Evaluation of nutrients and organoleptic value of novel value added multibran cookies using multivariate approach

Manali Chakraborty; Savita Budhwar; Suneel Kumar

doi:10.1007/s13197-022-05559-1

Evaluation of nutrients and organoleptic value of novel value added multibran cookies using multivariate approach

J Food Sci Technol. 2022 Dec;59(12):4748-4760. doi: 10.1007/s13197-022-05559-1. Epub 2022 Aug 10.

Authors

Manali Chakraborty¹, Savita Budhwar¹, Suneel Kumar²

Affiliations

¹ Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana 123029 India.
² Department of Physics and Astrophysics, Central University of Haryana, Mahendergarh, Jant-Pali, Haryana 123029 India.

Abstract

Cereal and legume flours are intensively being used by food experts to formulate cookies. But their byproducts are discarded in spite of being nutrient rich. The study was conducted to determine nutrients, organoleptic properties and shelf-life of highly nutritive multibran cookies formulated 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 fiber, 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.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05559-1.

Keywords: Chickpea byproduct; Cookies; Microwave heating; Moong bean husk; Response surface methodology.

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