Value addition and quality evaluation of dietary fibre rich, multigrain cookies

Abstract

The aim of this work was to Value addition of dietary fiber rich, multigrain cookies; with by-product utilization of ripe banana peel powder and date powder. To prepare cookies with respect to nutritive value, quality and sensory attributes. Optimized formulations for wheat-based cookies incorporated with multigrain flour (oats, figure millet, barley), banana peels powder and date powder. Various blends of wheat and multigrain flour like 100:00, 80:20, 70:30 and 60:40 was prepared, to determine adequate level of multigrain flour with help of sensory evaluation in which 70:30 ratio was found acceptable. Incorporation of banana peel powder and date powder in ratio of 2.5% to 10% that is 100:00:00, 65:30:2.5:2.5, 60:30:5:5 and 50:30:10:10 with shortening, powdered sugar, milk, vanilla essence and baking powder resulted in nutritionally rich cookies compared to control in the manner of protein, crude fiber and carbohydrate. Data obtained from sensory evaluation clearly indicated that significant higher score was observed for appearance, taste, color, flavor, texture and overall acceptability in cookies (T5) containing 60:30:5:5 ratio of wheat flour: multigrain flour: banana peel powder: date powder. The effect of storage time was sustainably significant on cookies quality parameters, indicating that cookies were acceptable up to 1-2 months stored in polyethylene bags without any preservative under ambient conditions.