Effect of Partial Substitution of Wheat Flour with Millet-Based Gluten Free Composite Flour on the Quality of Cookies

Document Type : Original Research

Authors
A. Hussain 1
S. Spaldon 1
P. Tundup 2
K. Angmo 1
D. Dolkar 3
M. S. Kanwar 4
D. Namgial 1
D. Namgyal 1
1 School of Agriculture Science and Technology, University of Ladakh, Leh, Ladakh, 194101, India.
2 Krishi Vigyan Kendra, Nyoma, SKUAST-K, Ladakh, 194404, India.
3 Krishi Vigyan Kendra, Leh, SKUAST-K, Ladakh, 194101, India.
4 Regional Research Station, Central Arid Zone Research Institute, Leh, Ladakh, 194101, India.
10.48311/jast.2025.24122
Abstract
Effects of partial replacement (20, 40, 60, 80 and 100%) of whole wheat flour by composite flour (based on foxtail millet, proso millet and buckwheat flours in equal proportions) on physical, nutritional, sensory, and antioxidant properties of multi-millet cookies were investigated. An increase in the ratio of composite flour in the blend and formulated cookies resulted in an increase in ash, fiber, fat, and protein and a decrease in moisture and carbohydrate contents. Increase in supplementation levels of composite flour added to the TPC (Total Phenolic Content), DPPH (2,2-diphenyl-1-picrylhydrazyl), reducing power and FRAP (Ferric Reducing Antioxidant Power) and decrease in metal chelating activity of cookies. Maximum gain in thickness and weight and loss in diameter, spread ratio, and bake loss were observed with the highest composite flour substitution. Color values such as a* was found to be enhanced, whereas L* and b* were found to be weakened and, simultaneously, NEB (Non-Enzymatic Browning) values increased upon substitution. A 60% blend of composite flour with whole wheat flour was selected as the best and used in the cookie’s formulation based on sensory evaluation. Overall, this study demonstrates that millet based composite flour can effectively improve the functional values of formulated cookies, in addition to an option for developing gluten-free products for celiac patients.

