Formulation of Low Calorie Multigrain Cookies Using Sugar Replacer (Palm Candy) and Fat Replacer (Polydextrose) and Assessment of Physical and Sensory Parameters of Formulated Cookies
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2019, Vol 9, Issue 4
Abstract
The aim of the study was to formulate low calorie multigrain cookies using refined wheat flour, finger millet flour, pearl millet flour, roasted green gram flour, palm candy (sugar replacer) and polydextrose (fat replacer). The multigrain composition ratio (refined wheat flour: finger millet flour: roasted green gram flour) used for cookie preparation were, 50:10:40 (T1), 50:20:30 (T2), 50:25:25 (T3), 50:30:20 (T4), 50:40:10 (T5) and another composition (refined wheat flour: pearl millet flour: roasted green gram flour) were, 50:10:40 (T6), 50:20:30 (T7), 50:25:25 (T8), 50:30:20 (T9), 50:40:10 (T10). Replacement of sugar with palm candy was tried at various levels (20, 25 & 30g) and it was standardized (30g). Likewise, fat replacer (polydextrose) was standardized as 30% from the trails 10 to 50 per cent. The prepared cookies were given for sensory evaluation to 15 members using 9– point hedonic scale. Based on the sensory evaluation T10 (8.2) obtained the highest score followed by T5, T9& T4 (8.1, 7.93 and 7.65 respectively). Physical parameters such as thickness, diameter, spread ratio and weight loss were measured before & after baking whereas cookies weight, bulk density & hardness were measured only for the final product. For the treatment T10, T5, T9& T4 the weight of the cookies were in the range of 44.2 to 37.761 g and bulk density were in the range of 0.91 to 0.81 g/ml. Diameter, thickness & spread ratio was increased in baked cookies when compared to unbaked cookies in all treatments whereas the spread ratio value decreased in baked cookies of control sample.
Authors and Affiliations
Indumathi . P, Saravankumar . R
Keywords
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- EP ID EP649192
- DOI 10.24247/ijasraug201924
- Views 165
- Downloads 0
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