Short dough cookies were enriched with fructoligosaccharide (FOS), a prebiotic soluble fiber and a low calorie sweetener, at levels of 40%, 60%, and 80% sugar replacement basis. Cookies were analyzed for diameter, height, spread ratio, hardness, moisture and acidity of the extracted fat. The mean peak force at 0 month was determined to be 7139 ± 166 g, 7109 ± 75 g, 6970 ± 24 g and 6538 ± 128 g for control (100% sucrose), 40%, 60% and 80% sugar replacement levels cookies respectively. The spread ratio of control cookies was found to be 4.400 and that of FOS based cookies at 40%, 60% and 80% sugar replacement levels was found to be 4.520, 4.983 and 5.205, respectively. Sensory data on a 9 point hedonic scale indicated that the panelists liked FOS cookies (up to 60% sugar replacement) over control cookies because of improved color, texture and appearance. The total fiber content (including oligofructose) of cookies (60% sugar replacement) was 12.1%. As per FDA these cookies can be categorized as 'Good Source' of fiber. Thus, FOS appears to be suitable as a partial replacer of sucrose up to 60% providing increase in the dietary fiber and reduction in the caloric content of cookies.

Foxtail millet (Setaria italica), an annual grass plant, produces seeds that possess health‐promoting properties owing to its unique protein composition containing a high content of essential amino acids. The mature foxtail seeds mainly consist of proline‐rich, alcohol‐soluble proteins (prolamin) called setarins, comprising about 60% of the total protein, with less content of disulfide cross‐linked proteins than with other cereal and millets. Protein fractionation schemes are an important tool and provide preliminary information on the nature of foxtail proteins for their applications in the field of agriculture, food pharma, and bio‐based materials. Variation in the methods of preparation can influence the composition, structure, and nutritional quality of the protein concentrate. Moreover, foxtail protein or its hydrolysate has shown several bioactive effects that can be explored further for the management of chronic diseases in humans. Additionally, owing to its low cost and excellent functional properties of flour and protein concentrate, foxtail millet can be considered as good candidate for replacing animal protein foods. Furthermore, there is huge potential for successfully developing low‐cost, protein‐rich functional food products helpful in the prevention and management of lifestyle‐related chronic diseases. © 2020 Society of Chemical Industry

No abstract

Whole grain finger millet and sorghum successively replaced commercial soft-type wheat flour in the formulation of multigrain cookies (MGC) at 10-30% levels each. MGC were supplemented with fructoligosaccharide (FOS) at levels of 40%, 60%, and 80% sugar replacement basis. The quality attributes of cookies were evaluated in terms of spread ratio, hardness and nutritional characteristics. The spread ratio of control cookies (CC) was 4.400 and that of MGC with FOS ranged between 4.769 and 7.100. The initial hardness of CC was 70.0 ± 1.6 N and that of MGC with FOS ranged from 69.7 ± 0.7 N to 48.0 ± 1.2 N. MGC with FOS were significantly (p < 0.05) less hard than CC. Sensory data indicated moderate acceptability (OAA score = 7.3 ± 0.5) of MGC with FOS at 60% sugar replacement level, 20% finger millet and 30% sorghum. Total fibre including FOS (per 100 g) was estimated to be 17.4 g and 1.3 g for MGC with FOS and CC respectively. Caloric content of MGC with FOS was 11.7% lower than the CC. Acceptable cookies could be prepared with 50% whole-MG incorporation and up to 60% sugar replacement.

Short dough biscuits were prepared using interesterified trans free bakery shortening (IETFS). Hydrogenated shortening (HS) based biscuits were prepared as a control. The diameter, height and spread ratio were determined. Biscuits were analysed up to 8 months for hardness, moisture and acidity of the extracted fat. IETFS biscuits were significantly (P < 0.05) less hard, had a higher spread ratio and were rated higher on all sensory attributes. Their overall acceptability score on a nine point hedonic scale was 8.2 ± 0.8 as compared to 7.3 ± 0.7 for control biscuits. The fatty acid fraction of control biscuits was: saturated fat, 51.6%; trans fat, 14.5%; monounsaturated fat, 28.0%; and polyunsaturated fat, 5.9% and that of IE trans free biscuits was: saturated fat, 54.8%; trans fat, 0.6%; monounsaturated fat, 38.1%; and polyunsaturated fat, 6.5%. The IETFS was found to be appropriate as an alternate to hydrogenated shortening, providing both functionality and nutritive advantage in biscuits.