Vol. 11, Issue 10 (2022)

Author(s):
Archana Maravi, Deepali Bajpai, Priyanka Patel, Shashi Bala Ahirwar and SS Shukla

Abstract:
The present research work aimed to develop Niger fortified cookies with a replacement level of sugar, baking ingredients, and whole Niger flour (WNF) in control (refined wheat flour (RWF) using response surface methodology (RSM) as a standard process. The mathematical approach based on CCRD RSM was successfully used to beneficially optimize and develop the Niger flour fortified cookies. The optimal combination of the composite ingredients is required to produce cookies with desired physical properties as criteria of quality due to acceptance of the consumer. Therefore, the independent parameter, i.e. RWF:WNF (90:10, 85:15,80:20, 75:25 and 70:30), Sugar (20 g, 30 g, 40 g, 50 g and 60 g), shortening (15 g, 20 g, 25 g, 30 g and 35 g), baking powder (2.5 g, 3.0 g, 3.5 g, 4.0 g and 4.5 g) were taken and 30 treatments of cookies were prepared. The optimal combination of composite ingredients required to produce cookies with desired physical properties were thickness 8.346mm, diameter 58.267mm, Spread ratio 8.528 and moisture content 6.955% at WNF:RWF 20:80 g, sugar 40.00 g, shortening 25.099 g, baking powder 3.500 g respectively.