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Studies on development of high protein cookies

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 International Journal of Chemical Studies 2018; 6(6): 439-444

P-ISSN: 2349–8528
E-ISSN: 2321–4902
IJCS 2018; 6(6): 439-444 Studies on development of high protein cookies
© 2018 IJCS
Received: 19-09-2018
Accepted: 23-10-2018
Nihir Soni, Anant S Kulkarni and Luv Patel
Nihir Soni
PG Scholars, NIFTEM, Kundli, Abstract
Haryana, India Cookies are good carrier of nutrients like carbohydrate and fat which can be enriched with protein by
partially replacing refined wheat flour with protein rich flour up to an acceptable level. The research
Anant S Kulkarni study was conducted to identify most suitable blend of pulses flour for partial replacement of wheat flour.
Associate Professor, Protein energy malnutrition can be combated with such high protein cookies. Soybean, Moth bean and
Department of Food Processing Chickpea were recognized as potential source of protein and sufficient biological value according to the
Technology, A.D. Patel Institute available literature. In this study these flours were replaced with the base flour i.e. refined wheat flour at
of Technology, New VV Nagar, different replacement level (10, 15, 20 & 25 per cent) and cookies of the above blend were developed.
Anand, Gujarat, India. These cookies were studied with respect to physical, chemical, textural and sensory analysis and Cookies
with 20% Chickpea and 80% refined wheat flour was finalized and protein content increased from 2.9%
Luv Patel
to 6.8%.
PG Scholars, NIFTEM, Kundli,
Haryana, India
Keywords: cookies, chickpea, moth bean, soybean, protein, wheat flour, protein

Introduction
Cookies refer to a baked product generally containing three major ingredients flour, sugar and
fat; these are mixed with other minor ingredients to form dough. Due to its appreciated
rheological characteristics, wheat is principally used in bakery products. Wheat flour is the
basic structural component of most batter and dough products. It is able to perform these
textural functions because of gluten content, which allows expansion of air cells and provide
rigidity after baking. However, wheat protein is deficient in some indispensable essential
amino acids and it has lower protein in comparison with oilseeds and pulses (Kulkarni et al.
2013 and Murugkar 2014) [8, 10]. Composite flour technology for wheat supplementation with
protein rich materials like oilseeds and pulses can become an approach to overcome the
malnutrition. The annual growth of bakery industry is about 10% and the demand of bakery
products are increasing among all sections of people. Cookies are having wider consumption
base, relatively long shelf-life, more convenience and good palatability which make it
attractive for protein fortification and other nutritional improvements. Cookies are
predominantly based on refined wheat flour (RWF) and the blending of RWF with oilseeds
and pulses such as soybean, moth bean and chickpea can upgrade the nutritional quality.
Soybean is one of the most important oil and protein crops of the world. Soybeans contain 30
to 45% protein with a good source of all indispensable amino acids. Defatted soy flour (DSF)
is a cheaper, convenient, conventional and richest source of protein for the fast expanding
population worldwide. Soy proteins are unique among plant proteins by virtue of their
relatively high biological value and presence of essential amino acid lysine which is a limiting
amino acid in most of the cereals. (Kulthe et al. 2011; Sreeram et al. 2010) [9, 19].
Mothbean has been identified as one of the potential protein food source. It is rich in protein,
calcium and it can make an excellent supplement to cereal diet as illustrated by Ismail et al.
2003 [5].
Chickpea is also one of the affordable sources of protein, carbohydrates, minerals and
vitamins, dietary fiber, folate. Moreover, it has good antioxidant activity. Scientific studies
provide some evidence to support the potential beneficial effects of Chickpea components in
Correspondence
lowering the risk of various chronic diseases such as cardiovascular diseases, obesity, cancer
Anant S Kulkarni and diabetes. Chickpea is a good source of isoflavones, which are high in concentration in
Associate Professor, chickpeas embryonic axe fraction, particularly genistein and daidzein which have been
Department of Food Processing associated with reduction of breast cancer, prostate cancer, and cardiovascular diseases.
Technology, A.D. Patel Institute (Sreerama et al. 2010) [19].
of Technology, New VV Nagar,
Anand, Gujarat, India.

