COOKIES PREPARED FROM GURMAR LEAVES AND SUGAR SUBSTITUTE

1. 1
Internal thesis Presentation
On
Study on Development and Characterization of Cookies made using Millet , Greegram
and Refined Wheat flour Fortified with Gurmar (Gymnema sylvestre)
Department of Food Technology, HBTU, Kanpur
Under the guidance of
Dr. Alak Kumar Singh
Professor & HOD
Presented By
Dharmendra Kumar Yadav
(M . Tech, Roll no.-210207002)

2. CONTENTS
 INTRODUCTION
 REVIEW OF LITERATURE
 OBJECTIVES
 JUSTIFICATION
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 CONCLUSIONS
 REFERENCES
2

3. INTRODUCTION
 The interest in the bakery products is growing day by day.
 Among the bakery products, biscuit and cookies are a versatile snack of the food
industry occupying a notable position.
 There is an urgent need to boosting availability and appeal of healthy foods is crucial to
combat the global rise in diet-related diseases like obesity and type 2 diabetes.
 The current study to make low gluten , low sugar cookies using millet greengram and
refined wheat flour.
 Millet, green gram, and refined wheat flour bring a powerhouse of nutrients, offering a
healthier alternative to conventional cookies.
3

4.  Millets are a group of a small, round whole grains grown in India, Nigeria, and other Asian
and African countries.
 Millets have been neglected despite their nutritive value and therapeutic use.
 Food and Agriculture Organization (FAO) declared 2023 as the "International Year of
Millets to promote millets for food security, nutrition, and sustainable agriculture awareness.
 Millet is a gluten-free, ancient grain.
 They have higher proportions of complex polysaccharides and dietary fibre. Millets release
sugars slowly and thus have a low glycemic index.
 It is also rich high quality protein, high fiber, essential B vitamins, and important minerals
like iron, magnesium, phosphorus, and zinc.
4
MILLET : A Nutrient-Packed Grain

5. Varieties of Millet and Their Nutritional Composition
5
Source –research paper
Component Foxtail Millet Porso Millet Pearl Millet Finger Millet
Protein 11.50 11.58 14.8 8.2
Ash 0.47 NA 1.64 2.7
Fat 2.38 4.9 4.86 1.8
Total CHO* 75.2 80.1 59.8 83.3
Crude Fiber NA 0.7 12.19 3.5
References Kamara et al
.,2009
Bagdi et
al.,2011
Taylor et
al.,2010
Devi et
al.,2011

6. Green gram
 Green gram, scientifically known as Vigna radiata, is a versatile
legume with a wide range of culinary applications
 Green gram is packed with approximately 25% protein, making it
an excellent plant-based protein source .
 It contains essential amino acids like phenylalanine, leucine,
isoleucine, valine, lysine, arginine.
 Rich in high-grade Vitamin B1 (thiamine), Vitamin B2 (riboflavin)
and mineral ( iron) and other antioxidant (vitexin and isovitexin).
 Green gram is also high in dietary fiber, promoting digestive health
and stabilizing blood sugar levels.
6

7. GURMAR(Gymnema sylvestre)
 Slow-growing, woody climber with yellowish-green powder, bitter taste, and
aromatic odour.
 Known as a destroyer of madhumeha (glycosuria) and Promotes better
blood sugar control.
 It is also used in the treatment of asthma, eye complaints, urinary
complaints, stomach problems, piles, chronic cough.
 Used in Ayurvedic, folk, and homeopathic medicine.
 It shows hypoglycemic effects include islet cell regeneration, increased
insulin secretion, reduced glucose absorption, and enhanced glucose
utilization.
7

8. 11
S. NO.
AUTHOR’S
NAME
TITLE SUMMARY
1 Kulthe et al.,
2017
 Evaluation of
Physical and
Textural Properties
of Cookies Prepared
from Pearl Millet
Flour
 Substituting wheat Maida with pearl millet flour in
cookies altered their physical dimensions, decreasing
diameter and spread while slightly increasing thickness
and hardness.
 The addition of pearl millet flour led to changes in cookie
color, with decreases in L* and b* values, and an increase
in a* values.
2 Struck et al.,
2014
 Sugar replacement in
sweetened bakery
goods
 Replacing sucrose with high-intensity sweeteners in baked
goods challenges replicating its multiple roles, affecting
taste, texture, and structure.
 Combining high-intensity sweeteners with bulking agents
like inulin and polydextrose offers a potential solution to
mimic sucrose's impact on reduced-sugar bakery items.
REVIEW OF LITERATURE

