DEVELOPMENT OF WHEY MILLET COOKIES

Longowal, Sangrur, Punjab-148106

A PROJECT REPORT
[PRFT-711]
SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR
THE AWARD OF THE DEGREE OF
BACHELOR IN
FOOD ENGINEERING AND TEHNOLOGY

SUBMITTED BY UNDER THE GUIDANCE OF

Sameer Sharma (2040058) Prof. Navdeep Jindal

SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY)

(DEEMED UNIVERSITY)2023

1
 CANDIDATE’S DECLARATION CERTIFICATE

This is to certify that the project is being presented in the report entitled “
DEVELOPMENT OF WHEY MILLET COOKIES” Sameer Sharma (2040058) in
partial fulfillment of requirements for the award of the degree of Bachelor of
Engineering (Food Engineering & Technology) submitted to Department of Food
Engineering and Technology at Sant Longowal Institute of Engineering and
Technology, Longowal, Punjab is an authentic record of our own work carried out
during a period from August to December under the supervision of DR.NAVDEEP
JINDAL, Professor, Department of Food Engineering and Technology.

Sameer Sharma (2040058)

Signature of the H.O.D Signature of the Supervisor

Prof. Vikas Nanda Prof. Navdeep Jindal
(FET Dept.) (FET Dept.)

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 CERTIFICATE

This is to certify that the project entitled “DEVELOPMENT OF WHEY MILLET

COOKIES” is a Bonafide work carried out by Sameer Sharma (2040058)” student
of Bachelor of Engineering (Food Technology), Sant Longowal Institute of
Engineering and Technology, Longowal under the guidance of Prof. Navdeep
Jindal for the partial fulfillment of diploma course during the academic year 2023-
2024.

Sameer Sharma (2040058)

Signature of the Supervisor

Prof. Navdeep Jindal

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 ACKNOWLEDGEMENT

I am thankful to almighty for giving us this rare opportunity and all those who have
the greatest contribution to our Present.
I owe a great sense of gratitude to our guide, Dr. NAVDEEP JINDAL, Department of
Food Engineering and Technology, Sant Longowal Institute of Engineering and
Technology, Longowal, for his able guidance, suggestion, constructive criticism,
helping nature, encouragement, and well wishes which help me in turn this effort to
a success.
I am thankful to Dr. M.K PASWAN, Director, Sant Longowal Institute of Engineering
and Technology, Longowal for providing us necessary facilities in the institute to carry
out my project work.
Special thanks to all the faculty members of the department for their cooperation
during my work because without their constant support, it would have been
impossible to complete it in this manner. I would also like to thank the non-teaching
staff of the department.

Sameer Sharma (2040058)

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CHAPTER CONTENTS PAGE NO.

Chapter 1 INTRODUCTION 6 - 12

1.1 Raw Material

1.2 Machine Used

Chapter 2 REVIEW OF LITERATURE 12 - 16

2.1 Previous Studies

2.2 Baking

2.3 Role of Whey Protein

2.4 Grain characteristics

Chapter 3 MATERIAL AND METHOD 16 - 22

3.1 Material Used

3.2 Preparation of Cookies

3.3 Testing

Chapter 4 CONCLUSION 23

REFERNCE 24

5
 1. INTRODUCTION

Today, foods are not intended to only satisfy hunger and to provide necessary
nutrients for humans but also food have good taste, flavor and overall
acceptability. Baking industry is one of the largest organized processed food
industries. The popularity of the bakery products is mainly due to their ready-to-
eat nature, convenience, low cost and available in large number of varieties of
different tastes and textural profiles. Whey is a collective term referring to the
serum of watery portion that separates from the curd during conventional
cheese making. Main proteins present in
milk are whey protein and casein. It is rich in calcium, phosphorus, essential
amino acids, and water-soluble vitamins, which makes whey a highly nutritious
product. Whey can be incorporated advantageously into various food
formulations, including cookies, breads, cake, crackers, pasta, confectionary
products, ice creams, soups and gravies, frozen desserts beverages infant food
formulations, and special dietetic food.

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Among the bakery products, cookies are most significant and an important food
product used as snacks by children and adults all over the world.
However, these are most commonly relished by school going children, who
need more nutrients but they give more priority to taste keeping this in mind
whey enriched cookies is acceptable without affecting its sensory attributes.
Cookies hold an important position in snack foods due to variety in taste,
crispiness and digestibility. Whey protein concentrates (WPCs) have found use
in biscuits, cookies, cakes, sponges, icings and glazes to improve texture, flavor
and appearance. There are specific functional properties that are associated
with whey incorporated into baked products. They include: solubility, water
binding/absorption, viscosity, gelation, cohesion, adhesion elasticity,
emulsification, and foaming. Most of these characteristics are important in the
processing of baked goods. Moreover, the sensory attributes coupled with the
strict legislation on water pollution are valid reasons for utilization of whey for
manufacturing quality products. Preparing cookies from whey-water blend is
desirable both from economic and sensorial point of view.

