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Process development and formulation of multi‐cereal and legume cookies
Author(s) -
Vasanthakumari P.,
Jaganmohan R.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13824
Subject(s) - legume , vigna , setaria , food science , agronomy , biology , microbiology and biotechnology
The aim of this work is to prepare high protein cookies from multi‐cereal and legume flour and to investigate its physical, nutritional, and functional quality characteristics. The formulated cookies prepared from 100% multi‐cereal and legume flour which includes Kodo millet (Paspalum scrobiculatum), Parboiled rice (Oryza punctata), Sorghum (Sorghum bicolor), Foxtail millet (Setaria italica), Green gram (Vigna radiata), Bengal gram (cicer arietinum), Black gram (Vigna mungo), Cow pea (Vigna unguiculata), and Soyabean (Glycine max). Multi‐cereal and legume blend revealed reduced water and oil absorption capacity when compared with control. Reduced lightness, increased redness, and hardness were observed for formulated cookies with the increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the multi‐cereal and legume cookies by the consumers was increased. Overall analysis disclosed that the cookies prepared from multi‐cereals and legume flour proved acceptable not only in quality characteristics but also fulfills the demand of functional foods in preparation of cookies. Practical applications Multi‐cereal and legume is valuable source of protein which is a significant component of human diet and is massively endorsed for its combination in food industry for the production of protein‐rich products, which accomplishes higher marketability among the health‐sensitized population. The blend of cereal and legume promotes the utilization of indigenous raw material. However, the victory of making the sensorial quality of combined products identical to that of undeveloped products though incomplete in wholesome nutrition is still a challenge in the food market. The cookies produced from the multi‐cereal and legume combination is very less which can improve the desired functional properties of end product but also to improve nutritional composition. Regular intake of multi‐cereal and legume is one of the ways to a healthy life.