Quality Improvement Of Refined Wheat Flour Cookies With Incorporation Of Functional Ingredients

The present study was conducted to improve quality of refined wheat flour cookies with incorporation of various functional ingredients. Formulation of functional cookies was standardized with incorporation of 50% carabeef powder as cheap protein source, 10% orange pulp powder as natural fiber, 1.5% guar gum to replace 40% added vegetable fat, and these cookies were best baked at 150-160 degrees C for 35-40 min. Further functionality of carabeef cookies was improved with incorporation of sodium caseinate as sugar replacer at different levels, that is, 15%, 20%, and 25%. Functional cookies were compared with control for various functional properties. Cooking yield, mineral, and protein content increased significantly (p < .05) with significant (p < .05) decrease in fat content and calorific values with increased level of sodium caseinate. The sensory scores were very well acceptable up to 20% sugar replacement, however, decreased significantly (p < .05) at 25%. It was concluded that low sugar functional carabeef cookies were prepared with 20% of sodium caseinate.Practical applications Traditional cookies prepared from refined wheat flour lack essential amino acids and fiber content, however, these cookies are rich in fat and carbohydrate. In present study, functionality of refined wheat flour cookies was attempted to improve with incorporation of various cheap functional ingredients. These developed functional cookies may be an excellent food option for working women and children as well as people suffering with various life style diseases like obesity, diabetes, and cardiovascular disorders.