1.1 RAW MATERIALS

The raw materials Millet flour, Whey protein, with xhanthan gum using in
different proportions, different samples were prepared . Millet flour &
Whey protein purchase from local market of Longowal.

1.1.1 Millet flour

Millets are a whole grain that's packed with protein, antioxidants, and
nutrients. They may have numerous health benefits, such as helping lower
your blood sugar and cholesterol levels. Plus, they're gluten-free, making
them an excellent choice for people who have celiac disease or follow a
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 gluten-free diet. Millets are a group of cereal grains that belong to the
Poaceae family, commonly known as the grass family.

S.no. Constituent Value(%)

1 Moisture 15.0
2 Ash 5
3 Protein 6
4 Crude fat 1.7
5 Fibre 2.2
6 Carbohydrate 7.3

1.1.2 Whey Protein

Whey is obtained from milk as a byproduct in the manufacturing of paneer and
cheese. The whey contained 6.90% total solids. The protein, fat, ash and
carbohydrate/lactose content of whey were 0.87, 0.36, 0.43 and 4.91%,
respectively. Low value dairy products such as whey, pose a huge opportunity
to be converted into value-added products. The development of nutritionally and
highly acceptable balanced protein foods to feed the growing population in
under developed countries is receiving increasing attention of the food scientists
and nutritionists. This study was planned to evaluate the sensory characteristics
of whey enriched cookies prepared from blends of whey and water in the ratio of
25:75, 50:50, 75:25 and 100:0, respectively and subjected to baking
temperatures of 175 °C. However the cookies developed after the whey
incorporation were equally accepted in following attributes i.e. taste and flavor,
body and texture, colour and appearance and overall acceptability as the control
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samples. Browning of cookies was enhanced with the increased amount of
whey due to the Maillard reaction between the additional protein and lactose.
Crispiness also increases as whey incorporation increased. The ranking of the
product ranged between liked slightly to liked very much. On the basis of nine
point hedonic scale which means that the whey incorporated cookies were
highly accepted and this fulfills the purpose of the present study.

1.1.3 Xanthan Gum

Xanthan gum is a polysaccharide with many industrial uses, including
as a common food additive. It is an effective thickening agent,
emulsifier, and stabilizer that prevents ingredients from separating. It
can be produced from simple sugars by fermentation and derives its
name from the species of bacteria used, Xanthomonas campestris.
Xanthan Gum adds thickness and viscosity to gluten-free breads and
other baked goods. Without xanthan gum, your gluten-free baked
goods would be dry, crumbly and flat. Because xanthan gum is gluten-
free and vegan.

1.1.4 Sweeteners:
Sugar: Provides sweetness and contributes to the biscuits' texture and
browning during baking.
Alternative Sweeteners: Depending on dietary preferences, options
like stevia, erythritol, or monk fruit may be used as sugar substitutes.

1.1.5 Fats/Oils:
Butter: Adds richness and flavor to the biscuits.
Vegetable Oils: Can include oils like canola or sunflower oil,
contributing to moisture and texture.
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1.1.6 Leavening Agents:
Baking Powder/Soda: Releases carbon dioxide during baking, causing
the biscuits to rise and become light and fluffy.

1.1.7 Flavorings:
Vanilla Extract: Enhances the overall flavor profile.
Almond Extract: Adds a nutty undertone, complementing the millet.
Salt: Enhances flavor and balances sweetness, also playing a role in
the overall chemical reactions during baking.

1.2 MACHINE USED

1.2.1 Dough Maker

A typical dough mixer machine consists of a mixing bowl, a motorized base, and
a mixing attachment such as a dough hook. You simply place your ingredients in
the bowl, attach the mixing hook, and let the machine do the work. The motorized
base rotates the mixing hook, which kneads the dough thoroughly and evenly.
Dough mixer machines come in different sizes and capacities, so you can choose
one that suits your baking needs. They often have multiple speed settings,
allowing you to control the mixing process depending on the type of dough you're
making. Using a dough mixer machine ensures that your dough is mixed

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thoroughly and consistently, resulting in better texture and rise in your baked
goods. It's especially helpful when working with heavier or denser doughs like
bread or cookies , biscuits.

