Abstract:
Processed wheat flour products have higher demand in the market while other pulse-based products have lower market demand. However, a greater nutritive value of bakery products can be obtained by mixing pulse flours with wheat flour and corn flour. The method involved four-component mixture design that generated four composite flours. Composite flours formulated with winged bean seed flour (25 to 40%), winged bean tuber flour (10 to 25%) and corn flour (20 to 40%) along with 100% wheat flour as control. Further, produced cookies were evaluated for physical parameters, proximate analysis, and energy value. The sensory evaluation for different treatments was carried out using 9-point hedonic scale testing for taste, texture, color, aroma, appearance, and overall acceptability. The results showed that there were significant differences (p<0.05) observed between different treatments for moisture, fiber, ash, protein-energy value, and sensory attributes. The physical parameters like thickness, volume, and density showed significant differences (p<0.05) among the treatments. The moisture content of cookies varies between 0.8 to 2.05% while fiber content ranged from 5.88 to 29.11%. The protein content of composite cookies was range between 10.48 to 23.36% and mineral content varied between 4.19 to 6.17%. The energy value of the cookies around 510.22 to 602.47 Kcal/100g. According to the nutritional values, T2 selected as best treatment. The sensory analysis also exhibits that composite cookies were preferred over traditional cookies. The outcome of this research can be useful for the development of protein-enriched cookies with underutilized plant-based products.
