Physicochemical and sensory properties of black wheat products cookies

Introduction

In India has a tragic in spite of being the world's second-largest food production country, malnutrition particularly among children continues to be a major obstacle to the nation's progress. Malnutrition is caused by a variety of circumstances, some of which include insufficient breastfeeding, limited access to wholesome food especially when food prices increase and several types of infections. The term "malnutrition" refers to deficiencies, excesses, or imbalances in a person's consumption of energy and/or nutrients. It falls into two major groups of conditions. The first is categorized as "under nutrition," which refers to a deficiency of essential nutrients that can halt growth both inside and externally, leading to stunting and under weight, for example. Malnutrition includes the second group, which is related to overeating and conditions including obesity, diabetes, and heart disease The current scenario of school-age children's health and nutrition in India is far from ideal. According to data from the National Family Health Survey NFHS 5 -(2019-21) Globally, wheat (Triticum aestivum L.) is the most significant and extensively cultivated crop. Due to its great production and wide range of adaptation, it is the oldest known staple food crop and is referred to as the "King of Cereals" (Kannoj et al., 2022) [10] . Purple and blue wheat were crossed to produce black wheat, a coloured or pigmented variety of wheat. Wheat grain's outer layer contains anthocyanin, which gives it its black colour. Among other beneficial and useful components, it includes phenolic compounds, anthocyanin, carotenoids, phytic acid, essential amino acids, dietary fibre, vitamins, and minerals. Compared to typical yellow wheat, black wheat has higher levels of protein, dietary fibre, calcium, vitamin K, total flavonoid, total phenolic content, and antioxidant activity. Millets are cultivated around the world with several key players dominating production due to favourable climates and effective agricultural practices. India leads as the top millet producer leveraging its diverse agro-ecological zones to grow a wide variety of millets and meet global demand (Kumar & Singh, 2018) [5] . China is another significant producer, where millets play a central role in traditional diets and farming systems (Wang et al., 2019) [11] . In Africa, countries like Nigeria and Burkina Faso excel in millet cultivation, thriving in their arid environments that perfectly suit these drought-tolerant grains (Oni et al., 2020) [9] . Meanwhile, the United States is expanding its millet production, driven by increasing interest in healthy and alternative crops (Jones & Williams, 2021) [4] .

Methods and Materials Procurement of raw material

The present study was carried out in the Department of Food Science and Nutrition, College of Community Sciences, Chandra Shekhar Azad University of Agriculture And Technology, Kanpur, UP, 208002. Black wheat and other food ingredients required to develop food were purchased from the local market of Kanpur city. All the equipments, chemicals, utensils used during the study were procured from the department.

Development of the black wheat product

Table 1: Showed that the flour of black wheat, ragi and bajra were prepared the cookies in different ratio and fig. 2

Sensory Evaluation

All treatment of black wheat cookies were for the subjected to sensory evaluation by Skilled panel members of using 9 point hedonic scale the score was noted on basis of sensory score card.

Physicochemical Evaluation

All treatment of black wheat cookies were analyzed moisture, crude protein, crude fat, crude fiber, total ash and carbohydrate by AOAC method.

Statistical Analysis

The mean and standard deviation were calculated in three parallel replicates. All the analysis was done using Completely Randomized Design (CRD) tool in Microsoft Excel. To determine the significance, an ANOVA was computed for each of the sensory evaluation's features.

Results and Dissuasion

The results of nutritional composition of control (T 0 ) and black wheat cookies incorporated with ragi and bajra flour (T 1 , T 2 , T 3 , T 4 ) are given in the table2. Nutritional comprises of total moisture, total ash, crude fiber, crude fat, crude protein and carbohydrate. Whereas control cookies coded as T 0 was found (60 gm whole wheat flour, 10 gm butter, 25 gm sugar) there was a significant difference developed cookies and control cookies. The moisture content of developed cookies was observed (T 1 -2.23%, T 2 -2.26%, T 3 -3.06%, T 4 -3.23%) was more than control cookies (T 0 -1.96%) respectively. The moisture content of the black wheat cookies were decreased with the addition of ragi flour and bajra flour. The ash content of the developed cookies coded Whereas control cookies coded as T 0 was found (60 gm whole wheat flour, 10 gm butter, 25 gm sugar ) there was a significant difference developed cookies and control cookies. The ash content of developed cookies was observed (T 1 -1.9%, T 2 -2.1%, T 3 -2.3%, T 4 -2.5%) was more than control cookies (T 0 -1.63%) respectively. The ash content of the black wheat cookies were increased with the addition of ragi flour and bajra flour. The fiber content of developed cookies was observed (T 1 -3.8%, T 2 -4.2%, T 3 -4.33%, T 4 -4.63%) was more than control cookies (T 0 -1.8%) respectively. The fiber content of the black wheat cookies were increased with the addition of ragi flour and bajra flour.The fat content of developed cookies was observed (T 1 -2.3%, T 2 -2.7%, T 3 -3.03%, T 4 -3.7%) was more than control cookies (T 0 -2.1%) respectively. The fat content of the black wheat cookies decreased with the addition of ragi flour and bajra flour. The protein content of developed cookies was observed (T 1 -7.44%, T 2 -7.68%, T 3 -7.89%, T 4 -8.73%) was more than control cookies (T 0 -7.31%) respectively. The protein content of the black wheat cookies increased with the addition of ragi flour and bajra flour.

The carbohydrate content of developed cookies was observed (T 1 -82.49%, T 2 -80.65%, T 3 -79.37%, T 4 -77.16%) was less than control cookies (T 0 -85.18%) respectively. The carbohydrate content of the black wheat cookies increased with the addition of ragi flour and bajra flour. Data also revealed that decreasing the incorporating of ragi and bajra flour with black wheat flour is resulted in a higher sensory parameters. This could be due to the property of black wheat flour improved the texture and appearance and taste of the cookies. In term of overall acceptability T 1 was found to be the most preferred treatment among the proposed ones, receiving the highest score for all sensory attributes, followed bcontrol, T 1 ,T 2 ,T 3 and T 4 .The score was higher than the control sample also for all the products Treatments.

Sensory Analysis of Cookies

Conclusion

Black wheat is gluten free rich, antioxidant, and anti cancerous, procured for the diseases such as obesity, cardiovascular diseases and good source fortification of iron and zinc. Ragi and Bajra are good source of calcium and protein. For the preparation of cookies a standardarised ratio were set to the replacement of regular wheat flour were prepared. On the basis of sensory evaluation and proximate analysis found acceptable and recorded for highest attributes. The good quality of cookies must be prepared by using the millet (ragi and bajra flour), beneficial for good health The outcomes of the present research study can be high protein, calcium, iron and zinc cookies prefer to malnutrition children & all age groups.

Recommendation

 The therapeutic products can be developed for various diseases as the black wheat flour is rich in fiber.  Black wheat flour is used in making for various kinds of food products at home and industrial level in place of normal wheat. So the consumption of black wheat flour is good health benefits.  Millets is low cost cereals but has many health benefits and to make lost cost food products for commercial purpose.

Acknowledgement

AcknowledgementThe authors are highly thankful to the Head of Department of Food Science and Nutrition for help and worthy suggestion.

References

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