Keywords

Subjects

1. Amadou, I., Gounga, M.E. and Le, G.W. 2013. Millets: Nutritional Composition, some Health Benefits and Processing - A Review. Emir. J. Food Agric., 25:501-508.
2. AOAC. 2016. Association of Official Analytical Chemists. Official Methods of Analysis (20th ed.).
3. Anberbir, S.M., Satheesh, N., Abera, A.A., Kassa, M.G., Tenagashaw, M.W., Asres, D.T., Tiruneh, A.T., Habtu, T.A., Sadik, J.A., Wudineh, T.A. and Yehuala, T.F. 2024. Evaluation of Nutritional Composition, Functional and Pasting Properties of Pearl Millet, Teff and Buckwheat Grain Composite Flour. Applied Food Res., 4(1):100390.
4. Baljeet, S.Y., Ritika, B.Y. and Roshan, L.Y. 2010. Studies on Functional Properties and Incorporation of Buckwheat Flour for Biscuit Making. Int. Food Res. J., 17:1067-1076.
5. Chandrasekara, A. and Shahidi, F. 2012. Antioxidant Phenolics of Millet Control Lipid Peroxidation in Human LDL Cholesterol and Food Systems. J. Amer. Oil. Chem. Soc., 89(2): 275-285.
6. Chauhan, A., Saxena, D.C. and Singh, S. 2016. Physical, Textural and Sensory Characteristics of Wheat and Amaranth Flour Blend Cookies. Cogent Food Agric., 2: 1125773.
7. Chen, J., Wang, L. and Xiao, P. 2021. Informative Title: Incorporation of Finger Millet affects In-vitro Starch Digestion, Nutritional, Antioxidative and Sensory Properties of Rice Noodles. LWT-Food Sci. Technol., 151:112145.
8. Chhavi, A. and Savita, S. 2012. Evaluation of Composite Millet Breads for Sensory and Nutritional Qualities and Glycemic Response. Malnutr. J. Nutr., 18(1): 89-101.
9. Chopra, N., Dhillon, B. and Puri, S. 2014. Formulation of Buckwheat Cookies and Their Nutritional, Physical, Sensory and Microbiological Analysis. Inter. J. Advan. Biotechnol. Res., 5(3): 381-387.
10. Filipcev, B., Simurina, O., Sakac, M., Sedej, I., Jovanov, P., Pestoric, M. and Bodroza-Solarov, M. 2011. Feasibility of Use of Buckwheat Flour as an Ingredient in Ginger Nut Biscuit Formulation. Food Chem., 125:164-170.
11. Gani, A., Wani, S.M., Masoodi, F.A. and Salim, R. 2013. Characterization of Rice Starches Extracted from Indian Cultivars. Food Sci. Technol. Int., 19:143-152.
12. Hussain, A., Kaul, R. and Bhat, A. 2018. Development of Healthy Multigrain Biscuits from Buckwheat-Barley Composite Flours. Asian J. Dairy Food Res., 37(2): 120-125.
13. Hussain, A. and Kaul, R. 2018. Formulation and Characterization of Buckwheat-barley Supplemented Multigrain Biscuits. Curr. Res. Nutr. Food Sci., 6(3): 873-881.
14. Jan, U., Gani, A., Ahmad, M., Shah, U., Baba, W.N., Masoodi, F.A., Maqsood, S., Gani, A., Wani, I.A. and Wani, S.M. 2015. Characterization of Cookies Made from Wheat Flour Blended with Buckwheat Flour and Effect on Antioxidant Properties. J. Food Sci. Technol., 52(10):6334-6344.
15. Jayawardana, S.A.S., Samarasekera, J.K.R.R., Hettiarachchi, G.H.C.M. and Gooneratne, J. 2022. Formulation and Quality Evaluation of Finger Millet (Eleusine coracana (L.) Flour Incorporated Biscuits. Food Sci. Technol. Int., 28:430-439.
16. Kaur, M., Singh, K.S., Arora, A.P., Sharma, A. 2014. A Gluten-Free Cookies Prepared from Buckwheat Flour by Incorporation of Various Gums: Physicochemical and Sensory Properties. LWT-Food Sci. Technol., 1-5.
17. Kim, J.S., Hyun, T.K., Kim, M.J. 2011. The Inhibitory Effects of Ethanol Extracts from Sorghum, Foxtail Millet and Proso Millet on α-glucosidase and α-amylase Activities. Food Chem., 124:1647-1651.
18. Mohamed, T.K., Zhu, K., Issoufou, A. 2009. Functionality, In-vitro Digestibility and Physicochemical Properties of Two varieties of Defatted Foxtail Millet Protein Concentrates. Int. J. Mol. Sci. 10:5224-5238.
19. Marak, N.R., Malemnganbi, C.C., Marak, C.R. and Mishra, L.K. 2019. Functional and Antioxidant Properties of Cookies Incorporated with Foxtail Millet and Ginger Powder. J. Food Sci. Technol., 56:5087–5096.
20. Poongodi Vijayakumar, T., Mohankumar, J.B. and Srinivasan, T. 2010. Quality Evaluation of Noodles from Millet Flour Blend Incorporated Composite Flour. Electron. J. Environ. Agric. Food Chem., 9:479-492.
21. Shah, A., Ahmad, M., Ashwar, B.A., Gani, A., Masoodi, F.A., Wani, I.A., Wani, S.M. and Gani, A. 2015. Effect of ᵞ-irradiation on Structure and Nutraceutical Potential of β-glucan from Barley (Hordeum vulgare). Inter. J. Bio. Macromole., 72:1168-1175.
22. Rai, S., Kaur, A. and Singh, B. 2014. Quality Characteristics of Gluten Free Cookies Prepared from Different Flour Combinations. J. Food Sci. Technol. 51:785-789.
23. Sedej, I., Sakac, M., Mandic, A., Misan, A., Pestoric, M. and Simurina, O. 2011. Quality Assessment of Gluten-free Crackers Based on Buckwheat Flour. LWT-Food Sci. Technol., 44:694-699.
24. Sharma, P. and Gujral, H.S. 2014. Anti-staling Effects of β-glucan and Barley Flour in Wheat Flour Chapatti. Food Chem., 145:102-108.
25. Shimray, C.A., Gupta, S. and Venkateswara Rao, G. 2012. Effect of Native and Germinated Finger Millet Flour on Rheological and Sensory Characteristics of Biscuits. Int. J. Food Sci. Technol., 47:2413-2420.
26. Sreerama, Y.N., Sasikala, V.B. and Pratape, V.M. 2010. Nutritional Implications and Flour Functionality of Popped/Expanded Horse Gram. Food Chem., 108:891-899.
Journal of Agricultural Science and Technology
Volume 27, Issue 5
July and August 2025
Pages 1017-1030