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International Journal of Chemical Studies

In developing countries including India people subsist mainly Preparation of raw materials
on starchy diets which lead to malnutrition and children are Sprouting
the worst sufferers. Protein Energy Malnutrition (PEM) is Pulses such as soybean, mothbean and chickpea were
most prevalent which leads to diseases like Kwashiorkor and sprouted before converting into flours. In this process seeds
Marasmus in children. The bakery products are occupying an were cleaned thoroughly to remove dust, dirt, stubbles and
important place in food industry due to its consistent quality foreign matter. Seeds were soaked in distilled water for 4 h at
and therefore, has potential to serve as a vehicle for nutrition room temperature. Then, the excess water was drained,
improvement of population at low cost and without much sample were further rinsed with distilled water, and soaked
convincing. Indian biscuit industry is the largest among all again in water for 4 hours after that the seeds and cotyledons
food industry and India is the 2nd largest manufacturer of were utilized for the further processes and the hulls were
biscuit and cookies in the world followed by USA. Protein discarded (Murugkar, 2014) [10].
enrichment of such food items will certainly improve the
nutritive value of the food to help combat protein deficiency. Defatting of soy flour
Indian Population, being mainly vegetarian, by economies In order to increase the protein concentration of soy flour,
rather than by choice, the unbalanced diets results in defatting was done to extract its oil. Hexane based solvent
deficiency hazards. To help combat this problem, inclusion of extraction method was followed as hexane has ability to
low cost protein rich materials in diet is necessary. extract almost all of the oil present in soybeans (Russin et al.
Considering the 55% consumption in rural areas and 37% 2011) [17].
consumption by lower income groups, biscuits and cookies
can serve as vehicle for providing additional nutrition at Development of recipe for the preparation of protein
affordable cost. enriched cookies
Looking towards the health benefits of protein we have tried The recipe for protein enriched cookies was developed using
to replace wheat flour with soybean, moth bean & chickpea different ingredients such as refined wheat flour, shortening,
which are naturally good source of protein. sugar, leavening agent, flavouring agent and different pulses
such as soybean, mothbean and chick pea flour.
Methodology The cookies were prepared using the following method shown
Procurement of raw materials in Fig.1 (Khetrapaul et al. 2012) [7] with standard control
The raw material required for the research includes Refined recipe (Kamaliya and Kamaliya, 2001) [6] and formulated
wheat flour, Soybean, Moth bean, Chickpea, Sugar, trials (Table 1, 2 and 3).
Shortening, Leavening agent and Flavoring agent (Custard
powder) which were procured from D-Mart super store.

Fig 1: Flow sheet for preparation of cookies

For test samples, the refined wheat flour in the formulation 3. All the samples were baked as above (Fig.1). Each sample
was replaced with flours of soybean, moth bean and chick pea was prepared in duplicate.
@ 10, 15, 20 and 25 percent (w/w) as shown in Table 1, 2 and

