Pilot-Scale Technology Development, Nutritional and Consumer Assessment of Whole-Multigrain Cookies as Influenced by Fructan Inclusion

Authors


Abstract

Abstract:  The benefits of wholegrain finger millet and sorghum were combined with that of fructan in form of fructoligosaccharide in the pilot-scale production (10 kg) of cookies. Complete nutritional analysis of the cookies was carried out to provide nutritional information to the consumers. Whole-multigrain cookies with fructan can be categorized as “High Fiber” as they suffice 21% daily value (DV) of fiber and a “Good Source” of iron as they suffice 12.8% DV of iron. A total of 300 consumers (M = 110 and F = 190), aged between 8 and 66 y evaluated cookies. The overall acceptability (OAA) score of 300 consumers was 8.0 ± 0.58 on a 9-point hedonic scale. Females rated cookies significantly (P < 0.05) higher than males in terms of flavor, texture, appearance, and OAA. Males rated cookies significantly (P < 0.05) higher on color attribute than females. Encouraging response of consumers signified ample scope for viability and marketability of cookies at the commercial scale.

Practical Application:  Consumers are looking at snack and convenience foods to provide increased fiber in their diet and there is a tremendous interest in low-calorie and low-sugar foods. The demand of whole and multigrain products is also on the rise because of the Government's emphasis. The present study would assist in assessing feasibility of commercial production of such novel health foods. Together with this, it will ascertain the marketability and commercial viability of the product by means of the consumer preference trials. Availability of such cookies in the market would offer consumers “health” with “convenience” and “taste.”

Ancillary