Formulation, Characterization, and Shelf Life Study of Gluten-Free Cookies Using Hill Grains of Nepal
Date
2023
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Department of Microbiology
Abstract
The consumption of bakery items made from refined flour has increased in the
past decade, resulting in a rapid rise of gluten-related disorders. The purpose
of this study was to develop, characterize, and study the shelf life of various
gluten-free cookies (GFC) using indigenous hill grain flours of Nepal, fungal
α-amylase, baking powder, and baker's yeast as leaveners. Various composite
flours were prepared by millet, maize, buckwheat, and taichin rice flour in
75:25%, baked at 200°C for 20 minutes, proofed at 30°C until 1 hour for food
grade fungal α-amylase with improver and baker’s yeast treated sample before
mixing with cream. The moisture content of all formulated cookies was below
5% except BWBY sample during the 60 days of storage period. BWBY
cookies showed highest moisture content, ranging from 6 % to 8.37% during
60 days of storage. The ash content of cookies samples were found to be
significantly increased from 0.81% to 2.59%. Cookies made with 75:25 %
millet-taichin rice flour blend treated with food grade fungal α-amylase with
improver and baker’s yeast, received the highest scores for taste (8.0), texture
(7.6) and crunchiness (8.1) out of 9 point headonic scale. Gluten-free cookies
(GFC) were found to have a higher ash and moisture content compared to
traditional cookies. The bacterial and fungal growth was not observed on both
PCA and PDA plates at 0 days of storage. The microbial load and moisture
content increased over time in most of the cookie samples. However, the
microbial counts remained within acceptable levels (below 1×10
vi
4
cfu/gm) and
the moisture content below 5% throughout the entire storage. Despite a
marginal decrease, the overall acceptability (OAC) score of the all cookies
was still well accepted (7 out of 9) by panelists after 60 days of storage.
Based on their nutritional, sensory, and microbial qualities, the cookies made
with a combination of millet-taichin rice flour (MABK), and maize-taichin
flour (MzABK) were found to be good in quality until the end of the storage
period (60 days).
Key words: Gluten free cookies, Millet-rice flour cookies, Maize-rice flour
cookies, Buckwheat-rice flour Cookies, Whole wheat grain cookies
Description
Keywords
Gluten free cookies, Millet-rice flour cookies, Maize-rice flour cookies, Buckwheat-rice flour cookies, Whole wheat grain cookies