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Table 1: Standardization of recipe for preparation for preparation of millimeters with the help of ruler. This process was repeated
cookies by incorporating soybean flour get an average value and results were reported in mm.
Ingredients (g) Control T1 T2 T3 T4
Refined Wheat Flour 100 90 85 80 75 Spread factor
Soybean -- 10 15 20 25 Spread factor (SF) was determined from the diameter to
Shortening 60 60 60 60 60 thickness ratio.
Sugar 50 50 50 50 50
Leavening Agent 1 1 1 1 1 Textural analysis
Water (ml) 5 5 5 5 5 Different samples of cookies as prepared above were studied
Flavor(custard powder) 0.5 0.5 0.5 0.5 0.5 for the effect of replacement of refined wheat flour with flours
of soybean, moth bean and chickpea for its breaking strength,
Table 2: Standardization of recipe for preparation for preparation of using Texture Analyzer (Make: Lloyd) with the test settings
cookies by incorporating moth bean flour reported in Table 4. The measurement of each sample was
done in triplicate. The texture was quantified as total load
Ingredients (g) Control T1 T2 T3 T4
Refined Wheat Flour 100 90 85 80 75
required for rupturing the cookies. Snap strength test was
Mothbean -- 10 15 20 25 conducted for the same.
Shortening 60 60 60 60 60
Table 4: Machine settings for texture analysis of cookies
Sugar 50 50 50 50 50
Leavening Agent 1 1 1 1 1 Specifications Values
Water (ml) 5 5 5 5 5 Probe Three point bend rig
Flavor(custard powder) 0.5 0.5 0.5 0.5 0.5 Mode Return to start
Load cell (kg) 5
Table 3: Standardization of recipe for preparation for preparation of Pre-test speed (mm/s) 1
cookies by incorporating chickpea flour Test speed (mm/s) 3
Post test speed (mm/s) 10
Ingredients (g) Control T1 T2 T3 T4
Test distance (mm) 5
Refined Wheat Flour 100 90 85 80 75
Trigger force (g) 5
Chickpea -- 10 15 20 25
Trigger type Auto
Shortening 60 60 60 60 60
Tare mode Auto
Sugar 50 50 50 50 50
Data acquisition rate (pps) 200
Leavening Agent 1 1 1 1 1
Water (ml) 5 5 5 5 5
Proximate analysis
Flavor(custard powder) 0.5 0.5 0.5 0.5 0.5
Determination of Moisture content
Sample of 5g was weighed in an aluminum dish and allowed
Sensory evaluation
to dry in a hot air oven maintained at 100 0C for 4 hours. It
The samples of cookies so prepared were further subjected to
was cooled in a desiccators to room temperature. Until
sensory evaluation by trained panel consisting of 6 persons
constant weight achieved, it was placed in oven and
using 9-point hedonic scale (Ranganna, 1986) [15]. Ranking
desiccator. Difference in weight in percentage was reported as
was noted on the sensory score card. Based on sensory score
moisture content (A.O.A.C., 2012) [2].
the cookies sample was optimized for the best pulse which is
suitable for increasing protein content of cookies. Determination of ash content
Sample of 5g was weighed into silica crucible and placed in
Physico-chemical analysis muffle furnace. It was kept in muffle furnace maintained at
The prepared samples of cookies incorporated with soybean, 550 0C for 4 hours. It was cooled in desiccators and weighed.
mothbean and chickpea flour at various levels by replacing This was repeated until two consecutive weights were
refined wheat flour @ 10, 15,20 and 25 per cent were constant. The percent ash was calculated using the difference
analyzed for physical properties i.e. diameter, thickness, between the initial and final weight. (A.O.A.C., 2012) [2].
spread factor and texture profile. Chemical analysis of the
cookies sample prepared using optimized formulation based Determination of fat content
on maximum sensory score was carried out using standard Ground 5g sample was weighed accurately in thimble and
methods. defatted with petroleum ether using Soxhlet apparatus for 6-8
Determination of diameter (width), thickness and spread hours at 70 0C. The resultant ether extract was evaporated to
factor of cookies were carried out by the standard methods remove traces of ether and lipid content was calculated
described by Zucco et al. (2011) [21]. (A.O.A.C., 2012) [2].

Diameter Determination of protein content

To determine the diameter (D), six cookies were placed edge It was determined using micro-Kjeldahl method where 0.5 g
to edge. The total diameter of the six cookies was measured in of sample was digested with concentrated sulphuric acid
mm by using a ruler. The cookies were rotated at an angle of (H2SO4) containing pinch of catalyst mixture (K2SO4: HgO:
90O for duplicate reading. This was repeated once more and CuSO4, 99:4.1:0.8). Then digested solution was distilled with
average diameter was reported in millimeters. 40% NaOH and liberated ammonia was trapped in 4% boric
acid, using mixed indicator (methyl red: bromocresol green,
Thickness 1:5). The per cent nitrogen was calculated using following
To determine the thickness (T), six cookies were placed on formula and protein percentage was quantified in the sample
top of one another. The total height was measured in by multiplying with a factor of 6.25 (AOAC, 2012) [2].