9. S.NO
S. NO. AUTHOR’S
NAME
TITLE SUMMARY
3.
James et al.,
2010
Studies on
nutritional quality of
cookies prepared
from wheat flour and
little millet
 These results indicates that CMKF50 cookies (20 per cent
wheat flour and 80 per cent little millet flour) with constant
levels of other ingredients stored at ambient temperature
had better acceptability till 90th day.
 cookies prepared by incorporation of wheat flour and little
millet flour can be stored up to 3 month in LDPE with
minimum losses in sensory, nutritional and textural
characteristics than PP
4. Yang et al.,
2012
Studies on
development of low
gluten cookies from
pearl millet and
wheat flour
 The study revealed that, as the per cent addition of PMF
increases, the cookies resulted in a significant decrease in
weight, diameter and spread factors.
 hardness, breaking strength and cutting strength increased
with the increase in the addition of PMF in the cookies.
12

10. 10
S. NO. AUTHOR’S
NAME
TITLE SUMMARY
5
Ansi et al.,
2017
Rheological and
physicochemical properties of
lentil, millet, and whole
wheat flour as a composite
flour
 Substituting wheat flour with a composite
flour impacted dough characteristics,
 Influencing water absorption ,pasting
properties and other functional properties.
6
Thakur et
al.,2012
Gymnema sylvestre: an
alternative therapeutic agent
for management of diabetes.
 Gymnema sylvestre displays diverse
therapeutic applications, attributed to its rich
composition of bioactive compounds,
especially gymnemic acids and gurmarin,
showcasing antidiabetic and sweet-taste
suppressing properties.

11. OBJECTIVES
11
1. To optimize the sugar substitute and composite flour by varying proportion of millets ,green gram
and refined wheat flour to prepare cookies.
2. To study the physiochemical property of composite flour
3. To study physiochemical and qulity analysis of optimized cookies.

12. JUSTIFICATION
 Rising diet-related issues demand low GI, low sugar, low gluten biscuits enriched with protein, minerals, and
antioxidants to address conditions like obesity, diabetes, and celiac disease.
 Millets, being gluten-free with complex carbs and dietary fiber, offer a low glycemic index, along with vitamins,
minerals, and phytochemicals, supporting slow sugar release.
 Green gram is a protein(gluten free) and fiber rich staple food which helps slow the release of sugar into the
bloodstream. antioxidants vitexin and isovitexin can lower blood sugar levels and help insulin work more
effectively.
 G. sylvestre Recognized as an antidiabetic plant, G. sylvestre holds promise in sugar regulation for diabetes and
may offer additional health advantages.
 Sugar substitutes provide sweetness without the calories of sugar, making them suitable for calorie control and
managing conditions like diabetes or obesity.
12

13. 9
MATERIALS AND METHODS
 Millet Flour (MF), Green Gram Flour (GGF), Gurmar and all the other ingredients for the preparation of cookies
were purchased from the local market.
Optimisation of sugar substitute
 In our study, we used combination of erythritol and stevia and experimented with three combinations
for cookies
1) 50% Erythritol and 50% stevia
2) 60% erythritol and 40% stevia,
3) 75% erythritol and 25% stevia
 Optimization was done on the basis of sensory evaluation ,using 9 point hedonic scale.

14. 14
Prepration of Flour Blend and Optimisation Of Blend
 In this academic study, the aim was to make the best blend of flours—millets, green gram, and
refined wheat—to create cookies. Unique code is assigned to each blend.
 Optimization was done on the basis of sensory evaluation ,using 9 point hedonic scale.
S. No. Millet Flour (gm) Green gram flour Refined wheat flour Sample Code
1 0 0 100 C(Control)
2 10 10 80 S1
3 20 10 70 S2
4 30 10 60 S3
5 40 10 50 S4
6 50 10 40 S5
7 60 10 30 S6
8 70 10 20 S7
9 80 10 10 S8
10 90 10 0 S9
11 100 0 0 S10
Code Assigned to Different Sample

