College of Home Science, Nirmala Niketan

MSc. 1 FND (Home Science)

2022-23

Branch 1A: FOODS, NUTRITION & DIETETICS

Semester- 2

Practical- Development of Food Product

Course code- PSHSIAP202

Product name: Amaranth- wheat cookies

Group members
Shaina Gonsalves
Cybel Rodrigues
Mahika Sawant

49, New Marine Lines, Mumbai 400020.

Maharashtra, INDIA
 CERTIFICATE

Class Year

This is to certify that the work entered in this journal is the work of
Kumari _______________________________________________
Of__________ Roll No.___________
has completed the required number of practicals and worked for the
1st term/ 2nd term /both the terms of the year 20 20 in the college
laboratory as laid down by the university.

_________ ________ ______________

Head of the External Internal Examiner
Department Examiner Subject teacher

Date:. / / 20 Department of
 Acknowledgement
We would like to acknowledge and give warmest thank you
to our teacher Ms. Jacqueline Colaco who made this work
possible.
Her guidance and advice carried us through all the stages of
food product development. We would also like to thank Mr.
Mahesh and Mrs. Sylvia for providing us all the ingredients on
time.
We are also thankful to the head of our department Ms.
Vibha Hasija for providing instrumental and food Lab
facilities.
We would like to offer a tribute of love, admiration and
respect to our parents.
 Table of Content
SR. NO. CONTENT PAGE NO.
 Amaranth-wheat cookies

Cookies are thought to have originated in 7th century Persia (one of the first countries to
cultivate sugar), and spread throughout Europe following the Muslim conquest of Spain.
Cookies were popular throughout Europe by the 14th century. Cookie recipes were published
in cookbooks as ‘small cakes by the 1800s [1]. According to culinary historians, cookies
evolved from test cakes used to determine oven temperature. In fact, the word "cookie" is
derived from the Dutch word koekje or koekie, which means "small cake”[2]. What is called
'cookies' in the US are known as biscuits in the UK and Australia, galletas in Spain, kels in
Germany, and biscotti or amaretti in Italy[3].
Based on product type the Indian cookie market can be divided into bar, moulded, rolled,
drop, and other product types.
According to the latest report by IMARC(International market analysis research and
consulting group) the global cookies market size is expected to exhibit a CAGR of 5.30%
during 2022-2027[4].
Major players operating in the cookie market include Nestlé India, Anmol Industries Limited,
UNIBIC Foods India Private Limited, Britannia Industries Limited, ITC Limited , Surya
Food and Agro Limited, Parle Products Private Limited, Karachi Bakery and Mondelez
International Inc., among others[5].
Wheat, a cereal widely appreciated for its gluten composition, is the primary ingredient
employed in the production of most bakery products. Wheat flour is a key ingredient in
bakery goods like cakes, cookies, crackers, doughnuts, sweet rolls, and biscuits [6].
Although carbohydrate forms bulk of its nutrient, it also contains other macro and
micronutrients including vitamins and minerals. Poor protein quality due to lysine deficiency
and the association of wheat protein with celiac disease in gluten sensitive individuals have
necessitated the supplementation with nutritious millets.[7,8].
To increase the lysine content, amaranth flour maybe used. Amaranth has piqued the interest
of many people in recent decades due to its valuable agricultural, nutritional, and functional
properties. Amaranth is millet that produces cereal-like grains with an unusual type of starch,
high-quality oil, and high levels of nutritionally beneficial proteins, and it is a suitable food
for gluten-intolerant patients.
Amaranth protein contains all the essential amino acids required by the body, especially a lot
of lysine and tryptophan [9]. Lysine is the limiting amino acid in most of the cereal crops like
some locally grown crops but it is abundant in amaranth; only the first limiting amino acid in
amaranth is leucine, and it is also abundant in most of our staple food sources. Therefore,
amaranth is considered as a complete protein supplier when it is consumed with another
cereal [10].
Millets, which were once a staple in traditional Indian cooking, have been slowly making a
comeback in India and around the world.
To maintain momentum, the United Nations has designated 2023 as the International Year of
Millets[11].Qu Dongyu, Director-General of the United Nations Food and Agriculture
Organization, spoke at the announcement ceremony in December 2022 about the nutritive
value of millets and their invaluable role in empowering small farmers, addressing food
security issues, and achieving sustainable development. Nevertheless, their ubiquity in India
waned after the Green Revolution in the 1960s, when the Indian government pushed for
hybrid, high-yield varieties of wheat and rice to increase food production for both domestic
consumption and export. The official designation of millets as a "coarse grain" did not help
the cause either, as this denoted something less desirable than processed rice and wheat.
Millets became associated with rural and tribal communities, which ate rustic dishes like ragi
mudde (steamed balls made from finger millet) and jowar roti (sorghum flatbread) as
inexpensive and filling meals [12].
Additional ingredients often added to baked products include seeds and nuts.
Pumpkin seeds (Cucurbita maxima) are high in nutrients such as amino acids, phytosterols,
unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins, and valuable
minerals. [13].Pumpkin seeds can have an important role as a source of lipids, proteins,
carbohydrates and other nutrients in human diet which are necessary for maintaining proper
health. [14].
Peanuts are not actually in the nut family. They are classified as legumes along with foods
like green peas, soybeans, and lentils. The peanut plant likely originated in South America in
Brazil or Peru.[15] Peanuts have been developed into a variety of products like roasted
peanuts, peanut butter, peanut oil, peanut paste, peanut sauce, peanut flour, peanut milk,
peanut beverage, peanut snacks (salted and sweet bars) and peanut cheese analog. Protein,
fats, and fiber are the major components that make up peanut. All these components are
present in their most beneficial forms. The protein is plant-based: the fat is unsaturated, and
the fiber is complex carbohydrate which are all proved to be the best for human nutrition.
[16].

