Product Development and Quality Assessment of Potential Health benefits through Multi Millet Cookies

Authors

  • Bollapally Amulya  Research Scholar, Department of Food Science and Technology, Sreechaitanya College, Satavahana University, karimnagar, Telangana, India
  • Dr. G. Ramu   Assistant Manager, Quality Control Section, Telangana Foods, IDA, Nacharam, Hyderabad, Telangana, India

DOI:

https://doi.org//10.32628/IJSRST229629

Keywords:

Cookies, Diet, Nutrition, Multi Millet, Health, supplement.

Abstract

The significant health benefits of multi millet include protecting cardiovascular health, helping people achieve and maintain a healthy weight, and managing inflammation in the gut. Multi millets have rich in dietary fiber which helps to grow good bacteria it supports improve the digestive system. It contains high health benefits rich in antioxidants. A Multi millet biscuit was standardized by incorporating with three different flours finger millet (ragi), pearl millet (bajra), sorghum millet (jowar) and wheat flour at different levels. By substituting these three millet flours with wheat flour include brown sugar and milk powder formulation was standardized to make high Nutritive and healthy cookies Cookies are analysed for chemical and physical analysis and sensory characteristics. The result of total five selected samples in that best sample is three. After preparation of biscuit various physiochemical properties were determined nutritional parameters. The quality analysis after score revealed that cookies prepared from these multi millet cookies were highly acceptable with enhanced nutritional quantity and sensory evaluation.

References

  1. Akubor, P.I., Isolokwu, P.C., Ugbane, O. and Onimawo, I.A. 2000. Proximate composition and functional properties of African breadfruit kernel and wheat flour blends. Food Research International 33: 707-712.
  2. A. Baltsavias, A. Jurgens, and T. van Vliet, “Fracture properties of short-dough cookies : effect of composition,” Journal of Cereal Science, vol. 29, no. 3, pp. 235–244, 1999.
  3. Ajila, C. M., Leelavathi, K., & Rao, U. J. S. P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough cookies  with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319–326.
  4. A. Rai, A. Mahendru-Singh, K. Raghunandan et al., “Marker-assisted transfer of PinaD1a gene to develop soft grain wheat cultivars,” 3 Biotech, vol. 9, p. 183, 2019.
  5. Basirat, Z., Moghadamnia, A., Kashifard, M., & Sharifi-Razavi, A. (2009). The effect of ginger biscuit on nausea and vomiting in early pregnancy. Acta Medica Iranica, 47(1), 51–56.
  6. Bilgicli, N. 2008. Utilization of buckwheat flour in gluten free egg noodle production. Journal of Food, Agriculture and Environment 6(2): 113-115.
  7. C. M. Mancebo, P. Rodriguez, and M. Gómez, “Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies,” LWT-Food Science and Technology, vol. 67, pp. 127–132, 2016.
  8. Davidson, I. (2019). Biscuit, cookie and cracker production: Process, production and packaging equipment, (2nd ed., ). London: Elsevier Inc.
  9. D. Manley, Manley’s Technology of Cookies , Crackers and Cookies, Woodhead Publishing, Sawston, UK, 2011.
  10. E. H. Eneche, “Biscuit-making potential of millet/pigeon pea flour blends,” Plant Foods for Human Nutrition, vol. 54, no. 1, pp. 21–27, 1999.
  11. Graham, D.E. and Philips, M.C. 1976. The conformation of proteins at the air-water interface and their role in stabilizing foam. In Akers, R.J. (Ed.). Foams, p. 237- 255. New York: Academic Press.
  12. Kim, S.L., Kim, S.K. and Park, C.H. 2004. Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Research International 37: 319- 327.
  13. Lee, N.-Y., & Kang, C.-S. (2018). Quality improvement and antioxidant activity of sugar-snap cookies prepared using blends of cereal flour. Preventive Nutrition and Food Science, 23(2),160165.
  14. Narayana, K. and Narasinga Rao, M.S. 1982. Functional properties of raw and heat processed winged bean flour. Journal of Food Science 42: 534-538.
  15. Pareyt, B., Goovaerts, M., Broekaert, W. F., & Delcour, J. A. (2011). Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies. LWT - Food Science and Technology, 44(3), 725–728
  16. Sathe, S.K., Deshpande, S.S. and Salunkhe, D.K. 1982. Functional properties of winged bean proteins. Journal of Food Science 47: 503-508.
  17. S. L. Elias and S. M. Innis, “Bakery foods are the major dietary source of trans-fatty acids among pregnant women with diets providing 30 percent energy from fat,” Journal of the American Dietetic Association, vol. 102, no. 1, pp. 46–51, 2002.
  18. W. C. Yackel and C. Cox, “Application of starch-based fat replacers,” Food Technology, vol. 46, pp. 146–148, 1992.

International Journal of Scientific Research in Science and Technology

Downloads

Published

2022-12-30

Issue

Volume 9, Issue 6, November-December-2022

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Bollapally Amulya, Dr. G. Ramu , " Product Development and Quality Assessment of Potential Health benefits through Multi Millet Cookies, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 9, Issue 6, pp.262-267, November-December-2022. Available at doi : https://doi.org/10.32628/IJSRST229629