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

Abstract

Cereal and legume flours are intensively being used by food experts to formulate cookies. But their byprod ucts are discarded in spite of being nutrient rich. The study was conducted to determine nutrients, organoleptic proper ties and shelf-life of highly nutritive multibran cookies for mulated 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 f iber, 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.