 AIM-To develop nutritious millet-based cookies.

 OBJECTIVES-
1. To prepare peanut butter filled cookies containing amaranth flour, wheat flour, pumpkin
seed powder.
2. To evaluate the product acceptability by sensory evaluation.
3. To calculate the nutritive value of developed cookies and their costing.

 METHODOLOGY-
The study was conducted to develop nutritious cookies using Amaranth flour and wheat flour.
The Product was developed in 3 phases:

Phase 1: Preparation of Cookies

Given below the Figure shows the preparation of the cookie using it the preparation of the
making of the cookie is mentioned further.
 a b

c
d

e f

Fig.1 : Preparation of Cookies

Sourcing of ingredients:
All the Ingredients used were bought from local markets.

Pre-preparation of ingredients:
Pumpkin seeds were roasted on the pan for 5 minutes till golden brown. Seeds were cooled
and ground to a coarse powder in the grinder.
The Wheat flour, Amaranth flour and Pumpkin seed flour were sieved in advance and kept in
a dry container.
Development of the cookies:
According to Fig 1, the making of the cookies began by weighing all the ingredients in the
recipe using electronic weighing scale.
In a medium sized mixing bowl, a mixture of sugar, margarine and vanilla essence was made
using a spatula.
As per Fig 1 (a) the Creamy peanut butter was divided into equal portions of 7 each and kept
in refrigerator.
Previously weighed ingredients which contained wheat flour, amaranth flour, pumpkin seeds
powder and baking soda were mixed in the mixture of sugar- margarine.
As per Fig 1 (b) the wheat, amaranth and pumpkin seed flours were incorporated in the
margarine- sugar mix little by little and kneaded with little amounts of milk firstly with a
spatula and then with the use of the hand until soft dough was formed which was later kept in
the refrigerator for cooling.
On the basis of Fig 1 (c) 7 equally shaped balls were made out of the dough and filled with
small portions of peanut butter on a cookie tray lined with butter paper.
According to Fig 1 (d) the cookies were given a round shape and kept in the refrigerator for at
least 10 minutes to retain the shape of the cookie and then the cookies were weighed for the
weight before baking.
The Bajaj Magic OTG was preheated at 150 degrees Celsius for at the most of 10 mins
According to the Fig 1 (e) the cookies were then taken out of the refrigerator and the put into
the preheated Bajaj Magic OTG for 10-15 minutes or until the cookie has turned golden
brown with a slight cracky effect.
Then as per Fig 1 (f,g) the cookies were cooled on a wire rack and were weighed for the final
yield after baking then the cookies were planned for packaging.

