The objective of this study was to optimize the formulation of cookies from the composite flour of germinated kidney bean, chickpea, and wheat using response surface methodology (RSM). Snap force, spread ratio, and overall acceptability served as responses for the optimization of cookie formulation. Optimization and validation of central composite rotatable design (CCRD) of RSM concluded the feasibility of using 19.11 g of germinated kidney bean flour, 31.19 g of germinated chickpea flour, and 50.00 g of germinated wheat flour, per 100 g of flour composition for cookie preparation. Characterization of the novel formulated product was done by analyzing various attributes of flour and cookies. Optimized composite flour formulation (OCFF) exhibited appropriate functional and pasting characteristics required for cookie preparation. Optimized composite flour cookies (OCFCs) had a higher amount of protein (12.32 ± 0.11), fats (22.57 ± 0.23), and crude fiber (5.64 ± 0.02) content as compared with ungerminated wheat flour cookies (UWFCs). in vitro digestibility (carbohydrate and protein) was significantly higher in OCFCs owing to the utilization of geminated grain's flour. Amino acid content of germinated grains enhanced the total essential amino acids in OCFCs. Shelf life of the formulated product was acceptable for up to 90 days when stored at 25°C in aluminum‐laminated sealed bags.
Novel formulation of cookies from germinated legumes and triticale was developed by using central composite design of response surface methodology. Quality parameters like snap force, spread ratio, and overall acceptability were analyzed by varying the proportion of legumes. The design validated the feasibility of utilizing 15.13‐g germinated kidney bean and 34.50‐g chickpea flour per 100‐g cookies flour. Functional and pasting characteristics of novel composite flour formulation (CFF) varied significantly (p < .05) as compared to wheat flour (control) and found appropriate for cookie dough formation. Cookies prepared were good in nutritional attribute with improved protein and carbohydrates digestibility. Essential amino acid content of optimized cookies was higher due to germination and legume substitution. Composite flour cookies (CFC) had softer texture and acceptable color characteristics. Shelf life parameters of CFC varied significantly (p < .05) as compared to control wheat flour cookies (WFC), but were acceptable for 90 days.
Practical applications
Gluten sensitivity of the population shifted the paradigm of consumer acceptability from commonly available products to processed food with low gluten products. Processing of flour often resulted in reduced nutrition and its bioavailability. Cereal–legume composite flour provides an alternative to low gluten products with higher nutritional value. Processing techniques like germination combined with composite flours can improve the desired nutritional and functional attributes.
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