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Titre (ml) x N of HCl x 0.014 x 25 x 100 concentration of sugar in hydrolytic solution was calculated
% N = -------------------------------------------------- and per cent total sugar in the sample was quantified.
Aliquot taken x Weight of sample
Results and Discussion
% Protein = % N x 6.25 Effect of defatting and sprouting on nutritional
composition of pulses
Determination of carbohydrate content The data presented in Table 5 illustrates that after sprouting
The total sugar content was estimated by Phenol - H2SO4 the pulses significant variation in the ash, protein, fat and
method using glucose as standard as described by Wankhede carbohydrate content was observed. Protein content of
and Tharanathan (1976) [20]. The sample (0.5 g) was weighed soybean, mothbean and chickpea was significantly increased
accurately in test tube and kept in ice water bath for few due to the activation of natural enzymes. Increase in protein
minutes followed by addition of cold H2SO4 (72%) with content of sprouted pulses further helped in increasing the
gentle stirring. It was refluxed at 98OC for 3 – 4 h to achieve protein content of cookies. Moreover, it was also observed
the complete hydrolysis. The total sugar content was that carbohydrate content was decreased in respective pulses
estimated by Phenol - H2SO4 method using glucose as after sprouting. Further sprouting of pulses was found to
standard. The orange yellow colour was read at 480 nm on increase the biological value of protein. Similar results were
spectrophotometer (Thermo Electron Corporation, Model: obtained by Naik and Sekhon (2014) [12] & Rai et al. (2014)
[14]
Spectronic 20D+). From the calibrated curve the .

Table 5: Effect of sprouting on nutritional composition of pulses

Ash (%) Protein (%) Fat (%) Carbohydrate (%)
Flour
Raw Treated Raw Treated Raw Treated Raw Treated
Soy bean 2.98 4.33 18.22 33.54 9.8 4.48 67.42 56.08
Moth bean 4.3 2.01 6.41 10.2 2.31 10.74 85.55 75.63
Chickpea 2.29 1.23 15.77 16.04 5.31 2.86 74.96 74.44
Data are mean values of triplicate determination

Physical analysis significant change in the spread factor with increase in

The physical parameters like thickness, diameter was replacement levels from 0 to 25 per cent was observed. The
measured and subsequently spread factor was calculated results obtained are in good agreement with the results
accordingly. The data presented in Table 6 illustrates that no reported by McWatters (1977) [11].

Table 6: Physical characteristics of different blends of cookies

Soybean Mothbean Chickpea
Parameters Control
T1 T2 T3 T4 T1 T2 T3 T4 T1 T2 T3 T4
Thickness (mm) 8 7 7 7 7 6 7 9 7 7 7 7 7
Diameter (mm) 50 49 50 50 50 50 52 53 54 50 50 55 52
Spread Factor 6.25 7 7.14 7.14 7.14 8.33 7.42 5.88 7.71 7.1 7.1 7.8 7.4
Data are mean values of triplicate determination

Effect of incorporation of different pulses on textural Table 7: Effect of different ratios of different pulse flours on textural
quality of cookies quality of cookies
The textural characteristics of cookies incorporated with Cookies sample Breaking Strength(kg.f) Deformation(mm)
different flours namely soybean, mothbean and chickpea with Control 4.1409 0.46787
different ratios are given in table 7. Varying the incorporation Soybean
ratio of different pulses changed the textural characteristics of T1 6.229 1.247
cookies significantly over the control sample. The data T2 6.288 0.82787
reported in table 7 revealed that there is variability in the T3 7.04 1.3492
breaking strength of cookies prepared with different blends of T4 7.102 0.5358
soybean. The breaking strength increased from 6.229 to 7.102 Mothbean
Kg.f. In case of Mothbean the breaking strength of cookies Mothbean (T1) 4.0749 0.57082
increased with increase in replacement level but at 20% Mothbean (T2) 4.7507 0.60149
replacement level the breaking strength increased marginally. Mothbean (T3) 5.8566 0.78102
In case of Chickpea, the breaking strength increased from 10 Mothbean (T4) 5.9691 0.42718
pere cent to 25 percent marginally from 4.2301 to 4.9862 Chickpea
Kg.f, respectively. Higher protein content in treated flours Chickpea (T1) 4.2304 0.51554
than wheat flour may be attributed to the increased breaking Chickpea (T2) 4.2593 0.55962
strength of the cookies in proportion to the wheat flour. Chickpea (T3) 4.4251 0.60891
Although the protein content might have increased in blends Chickpea (T4) 4.9862 0.90148
of cookies but they were not found acceptable on sensory Data are mean values of triplicate determination
grounds. The results are in good agreement with the results Where: T1: 10 %, T2: 15%, T3: 20, T: 25%
reported by Kulkarni and Joshi (2013) [8] and Arshad et al.
(2012) [3]. Sensory characteristics of cookies
The cookies prepared by incorporation of different pulse
flours at different ratios were subjected to the sensory
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International Journal of Chemical Studies

