Development of multigrain cookies by incorporating wheatgrass powder

Abstract

Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods. Ayurveda describes it as immunomodulator, antioxidant, astringent, laxative, diuretic and antibacterial. Wheatgrass is used for the treatment of acidity, colitis, kidney malfunction, swelling wounds and vitiated conditions. Wheatgrass (Triticum aestivum) belongs to the family of Poaceae, which has many medicinal values and health benefits. They are excellent source of vitamin, minerals, antioxidant, amino acids, protein, chlorophyll and active enzymes. In the present study wheat was processed and grown as grass. This grass was dried in shade and powdered to obtain wheatgrass powder. Dried powder of wheatgrass was incorporated in cookies. In India cookies are widely consumed and most popular bakery products compared to conventional wheat flour cookies. The present investigation is undertaken on the utilization of wheat flour, ragi flour, bajra flour, Bengal gram flour, barley flour, oat flour, along with wheat grass powder for the preparation of protein rich and iron rich cookies. A product development with wheat grass and nutrient analysis is an attempt to find out the nutrient composition of wheat grass powder even under processing of baking at the temperature of 100 to 150 oC cookies were prepared in various percentages at 5%, 10%, 20% and 30% to the changing food needs and socio economic pattern cookies which offer a good nutrition and better taste. The functional properties, sensory properties of cookies were studied. Cookies with 5% wheat grass powder have shown greater acceptability in the sense of color and taste. The overall acceptability score in sensory evolution. We are found to be maximum for cookies prepared with incorporation of 5% wheat grass powder. There is high nutritional value for these cookies when compared with control sample cookies which were accepted by semi panelists. There is a protein, carbohydrate, fat, ash and moisture values are 12.77%, 65.690%, 18.09%, 0.26% and 3.176% respectively were developed by incorporation of wheat grass powder. In Cost Analysis of cookies, it was noted that the cost of raw materials remains highest i.e. 83.30% of the total production cost, and processing cost remains at second place i.e. 12.474% of the total production cost of cookies.