Phase 2: Preparation of cookies

The cookies were made using a standardized recipe after looking at a number of recipes
which is mentioned in (Appendix A)
The cookies were repeated several occasions. After each trial of the dish sensory evaluation
was carried out to study organoleptic properties of the dish.

Phase 3: Sensory Evaluation

A) Preparation of score card:

A score card was prepared for the test panel (Appendix B). The score card evaluated the 5
point hedonic scale (5 -Extremely like, 4- Like, 3-Neither like nor dislike, 2-Dislike, 1-
Extremely dislike).

B) Selection of Test panel:

A test panel was used to evaluate the organoleptic properties of the cookies during the
development of the product. After development and standardization of the product it was
finally ready to be evaluated by potential consumers.
The sensory evaluation panel consisted of eight semi-trained panelist composed of
students from the College of Home Science, Nirmala Niketan. The sensory evaluation of
the cookies was carried out in the food laboratory of the college. The panel was selected
on the basis of their willingness to participate in the sensory evaluation of the product.
 The sensory evaluation was conducted based on the convenient time of the panel
members. The carrying out of the sensory evaluation the panelist were given the product
(1 cookie = 30g). The panel members were given the instructions explained in the score
card. They were asked to rinse their mouth before and after tasting of the product. All the
8 panel members were instructed about each attribute in the score card and then were
asked to score accordingly.

 RESULTS AND DISCUSSION

The developed amaranth-wheat cookies showed good quality characteristics on all the
parameters considered. Average Data regarding organoleptic quality represented score
(Colour 4.5, Surface 4.1, Texture 4.3, Size 4.3, Mouthfeel 3.8, Shape 3.8, Aroma 4.6, Taste
3.8). Value for Aroma (4.6) was high. Cookies had distinctive aroma of peanut butter.
The overall appearance of the cookies were liked by most of the panelist. The mouthfeel was
liked by the panelist. Nutritive value of cookies was analyzed and the cookies were found to
be High in magnesium (115mg) (30% of RDA 385).

Sensory evaluation of Amaranth-Wheat Cookies

Colour
5
Taste Surface

Aroma 0 Texture

Shape Size

Mouthfeel
 BIBLIOGRAPHY

1. https://www.best-ever-cookie-collection.com/history-of-cookies.html
2. https://dodocookiedough.com/a-brief-history-of-the-cookie/
3. https://whatscookingamerica.net/history/cookiehistory.htm
4. https://www.openpr.com/news/2758426/cookies-market-size-industry-demand-
growth-analysis-top
5. https://www.techsciresearch.com/report/india-cookies-market/5097.html
6. Parmar Anjali, Er. Aditya Lal and Deshmukh Ajinkya. Value addition and quality
evaluation of dietary fibre rich, multigrain cookies. Journal of Pharmacognosy and
Phytochemistry. 2019; 8(1): 1802-1804.
7. Siddiqi, R. A., Singh, T. P., Rani, M., Sogi, D. S., & Bhat, M. A. (2020). Diversity in Grain,
Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour
Proteins of Different Wheat Cultivars of North India. Frontiers in nutrition, 7, 141.
https://doi.org/10.3389/fnut.2020.00141
8. Arise, A. K., Akeem, S. A., Olagunju, O. F., Opaleke, O. D., & Adeyemi, D. T. (2021).
Development and quality evaluation of wheat cookies enriched with bambara
groundnut protein isolate alone or in combination with ripe banana mash. Applied
Food Research, 1(1), 100003.
9. Arendt, Elke K. (2013). Cereal Grains for the Food and Beverage Industries ||
Amaranth. , (), 439–473.
10. Szwejkowska, B., & Bielski, S. (2012). Wartość prozdrowotna nasion szarłatu
(Amaranthus cruentus L.). Postępy Fitoterapii, 4, 240-243.
11. https://www.millets.res.in/m_news_e_links.php
12. https://www.bbc.com/travel/article/20230208-why-2023-is-the-year-of-millets
13. Joachim M. Dotto, James S. Chacha, The potential of pumpkin seeds as a functional
food ingredient: A review, Scientific African, Volume 10, 2020.
14. Habib, A., Biswas, S., Siddique, A. H., Manirujjaman, M., Uddin, B., Hasan, S., ... &
Rahman, M. (2015). Nutritional and lipid composition analysis of pumpkin seed
(Cucurbita maxima Linn.). J Nutr Food Sci, 5(4), 374.
15. https://www.webmd.com/diet/health-benefits-peanuts
16. 16. J Food Sci Technol. 2016 Jan; 53(1): 31–41
17. https://fssai.gov.in/upload/advisories/
2021/10/6177e9e4500d1Direction_Advertising_Claims_26_10_2021.pdf
 Appendix A

