Development and quality evaluation of fibre enriched cookies
| dc.contributor.advisor | Nandini, P V | |
| dc.contributor.author | Suma, K | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2019-07-01T10:40:45Z | |
| dc.date.available | 2019-07-01T10:40:45Z | |
| dc.date.issued | 2015 | |
| dc.description | PG | en_US |
| dc.description.abstract | The present study entitled “Development and quality evaluation of fibre enriched cookies” was conducted at the Dept of Home Science, College of Agriculture, Vellayani with the objective to develop wheat based cookies enriched with cereal bran and to assess its quality parameters and glycemic index. Consumer acceptance, cost, yield ratio were also ascertained. Sweet and savory cookies were standardized by trial and error method substituting wheat flour with cereal bran @ 10 to 50% along with other adjuncts. Fifteen experimental treatments viz. T1 –control (100% refined flour), T2 to T6 rice bran cookies, T7 to T11- wheat bran cookies and T12 to T15 combination of rice bran + wheat bran were selected. Each treatment was replicated thrice. Sensory evaluation of the 15 treatments was carried out by a panel of judges and on the basis of overall acceptability scores, best treatment from each category ie.T4, T9 and T14 @ 70:30 along with control (T1) (100% refined flour)were selected for in-depth analysis such as physical parameters, nutrient composition, storage stability and glycemic index. Results of physical parameters revealed an increase in weight of cookies with addition of bran. The weight of cookies ranged between 13.33 to 16.00g. The control cookies (T1) exhibited less diameter (3.67cm). The maximum thickness was found in T14 cookies (1.29cm). The spread ratio revealed a significant difference between control and bran based cookies. The nutrient composition of cookies revealed that the moisture content of cookies ranged between 2.53 to 3.98 per cent. There was a significant difference between control and bran based cookies with respect to energy content. The highest energy content was observed in control cookies i.e.524 Kcal /100g (sweet) and 485 Kcal/100g (savory). Fiber content was found to be highest in T14 (3.50g/100g) and lowest (1.40/100g) in T1. Higher fat content was obtained in rice bran + wheat bran sweet cookies (T14) being 17.51g and 17.63g/ 100g for savory cookies. The protein content was found to be higher in T14 both in the case of sweet and savory (8.49g and 8.84g/100g) cookies. The total mineral content was found to be highest in rice bran + wheat bran cookies both in the case of sweet and savory cookies (2.33g and 2.22g/100g). The shelf stability of the cookies was assessed by storing the cookies in laminated pouches at ambient condition for a period of three months. The organoleptic qualities, moisture and peroxide value was determined initially and at the end of each month. A slight increase in moisture content was observed during the storage period. FSSAI type tests were administered to the cookies and found that moisture content was within the prescribed limits. Peroxide value was not detected up to three months. Analysis of organoleptic scores indicated that overall acceptability scores did not vary significantly over the storage period. The yield ratio was found to be more in bran based cookies. The cost of bran based cookies was found to be less (Rs 9.50 to 12.82/ 100g) when compared to fibre enriched proprietary cookies (Rs.20.00, 36.00 and 40.00/100g) available in the market. Consumer acceptance study unveiled that T9 (wheat bran sweet cookies) ranked the best having a score of 90. Lowest GI was noticed in T9 followed by T14(savory cookies). It can be concluded that replacement of wheat flour with cereal bran up to 30 per cent level is possible without adversely affecting physical parameters, sensory qualities and nutrient composition. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810111139 | |
| dc.keywords | Importance of bakery products, Components of dietary fibre, Health benefits of dietary fibre, Industrial application of dietary fibre, Ceral brans | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department of home science, College of agriculture, Vellayani | en_US |
| dc.sub | Home Science | en_US |
| dc.subject | null | en_US |
| dc.theme | Cookies | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development and quality evaluation of fibre enriched cookies | en_US |
| dc.type | Thesis | en_US |