Nutritional Enhancement And Quality Assessment Of Coffee Extract-Incorporated Cookies Developed Using Composite Flour Comprising Of Foxtail Millet And Wheat Flour

The study investigates that nutritional quality and shelf-life of coffee extract-enriched cookies produced from wheat-millet composite flour blends. The cookies were packed in polyesterpolyethylene coated metalized film and stored at ambient conditions (32±2 C, 80% RH) for 42 d to assess their storage feasibility. The water holding capacity, oil holding capacity, pH, bulk density of the flours was assessed. During the storage, with 14d sampling intervals, parameters such as, colour, water activity, phytic acid, total phenol, flavonoid and sensory parameters were monitored. The foxtail millet-based cookies (C-F) exhibited the highest nutritional and antioxidant properties. C-F had a hardness of 65.2±1.6 N, antioxidant activity of 64.1±0.7%, and total phenol and flavonoid content were 56±0.0 mg/100g gallic acid equivalent and 29.6±0.5 mg/g of quercetin equivalent, respectively. The phytic and tannic acid contents were found to be 7.46±0.48 mg% and 1.13±0.00 mg/g tannic acid equivalent, respectively. Sensory evaluation indicated a slight decline in overall acceptability for C-F, over the 42d storage period. Notably, no significant (p<0.05) variations were observed in the total phenol and flavonoid content throughout storage. The study concludes that nutritious cookies with a distinctive coffee aroma, produced from foxtail millet offering a promising functional snack with enhanced nutritional and antioxidant properties.