Abstract
This study aimed at enhancing the physico-chemical, nutritional, nutraceutical, and sensory characteristics of cookies by incorporating whole cereals (wheat and finger millet) flour and replacing sugar with jaggery as an alternate sweetener. A series of jaggery-based cookies using, refined flour (RF), RJC; wheat flour (WF), WJC; non-germinated finger millet (MF), WMJC, and germinated finger millet flour (GMF), WGMJC, were developed and compared with control sugar cookies. Further, cookies were analysed for their physico-chemical parameters (pH, spread ratio, colour, texture, and dough rheology), nutritional composition nutraceutical properties [total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities], sensory attributes, and shelf-life. Additionally, MF, GMF, WMJC, and WGMJC were also evaluated for total amino-acid (AA) and phytic acid contents. Incorporation of JP, WF, MF and GMF in cookies improved their physico-chemical, nutritional, and nutraceutical properties. The WGMJC cookies had the highest levels of TPC (2.87 µg GAE/mg), TFC (0.8 µg QE/mg), antioxidant activities (ABTS and DPPH IC50 of 11.75 mg/mL and 18.39 mg/mL, respectively), and AA content (193.33 mg/g), with lowest phytic acid content (69.3 mg/g). Shelf life studies conducted on jaggery cookies demonstrated a level of stability similar to that of control sugar cookies. This study emphasizes the formulation of nutritious functional cookies to meet the increasing demand for convenient, balanced, and health-conscious snack alternatives.
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Acknowledgements
The authors are grateful to Rajiv Gandhi Science and Technology Commission (RD/0120-RGSTC01-001) (Government of Maharashtra), India, for funding this project.
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This research was supported by the Rajiv Gandhi Science and Technology Commission (RD/0120-RGSTC01-001), Government of Maharashtra, India.
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Dr. KKD: Conceptualization, Investigation, Methodology, Experimental work, Data curation and interpretation, Original manuscript writing; SSM: Experimental work, Data curation and interpretation, Original manuscript writing; Prof. SMM: Supervision, Validation, Manuscript review and editing; Prof. AA: Supervision, Validation, Manuscript review and editing; Prof. RSS: Conceptualization, Investigation, Validation, Design of experiment, Research plan, Manuscript review and editing.
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Dubey, K.K., Mishra, S.S., Mahajani, S.M. et al. Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties. Sugar Tech 26, 117–130 (2024). https://doi.org/10.1007/s12355-023-01320-w
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DOI: https://doi.org/10.1007/s12355-023-01320-w