evaluation by six trained panelist using hedonic scale. The This may be due to the typical flavor component, which lead
data was analyzed and the data of most preferred blends of to decrease in score of mothbean cookies. Significant after
different flours were presented in table 8. Each blend of taste was observed in soybean and mothbean cookies. The
cookies was evaluated against control and out of which one results showed that increase in incorporation level from 0 to
blend was selected. The preferred blends were soybean 20 per 25.0 % (w/v) of soybean, mothbean and chickpea flour had a
cent, mothbean 15 per cent and chickpea 20 per cent. These significant influence on appearance, texture colour, flavour,
blends were again evaluated to get optimized cookie with after taste and over acceptability. The cookie prepared with a
high protein content up to most acceptable level. The result blend of 20 per cent Chick pea and 80 per cent refined wheat
was obtained by rank sum method revealed that cookies flour were the most preferred in terms of overall acceptability.
incorporated with soy flour at the 20 per cent exhibited poor Although the protein content might have been more in other
rankings for all the sensory attributes. Chickpea incorporated blends of cookies but they were not found acceptable on
cookies was judged best for texture among all the samples due sensory ground. Hence, incorporation level of 20 per cent of
appropriate protein content as compared to the soybean and chickpea flour in cookies can be optimized for the further
mothbean. Colour was found to be better in chickpea cookies study on the basis of results revealed by sensory evaluation.
over soybean and mothbean cookies. Marked variation in the Similar trend of results were obtained by Okpala et al. (2013)
[13]
flavor of mothbean cookies was observed over other samples and Ranhotra et al. (1980) [16].

Table 8: Mean sensory mean scores of preferred blend of cookies samples with different flours of pulses.
Preferred blends Appearance Texture Colour Flavour After taste Overall acceptability
Control 6.45a 7.52b 7.28b 6.25a 6.051b 6.48b
Soybean (T3) 5.66a 6.25a 5.41a 6.33a 5.75a 6.16a
Mothbean (T2) 6.5b 7.35b 5.64a 5.15b 5.68a 6.51b
Chickpea (T3) 7.16c 7.66b 7.33b 6.14a 6.21b 6.82c
The values denoted by different letters in the same column are significantly different (p < 0.05).

Chemical composition of optimized cookies different blends upto 25% partial replacement levels with
The cookies were optimized with help of sensory analysis. refined wheat flour were developed. Physical, Chemical,
Proximate composition of control cookie sample and Textural & Sensory analysis were conducted and the results
optimized cookie sample i.e. Mothbean cookies (T3, 80:20) of Sensory evaluation of all the developed cookies obtained
were analyzed (Table 9). The moisture and ash content by rank sum method indicates that cookies of blend prepared
remained same in the control as well as optimized cookies with 20% Chickpea and 80% refined wheat flour were the
sample and slight decrease in fat content was observed. There most preferred cookies out of all evaluated samples and the
was significant rise in the protein content of cookies with same was optimized. Proximate analysis of optimized and
6.83. In the present study protein content was found to control cookie showed that more than two fold increase in
increase more than two fold from 2.91 to 6.83 per cent. This protein was achieved which fulfill the objectives of the study.
trend of increase in protein content in the cookies as The outcome of the present research can be used as valuable
compared to control was supported by studies carried out by information for the development of high protein cookies.
Kulthe et al. (2011) [9]. This increase could be due to increase
in the proportion of chickpea flour in the flour blend as it Acknowledgement
contains good amount of protein and an excellent complement The authors gratefully acknowledge the infrastructure and
to lysine limited cereal protein. Reports have stated that soy laboratory support extended by A.D. Patel Institute of
flour replacement in product will increase the fat content Technology, Anand to carry out study.
(Farzana et al. 2015) [4] and in comparison chickpea has lower
fat content. (Aleem et al. 2012 and Sreerama et al. 2010) [1, References
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