1.2.2 Oven
The oven machine in a bakery lab is a specialized piece of equipment used
for baking a variety of goods, like bread, pastries, and cakes. It's designed to
provide consistent and controlled heat distribution to ensure even baking. These
ovens often have multiple racks or shelves, allowing you to bake multiple items at
once. They also come with temperature controls and timers to help you achieve
the perfect bake for your creations. In a bakery lab, the oven machine is an
essential tool for testing and perfecting recipes, as well as for producing baked
goods on a larger scale. It allows you to experiment with different temperatures,
baking times, and techniques to achieve the desired results. Having access to an

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oven machine in a bakery lab opens up a world of possibilities for creating
delicious treats.

2. REVIEW OF LITERATURE

2.1 Previous Studies

Millet is the fourth most important cereal of India after rice, wheat and
sorghum. It provides cheap staple food with comparatively more nutrients to
millions of poor people, cattle and poultry (Khairwal et al., 1997). It is recognized
as being the most widely grown of all the millet types. It is the basic staple food in
the poorest countries and used by the poorest people. For human consumption
it can be used in a variety of ways including both leavened and unleavened
breads, in porridges, and can also be boiled or steamed. Due to the presence of
the fibrous seed coat, the flour of millet is coarse and has a grey to yellow colour
which imparts bitter taste and the products prepared from whole flour have low

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consumer appeal. This is one reason for its poor acceptability by rice/wheat
eaters. The Indian bakery industry has important place in the industrial map of
the country. Bakery products are an item of mass consumption in view of its
low price and high nutritive value. Consumers demand healthier bakery products
and some of the popular trends in the market are the introduction of low/light,
functional, natural and organic products (Jamuna and Suresha, 2012). In
addition to healthier products, consumers are also purchasing products that
satisfy their taste buds. The taste enjoyment factor is vital in the market place,
as the large range in bakery products available provides a wide range of
consumer choice. Consumers increasingly seek premium and exotic products
to satisfy their desire to indulge. Cakes, pastries, biscuits and cookies are the
typical indulgent products within the bakery sector. Cookies are ready to eat,
convenient, inexpensive and one of the most popular and widely consumed
processed food products in India. Cookies are now in common use in India and
are preferred and loved by almost every individual irrespective of class and
age. Bakery industry has a very important role to play in economic development
of the country and also in building the health of people. The nutritional significance
of the bakery products is well recognized. Attempts are being made to enrich the
products with high quality non-wheat flours like cookies which are ready to eat,
convenient, inexpensive and one of the most popular and widely consumed
processed food products in India. The present work visualizes the exploitation of
millet in cookies and evaluating its effect on the physical and textural properties
of cookies.

2.2 Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but
can also be done in hot ashes, or on hot stones. The most common baked item
is bread, but many other types of foods can be baked.[1] Heat is gradually
13
transferred "from the surface of cakes, cookies, and pieces of bread to their
center. As heat travels through, it transforms batters and doughs into baked goods
and more with a firm dry crust and a softer center". Baking can be combined with
grilling to produce a hybrid barbecue variant by using both methods
simultaneously, or one after the other. Baking is related to barbecuing because
the concept of the masonry oven is similar to that of a smoke pit. Baking has
traditionally been performed at home for day-to-day meals and in bakeries and
restaurants for local consumption. When production was industrialized, baking
was automated by machines in large factories. The art of baking remains a
fundamental skill and is important for nutrition, as baked goods, especially bread,
are a common and important food, both from an economic and cultural point of
view. A person who prepares baked goods as a profession is called a baker.

2.3 Role of whey protein in cookies

Protein quality - In a study of whey protein concentrate fortification in cookie

variety biscuits conducted by Parate et al. 2011, It was observed that all cookies
incorporated with whey protein concentrate had greater content of protein than
control cookies. This indicates that the addition of whey protein concentrate in the
production of control biscuits. It contain a low amount of lysine and low amounts
of sulfur-containing amino acids.

Moisture- Cookies are most likely a superior vehicle of enrichment with protein
because of their popularity, high nutrient density, and long shelf life since they are
extremely low in moisture. It was reported that the dough enriched with whey
protein concentrate, which is used for preparing the cookies, required excess
water than the control dough to have an appropriate consistency. The moisture
content of all the whey protein
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concentrate incorporated biscuits was, in this manner, a bit greater than the
control cookies.

