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Chapter 1 Arsh F

The document discusses the historical significance of wheat flour in bakery products and highlights the nutritional deficiencies associated with it, prompting a shift towards healthier alternatives like barley and kodo millet. Barley is recognized for its health benefits, including fiber content that aids in weight management and diabetes control, while kodo millet is noted for its high nutritional value and potential in bakery applications. The study aims to optimize the use of kodo millet and barley flours in cookie production and analyze their physicochemical properties.

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Arshdeep Singh
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13 views3 pages

Chapter 1 Arsh F

The document discusses the historical significance of wheat flour in bakery products and highlights the nutritional deficiencies associated with it, prompting a shift towards healthier alternatives like barley and kodo millet. Barley is recognized for its health benefits, including fiber content that aids in weight management and diabetes control, while kodo millet is noted for its high nutritional value and potential in bakery applications. The study aims to optimize the use of kodo millet and barley flours in cookie production and analyze their physicochemical properties.

Uploaded by

Arshdeep Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chapter 1

Introduction

Since ancient times, wheat flour has been a crucial element in the making of bakery products.
In the black desert of Jordan, investigators uncovered the oldest known traces of bread
manufacturing. These findings comprised of burnt fragments of flatbread made from wheat,
barley, and wild roots, with an approximate age varying from 11,600 to 14,600 years.
Refined wheat flour is famous for its insufficient nutrition, scanty fiber content, high calorie
content, and role in the occurrence of lifestyle-related disorders. Wheat flour is deficient in
vital amino acids such as lysine and threonine, leading to a poorer quality of protein than
pulses and legumes. As diabetes, obesity, and other lifestyle disorders become more
prevalent, and as people have more access to information about the nutrition and health
impacts of various foods, people have become more conscious of their health. As a result,
there is a growing preference for healthier food alternatives such as millets (Dholakia and
Para 2020).

Barley (Hordeum vulgare L.) is a cereal grain belonging to the poaceae family, considered to
be the fourth important cereal crop in the world after rice, wheat and maize. It is processed
and consumed for preparation of products like chapati, sattu, porridge, risotto, skew, barley
malt, pasta and bakery product. Major barley producing states in the country are Rajasthan,
Uttar Pradesh, Madhya Pradesh, Haryana and Punjab. Whole barley grain contains about 65-
68 % starch, 10-17 % protein, 4-9 % β-glucan, 2-3 % free lipids and 1.5-2.5 % minerals
(Quinde et al., 2004). Barley grain provides low fat, complex carbohydrate for energy,
minerals, vitamins, especially vitamin E and other antioxidants, primarily polyphenols, and
insoluble and soluble fibre. It has received attention from health professionals for its fibre
content, particularly β-glucan, which has several health benefits like weight reduction,
decreasing blood pressure, blood 2 cholesterol, and blood glucose in Type 2 diabetes and
preventing colon cancer (Noaman, 2017).

Kodo millet (Paspalumscrobiculatum L.) is a major food source in the Deccan plateau of
India (Gujarat, Karnataka and parts of Tamil Nadu) and is grown in an area of about 907,800
ha (Yadav et al., 2013). Madhya Pradesh and Tamil Nadu have the maximum share in the
production and promotion of kodo millet. It is highly nutritious, and good substitute to wheat
being non-glutinous, as they are soothing and easy to digest. Kodo grain contains 11 %

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protein, 66.6 % carbohydrates and 3.6 % fat and is an excellent source of dietary fiber. It also
contains high amounts of polyphenols (Hedge and Chandra, 2005). Processing of kodo millet
for the development of value-added food products would be the possible solution for
enhancement of consumption, nutritional status and livelihood security of the people
suffering from lack of nutrition and food. With the changing scenario of utilization of
processed products and awareness of consumer regarding health benefits of kodo millet, a
tremendous potential exists for its utilization in bakery products like muffins, cup cakes,
cookies etc.

Bakery products, particularly biscuits, can be a helpful method to offer improved nutrition by
using more nutritious flours that are rich in protein, fibre, and micronutrients. Biscuits and
cookies, which are baked goods primarily crafted from cereal-based ingredients, generally
possess a moisture content below 5% upon completion of the baking process. These
delightful delicacies derive their delectable qualities from two vital components: fat and sugar
which play crucial roles in augmenting the flavor, texture, and overall richness of the dough
used in biscuit. Usually, cookies have more fat and sugar in them than biscuits do. All over
the world, biscuits and cookies have a similar mixture of flour, fat, egg, and sugar. Baking
powder is added as a rising agent to give them a light and fluffy texture. Wheat flour is the
main ingredient in biscuits, making them soft yet firm, fragrant, and tasty. Biscuits last longer
and stay fresh better than other baked snacks because they have little moisture (4%)
(Dholakia and Para 2020). The bakery industry in India holds a significant position within the
food processing sector today. Bakery products such as cakes, breads, burgers, rusks, muffins,
cookies, and biscuits are widely consumed worldwide due to their affordability, easy
accessibility, and nutritional value.

Fortification in baked products requires modifications to the original product formula, which
creates a new product with better nutritional, physical and sensory qualities from the existing
ones. Baked products prepared from wheat flour fortified with flours of buckwheat, quinoa,
millet, amaranth, corn, sorghum and other non-wheat grains remain a popular trend in baking.
As the incidence of diabetes and obesity have increased exponentially due to modern lifestyle
of eating, thus to overcome them, food containing complex carbohydrate with higher levels
of dietary fibre and beneficial phytochemicals, low glycaemic and calorie food is in demand.
Kodo millets, owing to its non-glutinous nature and presence of diversified nutrient scan
serve as a suitable base material for preparation of numerous bakery products (Hedge and

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Chandra, 2005). Since, a very few studies are available regarding utilizations of barley and
millets in the preparation of bakery goods, an investigation was planned to formulate barley
and kodo millet base cookies. Further, prepared cookies were analysed for their
physicochemical attributes.

The present study was carried out under following objectives:

 To optimize the incorporation levels of kodo millet flour and barley flour for the
development of cookies
 To analyse the physico-chemical properties of resultant product

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