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

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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.

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Availability of data and materials

The data that support the findings of this study are available from the corresponding author upon reasonable request.

Code availability

Not applicable.

Abbreviations

RSM:

Response surface methodology

CCD:

Central composite design

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

TIA:

Trypsin inhibitor activity

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Acknowledgements

We acknowledge DST-SERB, India (Sanction order no. ECR/2017/001285) for this study.

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This research did not receive any specific grant from funding agencies for publication.

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Authors and Affiliations

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

    Manali Chakraborty & Savita Budhwar

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

    Suneel Kumar

Authors
  1. Manali Chakraborty
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  2. Savita Budhwar
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  3. Suneel Kumar
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Contributions

Manali Chakraborty- Investigation, Data analysis, Drafting, Writing, Editing. Savita Budhwar (Corresponding Author)- Supervising, Proposal drafting, Methodology, Validation of Data analysis, Proof reading, Editing. Suneel Kumar- Supervising, Validation of Data analysis, Proof reading, Editing.

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Correspondence to Savita Budhwar.

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Chakraborty, M., Budhwar, S. & Kumar, S. Evaluation of nutrients and organoleptic value of novel value added multibran cookies using multivariate approach. J Food Sci Technol 59, 4748–4760 (2022). https://doi.org/10.1007/s13197-022-05559-1

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