Development and Shelf Life Assessment of Millet Cookies by means of Nutritional and Sensory Evaluation Characteristics

 

D. Gunaseelan1, A. Arun2*

1Assistant Professor and Research Advisor, Department of Hotel Management,

Jamal Mohammed College (Autonomous) Trichy 20.

2Assistant Professor, School of Hotel and Catering Management,

Vels Institute of Science Technology and Advanced Studies (VISTAS). Pallavaram, Chennai 117.

*Corresponding Author E-mail: arunarticle2016@gmail.com

 

ABSTRACT:

The cookies are well known bakery products with simple recipe and method of preparations. The study involves in formulation of cookies with commonly available millets in India and enumerates their marketing challenges and opportunities. Formulated cookies are analysed for their nutritional aspects, distributed among 30 panel members checking for their organoleptic qualities. Further the nutritive value and shelf life period of the cookies were also premeditated. The data collected using the hedonic scorecard are analysed with a SPSS (24) software. The study result shows that the millet cookies are nutritious and has a better shelf life and stupendous acceptance level among the panellist members. There exist good opportunities in marketing the cookies overcoming the challenging factors.

 

KEYWORDS: Cookies, Millet, Nutrition, Sensory Evaluation, Shelf Life.

 

 

INTRODUCTION:

Cookies are staple ready to eat food being consumed among all people with no regard to any demographic concerns like age, financial status or geographical boundaries. Easy availability at any part of the state urban or rural, nutritious features, less cost etc has made the cookies well known snacks. United states of America and India takes the first two position respectively in production of cookies and biscuits and India is third largest consumer of these products.1 In the 2020 it is estimated that the per capita consumption of cookies worldwide will be 3.0 kg annually.2

 

The cookies are being consumed more in urban areas compared to rural areas herby the demand for the cookies has been raised these years than the biscuits.3 Globally cookies market has been boosted up and expected to index the Compounded Annual Rate of Growth of 4.1 percentage during the years of 2018 to 2023.4

 

 

Cookies are convenient food stuff with distinctive flavour, taste and nutritive composition depending upon the ingredients. The study involves in the formulation of cookies with millets like Barnyard Millet, Pearl Millet Foxtail Millet and Kodo Millet which are commonly available in markets, healthy and nutritious.

 

Millets are considered to be the oldest grains used for the household purposes of mankind. Millets are rich in all nutritious aspects like vitamins, fats, protein and especially dietary fibres that help in providing various medical and health benefits. A regular inclusion of millets into diet will reduce the risk of cardiovascular problems helps in treating constipation, diabetes etc.5 India is the largest producer of these gluten free coarse cereals and the prime consumer of millets,6 next prime rakings in consumption of millet is taken by the African countries like Niger, Nigeria, Ethiopia Senegal etc7 Millets has been consumed all over India the states, Assam (18.82Kg/month) and Bihar (18.69/month) are the prime consumers of millets. The per capita consumption of millets has been reduced from the years of 1970s in both urban and rural areas, due to the influence of westernization in food culture.8

 

Many countries has not been aware of the importance of these millet food grains, about 44 percentages of people from 129 countries are experiencing many health issues like under nutrition, adult overweight and obesity. This nutritional imbalance can be overcome by consumption of millet varieties. The nutritional aspects and easy availability facts have made the world food factories to concentre enhancing the formulation and incorporation of these millets into their processed food improving the usage of millets into daily routine diets.9 The study involves in formulation of cookies with common millet varieties and check for their shelf life period, nutritional aspects, degree of acceptance and finally their opinions in marketing these cookies nationally or internationally.

 

MATERIALS AND METHODS:

The study was carried out constituting both the survey and experimental methods. Initially the study starts up with the formulation of the cookie recipes, preparation of cookies, analysis for their nutritional importance and organoleptic quality preferences among the panellist members. The marketing facets about the formulated cookies are recorded.

 

Formulation and Preparation of Cookies:

The cookie recipes are formulated with the incorporation of millet flours commonly available in are used in the preparation of cookies. The millets are hand-picked for foreign particles, cleaned and washed, dehydrated, roasted and ground well into fine smooth flour.

