Studies on nutritional quality of cookies prepared from wheat flour and little millet

Sd, Biradar; Pm, Kotecha; Sn, Godase; Chavan, UD

doi:10.22271/chemi.2021.v9.i1x.11466

Cited by 1 publication

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“…The baking industry is one of the world's biggest food industries and one of India's steadily growing industries (Biradar et al ., 2021). Humans of all age groups consume cookies and other baked products (Ullah et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

Sivaraman,

Deshmukhe,

Xavier

et al. 2023

Int J of Food Sci Tech

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Summary Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P < 0.05), carbohydrate (63.74%), Total dietary fibre (3.35%), energy (546–574 Kcal/100 g cookies), spread factor (1.82–1.89) and mineral content was observed in cookies containing seaweed and FPC compared to control. High overall acceptability was obtained by T3 compared to the control. The present study showed cookies that are nutritionally improved as well as have good sensory acceptability can be developed by incorporating seaweed and FPC. In the future, the incorporation of specific purified compounds from seaweeds into cookies can be done.

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Section: Introductionmentioning

confidence: 99%