the individual flours. The highest protein content (13.65%) was observed in wheat flour or control (T1) while lowest (13.45%) in composite (T6). The highest crude fibre (4.56%) was observed in composite flour (T6) while lowest (4.35%) in composite (T2). The crude fibre of composite flour increased with increasing due to replacement of wheat flour with other flours. Water absorption capacity was observed highest in carrot powder (379%) and lowest in semolina (90.33%). The semolina showed lowest water absorption capacity as compared to others. In another case, carrot powder had highest value of WAC due to very fine particles of carrot powder. Swelling capacity was observed highest in T1 wheat flour or control (32 ml) and lowest in T6 composite flour (30.80 ml). The swelling capacity of different composite flours were noted as T2 (31.80 ml), T3 (31.50 ml), T4 (31.30 ml) and T5 (30.80 ml). Four types of cookies were developed namely salted cookies, sugar cookies, sugar free cookies and stevia leaf powder cookies. The average diameter was showed lowest in (T2) salted cookies 32.80 mm and highest in (T5) sugar cookies 42.71 mm after preparation or 0 day. From the present study revealed that the cookies were found in irregular shape and size due to manually preparation of cookies. The baking process was also affect the shape and size in baking oven because cookies was swell due to and escaping gases from dough matrix and then deflate. The bulk density was showed lowest in (T5) sugar cookies 0.461 g/cc and highest in (T1) salted cookies 0.633 g/cc after preparation or 0 day. As per composition of flours in cookies among (T1 to T6), the cookies of T4 composition had lowest over as moisture content after control sample (T1), followed by T2 cookies. The fat content in composite flour cookies (T2 to T6) was found lowest 11.41% in T6 cookies salted had wheat flour (55%) with other flour 5% each and highest 13.11% in T2 salted cookies had wheat flour (91%) with other flour 1% each just after preparation. The crude fibre in composite flour cookies (T2 to T6) was found lowest 1.90% in T2 cookies (sugar based) had wheat flour (91%) with other flour 1% each and highest 4.28% in T6 cookies (stevia leaf) wheat flour (55%) with other flour 5% each just after preparation. It last, the finding showed that the crude fibre of cookies samples decreased with decreasing substitution level of other flours with wheat flours. During the energy content of the sample was also affected due to carbohydrate, fat and protein content and types of the baking oven. The energy content in composite flour cookies (T2 to T6) was found lowest 406.65 Kcal in T6 cookies (stevia leaf) had wheat flour (55%) with other flour 5% each and highest 427.90 Kcal in T2 cookies (sugar free) had wheat flour (91%) with other flour 1% each just after preparation. Yeast & mold count (x 105cfu/ml) in cookies were also not detected before 60 days of storage while observed as trace (non-countable) beyond 60 days under room temperature. The colour of the all types of cookies was decreased storage period. The colour of cookies was also affected due to stevia leaf powder, salt, sugar free, sugar, composition and ratio of flour in cookies. The flavour of cookies also affected due to stevia leaf powder, salt, sugar free, sugar, composition and ratio of flour in cookies. Overall acceptability of the all types of cookies was decreased with storage period. The overall acceptability of cookies was also affected due to stevia leaf powder, salt, sugar free, sugar, composition and ratio of flour in cookies. As per composition of flours in cookies among (T1 to T6), the T3 composition cookies had lowest score.