Effect of Partial Substitution of Wheat Flour with Millet-Based Gluten Free Composite Flour on the Quality of Cookies
نویسندگان
1 School of Agriculture Science and Technology, University of Ladakh, Leh, Ladakh, 194101, India.
2 School of Agriculture Science and Technology, University of Ladakh, Leh, Ladakh, 194101, India.
3 School of Agriculture Science and Technology, University of Ladakh, Leh, Ladakh, 194101, India.
4 Regional Research Station, Central Arid Zone Research Institute, Leh, Ladakh, 194101, India.
5 School of Agriculture Science and Technology, University of Ladakh, Leh, Ladakh, 194101, India.
6 Krishi Vigyan Kendra, Nyoma, SKUAST-K, Ladakh, 194404, India.
7 Krishi Vigyan Kendra, Leh, SKUAST-K, Ladakh, 194101, India.
8 School of Agriculture Science and Technology, University of Ladakh, Leh, Ladakh, 194101, India.
doi
10.48311/jast.2025.24122چکیده
Effects of partial 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. An increase in the ratio of composite flour in the blend and formulated cookies resulted in an increase in ash, fiber, fat, and protein and a decrease in moisture and carbohydrate contents. Increase in supplementation levels of composite flour added to the TPC (Total Phenolic Content), DPPH (2,2-diphenyl-1-picrylhydrazyl), reducing power and FRAP (Ferric Reducing Antioxidant Power) and decrease in metal chelating activity of cookies. Maximum gain in thickness and weight and 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 and, simultaneously, NEB (Non-Enzymatic Browning) values increased upon substitution. A 60% blend of composite flour with whole wheat flour was selected as the best and used in the cookie’s formulation based on 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 developing gluten-free products for celiac patients.
