Multigrain Nutri Cookies

Cookies are one of the prominent segments in Indian bakery industry. Cookies are popular for its crisp texture and sweet taste. The use of high fat and sugar helps in structure development and increases its palatability but makes them nutritionally inferior. Decreasing the fat and sugar content in the cookies without affecting the texture and taste involves technological challenges

There is an increasing customer demand for cookies with low fat and sugar with functional health benefits. Therefore, in this technology, part of sugar and fat are replaced with high-fat and sugar-rich natural ingredients. 

The use of multigrain containing whole wheat flour, dry pea flour, oats flour will improve the nutritional quality of cookies. There was a two-fold increase in protein and a threefold increase in dietary fiber along with a significant improvement in the fatty acid profile of the of the cookies.