 

The standard method of preparation of cookies are applied, beside the incorporation is done as an alternative in flour. The flour used in the cookie are taken in 8:2 ratio that is 8 part of millet flour and 2 part of wheat flour as the millet flour are gluten free the binding of cookie dough is not possible without the usage of wheat flour.

 

Palm sugar is used in the preparation of cookies as an alternative for the white sugar. The palm sugar confers a rich aroma, taste and colour for the cookies. The cookies are coded as follows: CODE A (Barnyard Millet Cookies), CODE B (Kodu Millet Cookies), CODE C (Foxtail Millet Cookies) and CODE D (Pearl Millet Cookies) and the study is carried out to check for their nutritional composition and sensory evaluations.

 

Nutritional aspects of millets:

Barnyard millet is an oldest and hardiest domesticated millet, possesses a rich cooking and sensory attributes.10 The millet have a rich content of antioxidant11, protein and dietary fibres with low glycemic index hulled or dehulled and heated hence it acts as a good diet for the diabetics.12

 

Kodu millet is easy digestible gluten free millet varies in colour from grey to light red with high dietary fibre content. The millet is a rich source of vitamins like B6, folic acid and niacin and other minerals for instance iron, magnesium calcium and zinc.13 Kodu Millet hydrates the colon and controls constipations problems, it regulates the sugar level in blood and high free radical scavenging activity.14

 

Foxtail millet is a good source of antioxidant like amino acids and tryptophan boost the immunity power in fight many contagious and non-contagious diseases. The millet ranks the second largely harvested millet globally.15 

 

Pearl millet is the prime staple food enriching the nutritional aspects of many African countries.16 Pearl millet, comparatively nutritious than rice or wheat is exotic in their organoleptic qualities is easy and commonly available millet.17

 

Figure 1. Preparatory procedure of cookies

 

Shelf Life of the Cookies:

The shelf life of the cookies were analysed by conducting a period sensory evaluation and test for nutritional aspects of the cookies. The cookies prepared are stored in separate airtight containers and send for the laboratorial test to analyze the nutritional importance of the cookies.

 

Sensory evaluation of cookies:

Sensory Evaluation for the cookies is carried out among 30 panellist members; the members are served with the millet cookies in a scheduled interval of time for a perfect outcome. A hedonic score card with five-point likert scale is distributed among the panel members to record their preference for the millet cookies.

Table 1 Sample Hedonic Score Card

S. No

         Hedonic Score

Organoleptic Qualities

Appearance

Aroma 

Texture

Taste

Acceptance 

1

Dislike Very Much

 

2

Dislike

 

 

 

 

 

3

Neither Like Nor Dislike

 

 

 

 

 

4

Like

 

 

 

 

 

5

Like Very Much

 

 

 

 

SAMPLE - HEDONIC SCORE CARD RATING

 

Date:

Name:

Cookies Code:

Panellist No:

Please taste the given coded cookies and mark ( ✔) how much you like or dislike it on the point in the scale which best describes your opinion.

 

Table 2 Demographic facts of Panel Members

Sl. No

Demographic Factors

Particulars

Frequency (N)

Percentage (%)

1

Age

Below 30 years

6

20

31 to 40 years

13

43

Above 40 Years

11

37

2

Gender

Male

23

77

Female

7

23

3

Educational Qualification

Under Graduate

14

47

Post Graduate

16

53

4

Professional Experience

Below 5 years

5

17

5 to 10 Year

12

40

Above 10 Years

13

43

 

Nutritional Aspects of the Cookies:

The formulated cookies are separately packed and sealed in airtight containers and stored to check for their nutritional aspects. The shelf life of the stored cookies were periodically checked, the cookies stored are evaluated at monthly interval for a period of three months-time, in terms of the sensory evaluation and checking for its nutritional compositions.

 

Review about Marketing Prospects of millet cookies:

The panellist members are enquired with a questionnaire with ten short questions to bring out the positive and negative facts with regard to marketing prospect of the cookies. The feedbacks were recorded constituting their opinions considering their individual overall acceptance of the cookies formulated with millets. The panel members were also provided with the detailed report of the periodic nutritional aspects of the cookies from the laboratory. 

