Formulation of whole wheat cookies incorporated with oats and Tinospora cordifolia stem powder

Section A-Research paper

Formulation of whole wheat cookies incorporated with oats and

Tinospora cordifolia stem powder
1
Gurjot Kaur
1
M.Sc. Student
Department of Nutrition and Dietetics
University Institute of Applied Health Science, Chandigarh University
Mohali, Punjab, India - 140413

Email: gurjotkaur815@gmail.com
ORCID- 0009-0004-2669-2559
2
Mandeep Singh Sibian
2
Assistant Professor
Department of Nutrition and Dietetics
University Institute of Applied Health Science, Chandigarh University
Mohali, Punjab, India - 140413

Email: mdeepsibian@yahoo.com
ORCID- 0000-0002-1594-3226

Abstract- The bakery sector is one of India's largest food processing industries. Cookies are a
well-known and popular bakery food that is made and consumed in large amounts globally
due to their affordability, long shelf life, variety of flavors, and ready-to-eat status. The key
objective of this study was to examine the impact of oats and Tinospora cordifolia stem
powder (TCSP) on the cookies’ chemical, physical, phytochemical, and organoleptic
properties. Three mixtures were made by substituting whole-wheat flour with oats and TCSP
with the following ratios: 100:0:0; 89:10:1; 78:20:2; and 67:30:3. Chemical analysis, physical
analysis, phytochemical analysis, and organoleptic evaluation were performed, respectively.
Chemical investigation revealed that cookies made using oats and TCSP had considerably
higher protein, moisture, total ash, and dietary fiber content, but reduced carbohydrate and fat
content. Increasing the oats content from 10% to 30% and the TCSP concentration from 1%
to 3% increased the diameter and spread ratio and decreased the thickness. On the other hand,
cookies had a lower tannin level and a higher phytate content when compared to TCSP.
Furthermore, when compared to other cookie samples, the organoleptic evaluation showed
that T1 with 10% oats and 1% TCSP was acceptable and regarded as optimum cookies. This
study discovered that the utilization of oats and TCSP enhances the nutritional properties of
the cookies.

Keywords: cookies; oats; organoleptic evaluation; phytochemical analysis; Tinospora

cordifolia

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Formulation of whole wheat cookies incorporated with oats and Tinospora cordifolia stem powder
Section A-Research paper

I. INTRODUCTION

After China, India is the globe's second-biggest food manufacturer, with the capability to
be the dominant player in the farming and food sectors [1]. The bakery goods industry is a
significant subsector of the food manufacturing industries. In 2022, the Indian bakery market
had a value of US$ 11.3 Billion. However, from 2022 to 2028, this bakery sector is predicted
to grow at a compound annual growth rate (CAGR) of 11.06%, resulting in US$ 21.2 billion.
The consumption of bakery items has been boosted over the last several years as a result of
the convenience and affordability they offer to consumers. In addition, busy lifestyles,
shifting dietary preferences, and Western influences have contributed to India’s high demand
for bakery products [2]. The Dutch term “keokje” which means a tiny cake, is where the word
“cookie” first appeared [3]. The most significant and common bakery snacks are cookies
which are manufactured and eaten in substantial amounts worldwide due to their
deliciousness, cost, long shelf life, variety of flavors, and ready-to-eat status. Although they
are often made with wheat flour, fat, and sugar, cookies are regarded as an energy source [4].
It is consumed by individuals of all ages and is considered the ideal way to provide beneficial
nutrients [5].

Tinospora cordifolia, a member of the Menispermaceae family, is also known as Giloy,

Guduchi, and Amrita [6]. Giloy is an Indian shrub that may be found in low tropical areas
and is made up of about 70 genera and 450 species [7]. Tinospora cordifolia was
recognized as being one of the 29 most prioritized therapeutic plants of agroclimatic region 8
(Uttar Pradesh, Rajasthan, and Madhya Pradesh) by the National Medicinal Plant Board
(NMPB), New Delhi, Government of India, because of its considerable demand. This plant
has also been included in NMPB, New Delhi, India’s list of 178 medicinal plant species in
large-volume trade [8]. The trunks of huge trees like mango and neem frequently host this
semi-evergreen deciduous climbing shrub. It may endure in a variety of soil types, from basic
to acidic, with medium moisture [9]. It can be cultivated practically anywhere because the
plant is quite rigid, but it prefers warm conditions. Planting typically takes place in the wet
season (July-August) [10]. The plant’s bark ranges in color from white to grey, and the stem
is filiform, fleshy, and climbing in nature. “Guduchi-satva” starch, which is derived from the
stem is very nutritious and aids with digestion. This plant has round, pulvinate, heart-shaped,
simple, alternating, long-petioles (15 cm), somewhat twisted, and halfway-around leaves. The
lamina is membranous, 10-20 cm lengthy, and oval, with seven nerves and an intense cordate
bottom. The flowers are axillary, androgynous, greenish-yellow in color, and have branches
with 2 to 9 cm of leaflet length. Male flowers are typically groups, while female flowers are
typically solitary. Its flowers bloom in the summer and its single-seeded fruits ripen in the
winter. The root is thread-like, aerial, and occasionally extends continuously till it touches the
ground [11]. The entire Tinospora cordifolia plant provides an abundant source of nutrition,
vital macro- and micronutrients, and a variety of phytochemicals [12]. The stem of this plant
has been considered a naturally occurring source of pharmaceuticals because of its diuretic,
anti-neoplastic, immunomodulatory, anti-allergic, hepatoprotective, and anti-infective
properties [13]. Its leaves have anti-diabetic properties whereas its roots have anti-ulcer and
anti-stress properties [14]. However, the stem is a more extensively used and advantageous
part of the plant than the leaves, and studies have shown that its extract is a great source of
antioxidants for nutraceutical uses, protecting against cancer, cardiovascular disease, and
premature aging [6]. When used properly, Giloy has no side effects or toxicity despite
containing a variety of substances from various classes of phytoactive compounds [15].

