Optimizing Cookie Formulation Using a Composite Flour Blend of Soybean, Beetroot, and Wheat: Effects on Physicochemical and Phytonutrient Characteristics
Karishma Singla
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara-144411, Punjab, India.
Anilkumar R. Chaudhari
*
Department of Dairy Engineering, Mansinhbhai Institute of Dairy and Food Technology, Mehsana-384002, Gujarat, India.
Ankit Goyal
Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, Mehsana-384002, Gujarat, India.
Beenu Tanwar
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara-144411, Punjab, India.
Kundan Chaudhary
Department of Dairy Business Management, Mansinhbhai Institute of Dairy and Food Technology, Mehsana-3884002, Gujarat, India.
Apurva Chaudhari
Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana-3884002, Gujarat, India.
Himanshu R. Patel
Department of Dairy Engineering, Mansinhbhai Institute of Dairy and Food Technology, Mehsana-384002, Gujarat, India.
Nihir Shah
Department of Dairy Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana-3884002, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie preparation. The inclusion of SF and BF had significant effects on the physical, chemical, and phytonutrient attributes of the cookies. Results showed an increase in diameter and height with the addition of beetroot and soy flour. T2 had the highest weight (9.57g), diameter (5.42cm), and spread ratio (6.46) among the blends, while T3 had the highest total color difference. T1 cookies had higher levels of protein, crude fiber, total phenolic content, and total antioxidant activity compared to the control. Statistical analysis indicated that the sensory characteristics of the cookies were not significantly affected by the addition of soy and beetroot flours. This study suggests that composite flour cookies enriched with nutritional and antioxidant properties can be developed by incorporating varying levels of beetroot and soy flour alongside wheat flour.
Keywords: Beetroot flour, soy flour, composite flour, cookie, antioxidant, functional properties