 

Statistical Analysis:

The data collected with the hedonic score card from the panel member are sorted and fed into the SPSS (24) software and statistically analyzed.

 

RESULTS AND DISCUSSIONS:

Millets are gluten free and non-allergenic food stuff, good to be consumed by any people with no regard to ages. The cookies formulated with these millets are nutritive snacks with high glycemic index. The cookies are checked for their shelf life by evaluating their acceptance level among the panel members in the estimated period of time and a periodic evaluation of their nutritive compositions.

 

There are 30 members in the panel among them 6 members are chefs from popular hotels 12 members are faculties from a reputed hotel management institutions, next 6 were sales officials involved in the sales and marketing of food stuffs and the rest 6 were representative from the high level management of supermarkets. The demographic facts of the members are exhibited in Table 2.

 

The study requires a well-qualified personalities in evaluating the cookies both professional in tasting and also acquire a knowledge about the marketing prospects of the cookies hence the demographic facts like the qualification and professional experience of the panellist is more considered during the selection of panel committee for the study.

 

Sensory Evaluation of the millet cookies:

The sensory evaluation test to check the organoleptic acceptances of the cookies was conducted among the panel members’ constituting professional members in tasting and marketing prospects. The cookies were served to the panel members once in a month of the storage period of time and their degree of acceptance were calculated. The data collected with the sensory score card are sorted and fed into excel sheet and finally posted into SPSS (24) software and the mean scores for the data are calculated.

 

 

Table 3. Periodic Mean Score of Sensory Evaluation of Millet Cookies

Organoleptic Qualities

Testing Intervals

CODE A

CODE B

CODE C

CODE D

Colour

Fresh

4.91±0.82

3.85±1.07

4.20±0.82

4.28±0.48

First Month

4.71±0.49

3.71±1.11

4.01±0.82

4.20±1.00

Second Month

4.43±1.13

3.57±1.39

3.86±0.89

4.00±0.82

Third Month

4.23±0.75

3.27±1.27

3.57±0.97

3.57±1.27

Flavour

Fresh

4.57±0.97

3.71±2.49

4.40±0.82

4.86±0.69

First Month

4.37±0.53

2.86±1.46

3.86±0.89

4.71±1.11

Second Month

4.28±0.49

2.71±2.06

3.57±0.97

4.57±1.13

Third Month

4.14±1.06

2.28±1.25

3.37±0.78

4.00±1.29

Taste

Fresh

4.43±0.75

3.57±1.27

4.42±0.53

4.86±0.89

First Month

4.28±0.75

3.00±2.64

4.00±1.00

4.43±0.97

Second Month

4.00±1.63

2.85±0.69

3.71±1.11

4.28±0.48

Third Month

3.85±1.06

2.00±1.91

3.41±0.75

3.57±1.51

Texture

Fresh

4.57±0.78

3.42±1.51

4.14±0.89

3.71±1.11

First Month

4.28±0.95

3.28±2.88

4.10±0.81

3.57±0.78

Second Month

4.28±0.75

3.00±1.15

4.00±0.82

3.43±0.97

Third Month

4.14±0.69

2.85±1.67

3.71±0.95

3.14±1.34

Overall Acceptance

Fresh

4.88±0.48

3.42±1.51

4.14±2.37

4.71±0.75

First Month

4.74±0.48

3.28±2.88

4.00±0.82

4.61±0.75

Second Month

4.61±1.21

3.00±1.63

3.85±1.06

4.57±0.97

Third Month

4.14±0.69

2.85±1.67

3.71±0.95

4.02±1.34

 

Table 4 Nutritive report of the cookies at Initial and final stage of Storing period

Cookies

Period of Testing

Moisture

(g)

Total Sugar

(g)

Protein

(g)

Fat

(g)

Fibre

(g)

Calcium

(mg)

Phosphorous

(mg)

Iron

(mg)

