Vol. 11, Issue 12 (2022)

Author(s):
Sadaf T, Dr. Gadhe KS, Anerao KK, Dr. Ilyas M and Snehal G

Abstract:
Baking industry in India is considered as one of the major industries in food processing. Baking products are gaining popularity as processed foods because of their availability, ready to eat convenience and reasonably good shelf life. Wheat based baked products like bread, cookies, and cakes are popular among the baked products. Among the bakery products, cookies are most significant. The present research was intended to standardize the process for preparation of cookies with incorporation of maltodextrin as a fat replacer. Maltodextrin used as fat replacer due its low calorie content as compare to hydrogenated fat. Demand for ready to eat processed foods with better shelf life, satisfying taste, ease of palatability high nutritional quality and low calories is increasing throughout the world because of growing urbanization, economy and increased employment in industrial and day to day changing life style of people. Bakery products like cookies are most important product due to less moisture and better shelf life. Cookies were prepared from wheat flour (maida), sugar, fat, maltodextrin, baking soda, ammonium bicarbonate and milk. Prepared cookies were analyzed for sensory properties. Sensory evaluation revealed that the T3 sample, which contained 30 per cent maltodextrin as a fat replacer was the best. The nutritional study revealed that the selected sample (T3) has moisture, fat, carbohydrate, protein, ash and crude fibre content of 1.3%, 8.96%, 83.82%, 2.97%, 1.28% and 2.061% respectively. The selected sample is superior in carbohydrate content and less in fat content than control sample (T0). The energy value of the selected cookies sample is less than control sample. This was due to lower fat content in T3 sample as compare to control sample.