Application and effect of addition of popped makhana flour on the properties and qualities of cookies

Abstract

Substitution of wheat flours with non-wheat flours has received considerable attention in recent\ryears due to their positive health benefits. The influence of blending (5-25 %) of popped makhana\rflour and wheat flour on the physico-chemical, textural and sensory qualities of cookie made from\rpopped makhana-wheat flour blend was investigated. The physico-chemical characteristics of cookies\rwere evaluated in terms of proximate composition and energy value. Physical properties were in\rterms of cookie diameter, thickness, spread ratio, colour and cookie breaking strength (texture). The\rcookie sensory qualities were evaluated in terms of texture, mouthfeel, taste, colour and overall\racceptability. Increase in the popped makhana flour proportion increased the moisture and protein\rcontent of the cookies and resulted in a decrease in the fat, ash content, crude fibre, carbohydrates\rand energy value of the cookie. Breaking strength of the cookies significantly (p<0.05) increased\rwhereas cookie diameter and spread ratio significantly decreased with an increase in popped makhana\rflour proportion. On the other hand, increase in weight and thickness was observed with increase in\rproportion of popped makhana flour. The colour value in terms of L*, a* and b* also decreased and\rincrease in colour difference was observed. The sensory quality scores of cookie decreased\rsignificantly with increase in popped makhana flour proportion. The results of overall acceptability\rconfirmed that replacing of wheat flour with popped makhana flour up to 25 per cent for cookie\rbaking was fairly acceptable by the sensory panelist.