Optimization and evaluation of composite flour cookies prepared from germinated triticale, kidney bean, and chickpea
Mandeep Singh Sibian, Charanjit S. Riar
Abstract
Novel formulation of cookies from germinated legumes and triticale was developed by using central composite design of response surface methodology. Quality parameters like snap force, spread ratio, and overall acceptability were analyzed by varying the proportion of legumes. The design validated the feasibility of utilizing 15.13-g germinated kidney bean and 34.50-g chickpea flour per 100-g cookies flour. Functional and pasting characteristics of novel composite flour formulation (CFF) varied significantly (p < .05) as compared to wheat flour (control) and found appropriate for cookie dough formation. Cookies prepared were good in nutritional attribute with improved protein and carbohydrates digestibility. Essential amino acid content of optimized cookies was higher due to germination and legume substitution. Composite flour cookies (CFC) had softer texture and acceptable color characteristics. Shelf life parameters of CFC varied significantly (p < .05) as compared to control wheat flour cookies (WFC), but were acceptable for 90 days. Practical applications Gluten sensitivity of the population shifted the paradigm of consumer acceptability from commonly available products to processed food with low gluten products. Processing of flour often resulted in reduced nutrition and its bioavailability. Cereal–legume composite flour provides an alternative to low gluten products with higher nutritional value. Processing techniques like germination combined with composite flours can improve the desired nutritional and functional attributes.