15. 15
Combined Dry Ingredients: Flour, Sugar, Salt, Baking Soda
Creaming of Butter and Sugar substitute and vanilla
Mix Wet and Dry Ingredients Together and water to form dough
Prepared dough, Sheeting & cut and kept on baking trays
Baked at 150oC for 20 min
Cooled, Packaged, Labelled and Storage for further study
 Cookies prepration
Fig: Flow chart of cookies prepration

16. Composition for the formulation of cookies
Ingredients C S1 S2 S3 S4 S5 S6 S7 S8 S9 S10
Flour /blend 100 100 100 100 100 100 100 100 100 100 100
Dalda 50 50 50 50 50 50 50 50 50 50 50
Milk powder 3 3 3 3 3 3 3 3 3 3 3
Baking powder 3 3 3 3 3 3 3 3 3 3 3
Vanilla essence(ml) 2 2 2 2 2 2 2 2 2 2 2
Gurmar powder 2 2 2 2 2 2 2 2 2 2 2
Sugar 50 0 0 0 0 0 0 0 0 0 0
Sugar substitute erythritol 0 50 50 50 50 50 50 50 50 50 50
stevia 0 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5
16

17. 17
Parameter Referencence
Swelling Capacity (SC) and Solubility Index (SI) Shad et al.,2011
Water Absorption Capacity (WAC) Kaur et al.,2014
Oil Absorption Capacity (OAC) Kaur et al., 2014
Proximate Analysis AOAC (2000)
Sensory Evaluation 9-point Hedonic rating scale (Goyal, 2008)
Foaming Capacity (FC) and Stability (FS) Nawaz et al., 2015
 Physicochemical Analysis of Flour

18. 18
 Proximate Composition of Cookies
 The moisture content, protein, fat, crude fiber, ash, total carbohydrate were
assessed following standard procedures (AOAC 2000) in triplicate
measurements to determine their proximate composition.

19. 14
DEVELOPMENT OF COOKIES USING MILLET FLOUR
Mixing of dry ingredient Creaming of fat and sugar substitute Mixing of dry ingredient & wet ingredient
Baking at 150℃ for 20 min Sheeting and cutting Dough preparation

20. 20
Pictorial presentation of sample
Control sample Optimized sample (S4)
All prepared samples in one place

21. Result and discussion
21
Optimisation of sugar substitute
 Third (3rd) combination wasfound higher overall acceptability as compared to other samples
Sample Texture Color Mouthfeel Flavor Overall Acceptability
control 8.00±0.20 8.01±0.35 8.00±0.1 7.00±0.80 8.01±0.15
Combination 1 5.12±0.30 6.01±0.20 5.00±0.58 5.12±0.36 5.21±0.89
Combination 2 6.32±0.80 5.32±0.63 6.01±0.21 6.21±0.01 6.20±0.30
Combination 3 7.10±0.01 6.11±0.20 7.10±0.11 7.12±0.01 7.03±0.20
Table :Sensory data of cookies prepared from different sugar substitutecombination

22. Cont……
22
Optimisation of Flour Blend
 The study aimed to optimize the blend of ingredients through iterative adjustments millet flour to
achieve the optimized cookie formulation on the basis of sensory evaluation .
 Evaluation criteria encompassed sensory attributes such as taste, color, mouthfeel, flavour and
overall acceptability
 The score of overall acceptability was found higher in sample 4 (S4) as compared to other samples.
Hence S4 sample was considered as optimized sample for further analysis.

23. 23
Sample Texture Color Mouth feel Flavor Overall acceptability
C(control) 8.12±.01 8.01±.02 8.34±.01 7.19±.06 8.01±30
S1 6.01±.30 6.32±.40 5.30±.60 6.75±.10 6.10±.10
S2 5.22±.63 6.30±.28 6.19±.45 5.37±.86 6.15±.90
S3 5.86±.75 5.32±.21 6.15±.61 6.18±.23 6.52±.70
S4 7.24±.38 7.31±.48 6.92±.53 7.12±.34 7.51±.10
S5 6.16±.32 6.12±.38 6.21±.50 6.51±.20 6.21±.31
S6 5.21±.61 5.18±.90 6.12±.37 5.12±.63 5.31±.80
S7 5.42±.31 5.31±.63 5.20±.89 5.10±.62 5.22±.45
S8 5.11±.20 4.70±.45 5.62±.30 4.21±.32 4.17±.30
S9 4.21±.21 3.32±.94 3.22±.18 3.16±.86 3.2±.15
S10 3.16±.34 3.21±.26 3.53±.57 3.5±.64 3.1±.90
Table: Sensory properties of cookies prepared from different blend