Ingredients Amount
Wheat flour 50g
Amaranth flour 50g
Pumpkin seeds 15g
Castor Sugar 50g
Margarine 50g
Milk 30ml
Baking soda 1g
Peanut butter 56g
Vanilla essence 5ml
Salt 1g

Method
1) Divide the peanut butter balls into 8 equal balls. Refrigerate the small peanut butter ball
in the refrigerator for 10 mins.
2) In a bowl take room temperature margarine, add vanilla essence, add sugar. Mix well
with a spatula.
3) Roast the pumpkin seeds and grind into a powder.
4) Sieve the wheat flour, amaranth flour, pumpkin seed powder, baking soda and salt. Mix
these dry ingredients with a whisk.
5) Add the dry ingredients in the butter mix, along with the milk. Do not over mix. The
dough should be thick and not sticky. Keep in the refrigerator for 10-15 mins.
6) Divide the dough into 30g each portion refrigerate for 10 mins. Flatten into a circle, place
in the center one refrigerated peanut butter ball, fold the edges around the stuffing, roll
into a ball and the flatten it. Place on baking paper.
7) Preheat the oven at 150 degrees for 10 mins.
8) Bake the cookies for 10- 15 minutes at 150 degree Celsius and till golden brown and the
surface appears slightly golden cracked.
9) Cool the cookies on a wire rack and pack the cookies.
 Appendix B

Costing

Ingredients Amount Cost

Butter 50 g 21 Rs
Sugar 50g 20 Rs
Amaranth flour 50 g 11 Rs
Wheat flour 50g 6.7 Rs
Pumpkin seeds 15g 3 Rs
Baking soda 1.5g 1 Rs
Peanut butter 56g 28 Rs
Milk 30 ml 1.6 Rs
Vanilla essence 10ml 9 Rs
TOTAL 101 Rs

Cost of 8 cookies: 101Rs

Cost per cookie: 12 Rs
Limitations:
1. Due to lack of time sensory evaluation of the consumer panel was not carried out.
2. Because of time constraint evaluation of Shelf life was not done.
 Appendix C

Amaranth-wheat cookies
Score card

Instructions-
1. Before testing the sample drink room temperature water.
2. Do not leave the score card incomplete.

Name of the panelist:

Date:

Key: 5- extremely like, 4- like, 3- neither like nor dislike, 2- dislike, 1- Extremely dislike
Desirable 1 2 3 4 5
Characteristics Characteristics

1. Overall Appearance Golden Brown

- Colour
- Surface characteristics Cracky effect

2. Taste Sweet and Salty

3. Texture soft and chewy

Mouthfeel Dense and crumbly

4. Size Medium
5. Shape Round
6. Aroma Smell like peanut
butter and hint of
vanilla essence

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