Process optimisation of functional cookies using multi-grain mix and casein hydrolysate

Today’s busy lifestyle has made women more susceptible to imbalances in nutrient intake. Calcium deficiency leading to osteoporosis at ageold has become a common threat. The present study was a continuation of an ongoing work done for the optimisation of a functional composite flour premix proven to have good calcium binding properties. Ready-to-eat snacks are liked by all and is a promising path for neutraceutical supplementation. In the current study, the optimised premix was used to make functional cookies. Casein hydrolysate, a bioactive compound with various health benefits, was used as the functional ingredient at 7.6% degree of hydrolysis. A nine-grain flour mix was used as the base, which was optimised based on the Recommended Dietary Allowance (RDA) for Indian women as proposed by the Indian Council of Medical Research (ICMR) in 2020. Response Surface Methodology (RSM) was employed for the optimisation of functional cookie using three independent factors viz levels of addition of casein hydrolysate, baking temperature and baking time. The various sensorial aspects of the developed product were evaluated and the results were statistically analysed using SPSS 22 software. The optimal conditions for achieving maximum desirability were found to be 14.62% addition of casein hydrolysate and a temperature-time combination of 170.5 °C and 25.96 minutes. Product characterisation was done with respect to its proximate composition. The moisture, crude protein, crude fat, ash, crude fibre, carbohydrate, calcium and energy values were found to be 4.46%, 16.18%, 21.68%, 3.27%, 3.8%, 55.05%, 1.3% and 480.12 Kcal/100g, respectively. Keywords: Functional cookies, composite flour, degree of hydrolysis