Fats- Cookies incorporated with whey protein concentrate were found to have fat
content a bit greater than the control cookies, but still, the fat content was found
to be within the BIS specification limit for any intensity of whey
protein concentrate. The amount of fat increased a bit with an expanding level of
whey protein concentrate as whey protein concentrate had more fat than wheat
flour.

Carbohydrates- Results from statistical analysis found that there was a

significant reduction in the amount of carbohydrate content when whey protein
concentrate was incorporated into the biscuits. This is due to the fact that whey
protein concentrate has less amount of carbohydrates.
Minerals Analysis- Whey protein concentrates are rich in calcium, phosphorus,
and water-soluble vitamins. This makes whey protein concentrate biscuits a highly
nutritious product.

2.4 Grain Characteristics

Millets are a group of cereal grains that belong to the Poaceae family, commonly
known as the grass family. It’s widely consumed in developing countries
throughout Africa and Asia. While it may look like a seed, millet’s nutritional profile
is similar to that of sorghum and other cereals. Millets have gained popularity in
the West because they are gluten-free and boasts high protein, fiber, and
antioxidant contents.This article reviews everything you need to know about
millets, including their nutrients, benefits, and downsides. Millets are a group a
small, round whole grains grown in India, Nigeria, and other Asian and African
15
countries. Considered an ancient grain, they are used both for human
consumption and livestock and bird feed. They’re also able to survive in harsh
environments and less fertile soil. These benefits stem from their genetic
composition and physical structure — for example, its small size and hardness.
This crop is also divided into two categories — large and small millets, with major
millets being the most popular or commonly cultivated varieties. Large millets
include: pearl, finger (or ragi) and Small millets include: Kodo, barnyard, little. Like
most cereals, millets are starchy grains — meaning that they’re rich in carbs. They
also pack several vitamins and minerals. Calories: 207,Carbs: 41 grams, Fiber:
2.2 grams, Phosphorus: 25% of the Daily Value (DV),Iron: 6% of the DV. Millets
provide more essential amino acids than most other cereals. These compounds
are the building blocks of protein. Millets are a gluten-free grain, making them a
viable choice for people with celiac disease or those following a gluten-free diet.
Gluten is a protein that occurs naturally in grains like wheat, barley, and rye.
People with celiac disease or non-celiac gluten sensitivity must avoid it because
it triggers harmful digestive symptoms, such as diarrhea and nutrient
malabsorption.

3. Material and Method

3.1 Materials used

All the ingredients used such as millet flour (MF), whey protein,
xanthan gum, baking powder, salt and jaggery are used to make cookies.

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Ingredients Name Weight

Kodo Millet Flour 100g

Whey protein 10g

Jaggery powder 45g

Butter 40g
Milk 10-20ml
Xanthan gum 0.5g
Salt 1g
Breaking soda 2g

3.2 Preparation of Cookies

Whey millet cookies manufacturing process involves three steps includes.

• Mixing
• Shaping or forming
• Baking

Mixing
Mixing is a process designed to blend different ingredients into a uniform
and homogenous mixture. The major ingredients are flour, fat and sugar.
All measured ingredients are put together for dough formation. Prepared
dough is fed into mixers where mixing is done and dough is prepared for
moulding/cutting.

Shaping and Forming

The forming process is specific for each cookie type. There are three
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processes by which shaping or forming of cookies is achieved-
1) Sheeting and cutting
2) Rotary moulding
3) Extrusion

1. Sheeting and cutting method:

This method of forming is used for the production of crackers, semisweet
cookies and selectedsoft doughs.

2. Rotary moulding:
The rotary moulding process offers advantages over sheeting and cutting
that there is no scrap to recycle and very less labour requirement. This
process is used for dry and crumbly doughs only.

3. Extrusion method:
In this method of dough forming, the dough is extruded through a row of
dies which is cut by a wire or blade mounted on a frame that moves
through the dough just below the die nozzle outlet.

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Baking
This is the area where we pass these moulded/ formed wet cookie into
baking oven. The cookiesare baked on desired temperatures (160ºC
- 220ºC). Various type of heating are available nowa- days as per the
convenience and cost. Different types of oven are available for baking
products.

Cooling
The hot product obtained from baking must be cooled to room
temperature prior to packagingfor several reasons-
• Being warm, reduced firmness of the baked product so as to
withstand packaging process
• Packaging material shrinkage due to contact to hot product
• Hot packed product may continue release some steam causing
condensation inside the packaging. Cooling can be achieved
either by placing the baked product at ambient conditions or by
forced air cooling

Flow chart of whey millet cookies

Weighing of ingredients according to the set formulation

Mix all dry ingredients(whey millet and millet flour)

Sieving

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 Creaming (Mixing of sugar and shortening)

Making small balls rolling into sheet

Cutting of sheet with cutter to make cookies

Place the cookies in baking pan greased with butter

Baking at 180 celsius for 15 min

Allowing the cookies to cool at room temperature

Packaging

Storage at room temperature

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 3.3 Testing :-

MOISTURE CONTENT:

Process: Use a moisture analyzer to determine the moisture content.

