Open AccessFormulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat
Author(s) -
Sibian Mandeep Singh,
Riar Charanjit Singh
Publication year - 2020
Publication title -
legume science
Language(s) - English
Resource type - Journals
ISSN - 2639-6181
DOI - 10.1002/leg3.42
Subject(s) - germination , response surface methodology , food science , wheat flour , composite number , mathematics , chemistry , agronomy , biology , chromatography , algorithm
Abstract The objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM). Snap force, spread ratio, and overall acceptability served as responses for the optimization of cookie formulation. Optimization and validation of central composite rotatable design (CCRD) of RSM concluded the feasibility of using 19.11 g of germinated kidney bean flour, 31.19 g of germinated chickpea flour, and 50.00 g of germinated wheat flour, per 100 g of flour composition for cookie preparation. Characterization of the novel formulated product was done by analyzing various attributes of flour and cookies. Optimized composite flour formulation (OCFF) exhibited appropriate functional and pasting characteristics required for cookie preparation. Optimized composite flour cookies (OCFCs) had a higher amount of protein (12.32 ± 0.11), fats (22.57 ± 0.23), and crude fiber (5.64 ± 0.02) content as compared with ungerminated wheat flour cookies (UWFCs). in vitro digestibility (carbohydrate and protein) was significantly higher in OCFCs owing to the utilization of geminated grain's flour. Amino acid content of germinated grains enhanced the total essential amino acids in OCFCs. Shelf life of the formulated product was acceptable for up to 90 days when stored at 25°C in aluminum‐laminated sealed bags.