CODE A

Fresh

12.96

39.85

2.65

14.26

1.24

344

283

3.9

Third Month

15.02

39.71

2.03

14.01

1.21

321

280

3.2

CODE B

Fresh

9.31

38.02

2.39

15.79

1.27

27

188

2.7

Third Month

13.33

36.14

1.56

15.36

1.03

23

183

2.09

CODE C

Fresh

8.15

37.73

2.25

14.69

1.19

17

220

9.3

Third Month

14.71

35.14

1.44

13.21

1.11

14

212

8.99

CODE D

Fresh

9.86

37.88

3.19

14.31

1.79

20

280

5.0

Third Month

13.42

37.02

2.33

13.99

1.25

18.33

277

4.39

 

Table 3 shows the average mean score of acceptance of the panel members. From the table it is understood that the cookies have a good acceptance among with panel members in all organoleptic parameters. There exists not much difference in their acceptance till the end period of the study beside only a small fraction of differences exists. The Cookies with Code A takes the maximum acceptance level in all organoleptic features, the blending of the millet with the palm sugar provides the cookies a rich flavour, taste, and aroma.

 

Nutritive Analysis of the Cookies:

The cookies are stored at normal room temperature in airtight glass jar visible to check whether there are any fungal developments. Periodically the cookies are collected from the containers and checked for their nutritive analysis in the laboratory. The cookies are handled very hygienically from the glass containers while collecting samples and stored safely for an extended shelf life time and reliable result.  The nutritive analysis of the cookies are done once the cookies are freshly prepared and after the estimated period of storage time that is at the end of third month. Table 4 summarises the nutritive composition of the millet cookies evaluated.

 

The formulated cookies are efficient in their nutritive aspects, they acts as a rich source of all micronutrients with an effective health and medical benefits. According to the nutritional test there exists a small alteration in the nutritional facts. The moisture content of the cookies are increased and a small alterations in other nutritional aspects of the cookies which may be due to the storage issues and the usage of palm sugar in the recipe. Beside these changes there exist a good nutritional content of the cookies.

 

Marketing prospects of Millet Cookies:

The millet cookies are taken in separate air tight containers with all records like the nutritional report from the laboratory and the sensory evaluation report are discussed among the panel members individually with regard to the marketing evaluations of the cookies. The degree of acceptance and the nutritional facts plays an important part during the documentation of the marketing facets of the cookies. The opinions are recorded evaluated and presented as below.

 

Opportunity prospects in marketing Millet Cookies:

·       Knowledge about the millets.

·       Recently there exists awareness about millet consumption among customers.

·       The nutritive values and essential health benefits in millets.

·       A blend of originality in taste, colour and appearance.

·       Organic and fresh ingredients with no additive preservatives.

·       Fewer competitors in market.

·       Cost factors.

·       Tie-ups with branded agencies, stores at IT companies, school canteens etc.

 

Challenging prospects in Marketing Millet Cookies:

·       Any product to be marketed in needs a branding.

·       Lack of knowledge about the cookies.

·       Deficient in advertising viewpoints.

·       Availability of similar cheap products.

·        Package and storage exertions.

·       Customer’s personal perception or knowledge about the product.

 

CONCLUSION:

Cookies have been always considered an all-time nutritious food stuff could be consumed by all peoples. Formulation of cookies with millets boosts their value of importance in all the aspects. The cookies formulated in the study have a good significance of acceptance among the panel members and also nutritious fact with a good shelf life time.

 

LIMITATIONS OF THE STUDY:

The study has difficulties in conduction of sensory evaluations and laboratorial test due to financial position. The study is also limited to only four millets.

 

ACKNOWLEDGEMENT:

The author exerts heartfelt thanks to the panel members in cooperating in all aspects to make the study successful.

 

CONFLICT OF INTEREST:

Authors declare no conflicts of interest.

 

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Received on 16.04.2020            Modified on 16.05.2020

Accepted on 02.06.2020           © RJPT All right reserved

Research J. Pharm. and Tech 2021; 14(3):1482-1486.

DOI: 10.5958/0974-360X.2021.00263.8