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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 5087–5096 | Cite as

Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder

  • Natasha R. Marak
  • Chungkham C. Malemnganbi
  • Cassandra R. Marak
  • Lokesh K. MishraEmail author
Original Article

Abstract

The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived from wheat, foxtail millet and ginger along with the cookies formulated from these ingredients was studied. The foxtail millet (20, 30 and 40%) and ginger powder (5, 10 and 15%) blended wheat flours were investigated and compared to control (100% wheat flour). The increase in substitution levels of both the alternatives improved the functional properties of the composite flour and cookies formulated. Sensory analysis revealed that cookies prepared from 30% foxtail millet and 10% ginger powder had comparable scores. These were further subjected to nutritive and phytochemical analyses. The results revealed that cookies formulated using both the alternatives had reasonable proximate composition comparable to control. The substituted cookies had higher total soluble phenolic content and antioxidant capacities in terms of DPPH and ABTS scavenging potential and a strongly positive correlation was observed between the total soluble phenolic content and antioxidant capacities in composite flour and the cookies formulated from the flours. Overall the addition of foxtail millet flour (30%) and ginger powder (10%) improved the nutritional and phenolic linked antioxidant potential which can lead to shelf life extension and enhanced health benefits.

Keywords

Foxtail millet Ginger powder Cookies Functional properties Antioxidant capacities 

Notes

Acknowledgements

Authors would like to acknowledge the laboratory facilities provided by Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya.

Author's contribution

NRM and LKM: Conceived and designed the experiments. LKM, NRM, CCM and CRM: Performed the experiments. LKM: Analyzed the data. NRM and LKM: Contributed reagents/materials/analysis tools. LKM, NRM: Manuscript preparation.

Compliance with ethical standards

Conflict of interest

All authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Natasha R. Marak
    • 1
  • Chungkham C. Malemnganbi
    • 1
  • Cassandra R. Marak
    • 1
  • Lokesh K. Mishra
    • 2
    Email author
  1. 1.Department of Food Science and Nutrition, College of Community ScienceCentral Agricultural UniversityTuraIndia
  2. 2.College of AgricultureCentral Agricultural UniversityImphalIndia

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