Formulation, Sensory, Physical, and Nutritional Evaluation of Sugar-Free Multigrain Cookies: A Comparative Study

Authors

  • Dinesh Sharma Bhai Gurdas Institute of Engineering and Technology, Sangrur-Punjab Author
  • Suhail Ahmad Bhat Bhai Gurdas Institute of Engineering and Technology, Sangrur, Punjab Author https://orcid.org/0009-0002-1499-6497
  • Noopur Khare Bhai Gurdas Institute of Engineering and Technology, Sangrur-Punjab Author
  • Shafaq Javid Bhai Gurdas Institute of Engineering and Technology, Sangrur-Punjab Author
  • Tanuja Srivastava Bhai Gurdas Institute of Engineering and Technology, Sangrur-Punjab Author
  • Usman Ahmed Bhai Gurdas Institute of Engineering and Technology, Sangrur-Punjab Author

DOI:

https://doi.org/10.63338/ijftm.2025.000014

Keywords:

Sugar-free multigrain cookies, Sensory evaluation, Nutritional composition, Dietary fiber

Abstract

The present research investigates the formulation, sensory, physical, and nutritional characteristics of sugar-free multigrain cookies produced using a mixture of wheat, oats, bajra, and ragi flours. Four formulations containing different ratios of alternative flours were made: T1 (100% wheat flour), T2 (70% wheat flour, 10% oats, 10% bajra, and 10% ragi), T3 (55% wheat flour, 15% oats, 15% bajra, and 15% ragi), and T4 (40% wheat flour, 20% oats, 20% bajra, and 20% ragi). The physico-chemical properties indicated a significant increase in thickness and volume with the addition of oats, bajra, and ragi, while the spread ratio and diameter was decreased. The nutritional composition indicated that dietary fiber content increased significantly with the inclusion of alternative flours, while protein and fat contents decreased. Sensory evaluation revealed that sample T3 received the highest ratings for appearance, flavour, crispiness, and overall acceptance. The research establishes that multigrain flour combinations have a beneficial effect on the physical, nutritional, and sensory attributes of sugar-free cookies by improving their texture, flavour, and fiber levels. The research emphasizes the possibilities of multigrain cookies as a healthy, functional snack choice.



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Published

08-04-2025

Data Availability Statement

Data is available on request to corresponding authors.

Issue

Vol. 1 No. 1 (2025)

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Articles

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Copyright (c) 2025 Dinesh Sharma, Suhail Ahmad Bhat, Noopur Khare, Shafaq Javid, Tanuja Srivastava, Usman Ahmed (Author)

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©2025 Published by Scholarscript LLP. This is an open-access article under the CC BY-NC-ND license. (http://creativecommons.org/licenses/by-nc-nd/4.0/)

How to Cite

Formulation, Sensory, Physical, and Nutritional Evaluation of Sugar-Free Multigrain Cookies: A Comparative Study. (2025). International Journal of Food Technology and Management, 1(1), 1-7. https://doi.org/10.63338/ijftm.2025.000014