Effect of Storage on Dietary Fibre Rich, Multigrain Cookies

Abstract

This study focused on the effect of value addition of multigrain cookies with ripe banana peel powder and date powder during storage. Physical and physicochemical analysis of value added multigrain cookies were determined as per AOAC and evaluate the effect of these parameters during storage. The study firstly optimizes the formulation of multigrain flour, comprising wheat, oats, finger millet and barley flour, by blending these flours in various ratios. Subsequently, based on sensory evaluation, a 70:30 ratio (wheat flour to other flour) was found acceptable. Incorporation of banana peel powder and date powder in ratio of 2.5 to 10 % with shortening, powdered sugar, milk, vanilla essence and baking powder resulted in nutritionally rich cookies compared to control in the manner of protein, crude fiber and carbohydrate. Data obtained from analysis clearly indicated that significant higher score was observed for T5 cookies containing 60:30:5:5 ratio of wheat flour: multigrain flour: banana peel powder: date powder. The effect of storage time was sustainably significant on cookies quality parameters, indicating that cookies were acceptable up to 1 month stored in polyethylene bags without any preservative under ambient conditions.