Weigh a sample of the cookies, place it in the moisture analyzer, and heat
it until the water evaporates. The analyzer measures the weight loss and
calculates the moisture content.

ASH CONTENT:

Process: Conduct ash content analysis by incinerating a known weight of

the cookies in a muffle furnace. The residue left after incineration
represents the ash content. Calculate the percentage of ash based on the
initial weight.

Fat Content:

Process: Extract the fat from the germinated millet premix using a suitable
solvent (e.g., Soxhlet extraction). After extraction, evaporate the solvent
and weigh the remaining fat. Calculate the fat content as a percentage of
the total weight.

Protein content:

Process: Protein content The protein estimation was carried out in Kjeldhal
apparatus. There are 3 steps in Kjeldhal method which include digestion,
distillation and titration . in the digestion process the polypeptide bonds are
broken together and convert them into simpler chemicals such as carbon
21
dioxide, water and ammonia. Here, the nitrogen in the sample is completely
converted into nonvolatile ammonium sulphate. At the end of digestion
process, it converts into ocean blue color, indicating the completion of
digestion process. In distillation process, sodium hydroxide is added to
covert the ammonium salt to ammonia and the color changes to brown color.
After the completion of distillation process the colour changes to transparent.
In the last process that is titration, it is titrated against concentated HCl with
methyl red indicator. The end point point of the reaction is pink colour. The
amount of HCl consumed to convert it into pink colour is noted down.

Sample 1 2 3

Moisture 5.0% 5.45% 5.67%

Content
Ash Content 3.31% 3.1% 2.92%

Fat Content 25% 23% 32%

Protein Content 7.12% 6.14% 8.56%

Texture Analysis

The cookie hardness was recorded, as force required to cut/break the cookie
using Texture analyzer (Model TA-XT 2i) with software Texture Expert
Exceed (version 2.61), Stable Micro Systems, U.K. The cookie hardness was
recorded as the force required for breaking the cookie with Knife Edge with
22
Slotted Insert (HDP/BS) using 5 kg load cell Heavy Duty Platform (HDP/90).
This peak force (g) at breaking point was represented hardness of cookie.
The cookies were rearranged and restacked to obtain the average
measurements. Ten measurements per replication were taken and average
values are reported. Diameter and thickness were measured with a vernier
calliper at two different places in each cookie and the average was calculated
for each (one value was considered for each cookie). The spread ratio was
calculated using the formula: diameter of cookies divided by height of
cookies

S. no Texture Sample -1 Sample -2 Sample -

3

1 Hardness 32.46 N 40.05 N 29.32N

2 Fracturability 0.81mm 0.66mm 0.44mm

3 Expansion 4.01 4.20 3.89

Ratio

4 Spread Ratio 4.400 4.520 4.983

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Sensory Evaluation:
Sensory evaluation consisted of judging the quality of prepared cookies by
a panel of ten semi-trained panellists. The evaluation deals with analysing
the overall sensory quality of cookies as perceived by the sense of sight,
taste, and touch. A hedonic scale rating test was used to measure the
degree of pleasurable and un-pleasurable experience of cookies on a scale
of 9 points from “like extremely” to “dislike extremely”.

On a scale of 1-9

Sample -1

Sr.no Criteria Person -1 Person -2 Person -3

1 Appearance 7 9 8

2 Taste 8 6 9

3 Smell 5 7 8

4 Texture 8 8 6

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Sample -2

Sr.no Criteria Person-1 Person-2 Person-3

1 Appearance 7 6 9

2 Taste 8 7 8

3 Smell 8 8 7

4 Texture 9 9 9

Sample -3

Sr.no Criteria Person-1 Person-2 Person-3

1 Appearance 8 6 8

2 Taste 9 9 7

3 Smell 8 7 8

4 Texture 6 8 6

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Conclusion:

Therefore, millet flours, xanthan gum and WPI has a good potential for use
in cookies formulation to enhance its nutritional quality and also sensory
properties. Compared to found to be nutritionally superior in terms of protein,
ash, crude fibre, dietary fibre, which can be recommended for people with
protein deficiency, life style disorders and degenerative diseases.

26
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27
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