24. Physiochemical properties of flour
24
 Water Absorption Capacity
146.00
144.00
142.00
140.00
138.00
136.00
Control Optimised sample

25. Cont…
25
 Oil Absorption Capacity
148
146
144
142
140
138
136
134
Control Optimised sample

26. 26
 Bulk Density
0.50
0.49
0.48
0.47
0.46
0.45
0.44
0.43
0.42
0.41
Control Optimised sample

27.  Tapped Density
27
0.80
0.78
0.76
0.74
0.72
0.70
0.68
0.66
0.64
Control Optimised sample

28. Swelling capacity Solubility index
28
6.00
5.00
4.00
3.00
2.00
1.00
0.00
Control Optimised sample
0.09
0.08
0.07
0.06
0.05
0.04
0.03
0.02
0.01
0.00
Control Optimised sample

29. Foaming capacity Foaming stability
29
18.00
16.00
14.00
12.00
10.00
8.00
6.00
4.00
2.00
0.00
Control Optimised sample
8
7
6
5
4
3
2
1
0
Control Optimised sample

30. Proximate Composition of Cookies
Moisture content Ash content
30
Moisture Content
4.6
4.4
4.2
4
3.8
3.6
3.4
Control Optimised sample
Ash Content
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
Control Optimised sample

31. Fiber content Protein Content
31
Fiber Content
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
Control Optimised sample
proteincontent
12
10
8
6
4
2
0
Control Optimised sample

32. Fat Content Carbohydrate content
32
Fat Content
34
33.5
33
32.5
32
31.5
31
30.5
30
29.5
Control Optimised sample
carbohydrate content
56
54
52
50
48
46
44
42
Control Optimised sample

33.  Physicochemical analysis of flour
33
Values is in mean ± SD, n=3
Physiochemical analysis of flour
Parameter Control sample (CS) Optimized sample (OS)
Water absorption capacity 140.33±1.53 145.01±1.73
Oil absorption capacity 140.10±0.60 146.06±0.40
Bulk density 0.49±0.01 0.45±0.01
Tapped density 0.78±0.01 0.71±0.01
Swelling capacity 5. 12±0.51 5.38±0.18
Solubility index 0.06±0.01 0.07±0.01
Foaming capacity 12.68±1.40 14.75±1.75
Foaming stability 6.57±0.11 2.63±0.72

34. Cont…
34
Parameter Control sample (CS) Optimized sample (OS)
Moisture Content (%) 4.16 ± 0.12 3.92 ± 0.33
Fat (%) 31.0 ± .01 33.2 ± 0.40
Protein (%) 7.24 ± 0.02 9.80 ± 0.90
Fiber (%) 2.52 ± 0.40 3.62 ± 0.20
Ash (%) 0.78 ± 0.11 1.28 ± 0.20
Carbohydrate (%) 54.30 ± . 21 48.18 ± .10
 Proximate analysis
Values is in mean ± SD, n=3

35. Conclusions
 The cookies with the incorporation of Pearl millet flour were successfully prepared with low gluten content.
 Replacement of sugar with sugar substitute (erythritol : make it lows stevia) make it low sugar cookies.
 Pearl millet and green gram flour as a replacement for wheat flour in the preparation of cookies was found
effective in improving its nutritional and sensory quality characteristics.
 The use of Gurmar in cookies provides potential benefits as it is believed to help regulate blood sugar levels
and may contribute to managing diabetes.
 The nutritional analysis showed that In Optimised sample 35.35% protein, 43.65% fiber and 64.10% ash
content increment is observed compare to control sample.
 It can be concluded that the cookies prepared from wheat RWF , PMF AND GF blend in the ratio of 50:40:10
were found acceptable with respect to almost all sensory parameters .
 Optimised cookies have significantly low caloric compare to most of the cookies in market.
35

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CONT…

39. CONFFERENCE CERTIFICATES
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40. CONT….
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41. 41