Standardization and Evaluation of Techno Functional and Physicochemical Properties of Foxtail Millet Cookies Processed with Spice Incorporation

Background: Foxtail millet is a rich source of vitamins, minerals and contain high fiber content which helps in improving resistance to disease, lowers cholesterol and blood sugar, and helps people with diabetes and gastrointestinal problems. Millets are gluten free making it an excellent alternative for individuals with celiac disease or gluten intolerance. Spices are widely used in food processing for their flavour, aroma, and potential health benefits. Incorporating spices into food products like cookies and bakery products not only enhances the sensory profile but can also contribute to the nutritional and functional quality of the product. Especially cumin (or) jeera used in ayurvedic system of medicine in India, cumin seeds have immense medicinal value, particularly for digestive disorders. They are used in chronic diarrhoea and dyspepsia.

Aim: To standardize the jeera incorporated foxtail millet cookies (FMC) by replacing wheat flour with different proportions of foxtail millet flour and evaluating their physico functional and bioactive compounds.

Study Design: Experimental design.

Place and Duration of Study: Post Graduate and research Centre (PGRC) and Millet Processing and Incubation Centre (MPIC) PJTSAU, Rajendranagar, during 2023 and 2024.

Methodology: Standardized the jeera incorporated foxtail millet cookies (FMC) by replacing wheat flour with different proportions of foxtail millet flour (20%, 40%, 50%, 80% and 100%). Based on the sensory scores the best accepted formulation of foxtail millet cookies was further analyzed for physical parameters like diameter, thickness, bulk density and color (h*, C*, L*, a* and b*) values. Functional parameters which include oil absorption capacity (OAC) and water absorption capacity (WAC). Proximate and antioxidant compounds namely TPC (Total phenolic content), TFC (Total flavonoid content) and DPPH (Diphenyl-2-picrylhydrazyl radical scavenging assay) were analysed. Statistical tools such as ANOVA and t-test was used for analysis of data and drawing of conclusions.

Results: No difference was observed between the control cookies and the FMC80 for taste and consistency (P > 0.05). Significant difference was identified between the samples among various parameters like physical, functional, proximate and bioactive compounds. FMC 80 cookies have a significantly larger diameter (35.16±1.526 mm) than control cookies (CC) (33.48±1.051 mm). Thickness of CC co are thicker (11.32±0.170 mm) compared to FMC 80 (10.78±0.617 mm). In Color parameters FMC 80 cookies exhibit higher hue and yellowness, lower redness, and slight increases in lightness and chroma compared to CC. Proximate and minerals composition analysis shows that the ash content was higher in FMC 80 (1.15±0.12) compared to CC (0.75±0.13). Fat content of FMC 80 was more (23.88±0.51) than CC (22.19±0.79). Crude fibre was significantly higher in FMC 80 (1.41±0.22) compared to CC (0.33±0.04). Protein content of FMC 80 (11.10±0.14) was more when compared to CC (4.75±0.45). Carbohydrate and energy in control cookies was (69.79±0.866) but lower energy (497.8±3.48) compared to FMC 80 cookies (carbohydrate-61.42±8.70 and energy - 505±1.00). Minerals analysis of FMC 80 shows higher levels of iron, zinc, sodium, and potassium than control cookies. Phenols, flavonoids and DPPH exhibited higher values for foxtail cookies as compared to control cookies.