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Volume 0, Issue 0 (ARTICLES IN PRESS 2024)
Abstract
Effects of part replacement (20, 40, 60, 80 and 100%) of whole wheat flour by composite flour (based on foxtail millet, proso millet and buckwheat flours in equal proportions) on physical, nutritional, sensory and antioxidant properties of multi-millet cookies were investigated. Increase in the ratio of composite flour in the blend and formulated cookies resulted in increase in ash, fiber, fat and protein and decrease in moisture and carbohydrate contents. Increase in supplementation levels of composite flour added to the TPC, DPPH, reducing power and FRAP and decrease in metal chelating activity of cookies. Maximum gain in thickness and weight as well as loss in diameter, spread ratio and bake loss were observed with the highest composite flour substitution. Color values such as a* was found to be enhanced whereas L* and b* were found to be weakened, simultaneously NEB values got increased upon substitution. A 60% blend of composite flour with whole wheat flour was selected best used in the cookie’s formulation on the basis of sensory evaluation. Overall, this study demonstrates that millet based composite flour can effectively improve the functional values of formulated cookies, in addition to an option for the development of gluten free products for celiac patients.