A rising number of unique alternatives for the intake of flavorful cereal grains have
emerged as a result of the increased popularity of whole grains and the health advantages
they offer [16]. Among all other cereal crops, Oats (Avena sativa) contain a variety of

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Formulation of whole wheat cookies incorporated with oats and Tinospora cordifolia stem powder
Section A-Research paper

nutrients that are essential for consumption, medical purposes, livestock feed, and beauty
products [17]. They are sixth in global cereal output, trailing wheat, rice, sorghum, maize,
and barley. They are an annual plant that can be sown in the spring or the fall. They are
cultivated in the Himalayan foothills, specifically in Himachal Pradesh, where they are
commonly referred to as "jau”. Moreover, due to its dietary benefits and nutritional value, the
quantity of oats consumed by humans has gradually increased [18]. Oat grains are high in
nutrients like soluble fibers, proteins, vitamins, minerals, and unsaturated fatty acids [19].
They are regarded to be affordable and nutrient-dense means of obtaining protein. They
contain a specific protein composition as well as a high percentage of protein which is around
11-15%. Compared with other cereals, it has substantially higher levels of lipids, which are
great sources of energy and unsaturated fatty acids [16]. In addition, oats are the only cereal
grains that contain avenalumic acids and avenanthramides. These natural antioxidants include
alkylresorcinols, phenolic acids, tocopherols, and their derivatives. All of the above phenolic
substances have the ability to improve health due to their antioxidant as well as membrane-
modulating properties [18]. Dietary fiber, particularly water-soluble β-glucan, is present in
considerable quantities in whole oats [20]. β-glucan is a viscid polysaccharide made up of a
straight-branched chain of D-glucose monosaccharides connected together by a combination
of β (1 → 3) and (1 → 4) linkages. It is located in the endosperm cell wall of the kernel. It is
regarded as the primary ingredient in oats and has a wide range of nutritional and functional
benefits, especially those that lower cholesterol and have anti-diabetic properties [17]. A
significant amount of research evidence suggests that β-glucans have antitumor and
anticancer action [18]. Oats also improve glycemic and insulinemic profiles which may assist
in maintaining normal blood pressure [21]. Moreover, oats increase the nutritious value of the
gluten-free diet and are well-liked by celiac disease patients as gliadin is absent in oats and is
replaced by a substance called avenin [22]. Studies conducted by experts from all over the
world on the dietary advantages of oats have sparked the interest of food companies to
use oats as a food ingredient in a wide range of food items, including bread, infant meals, oat
milk, beverages, cookies, and morning cereals [16].

Taking into account the multiple positive health effects of oats and Tinospora cordifolia
stem powder (TCSP), the objective of this research was to develop whole-wheat-based
cookies incorporated with oats and TCSP and to analyze the effect of varying oats and TCSP
concentrations on the chemical, physical, phytochemical and organoleptic characteristics of
the cookies.

II. MATERIALS AND METHODS

A. Materials

Whole wheat flour, jaggery powder, butter, rolled oats, baking powder, and TCSP were
purchased from a local market in Mohali, Punjab, India.
B. Methods
1) Formulation for the cookie incorporated with oats and TCSP
Cookies were made with slight modifications according to Shashank et al. [23]. The
following recipe was used to make the control cookies: 100g whole-wheat flour, 35g jaggery
powder, 60g butter, 1g baking powder, and 15 mL water. Three blends were prepared using
oats and TCSP to substitute whole-wheat flour, whole-wheat flour: oats: TCSP at varying
ratios of 100:0:0 (control-T0); 89:10:1 (T1); 78:20:2 (T2); and 67:30:3 (T3) as shown in Table
1. The creaming of butter and jaggery powder was done manually for 2-3 minutes, followed
by the addition of dry ingredients and water into it to form a homogenous dough that was

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Formulation of whole wheat cookies incorporated with oats and Tinospora cordifolia stem powder
Section A-Research paper

then shaped into a circle. In a baking oven, molded cookies were baked for 15 minutes at
160°C and cooled at room temperature for 30 minutes. Then the cookies that had been made
were then packaged in polypropylene bags and kept for later study.

Table 1: Formulation of cookies

Ingredients T0 T1 T2 T3

Butter (g) 60 60 60 60

Jaggery powder (g) 35 35 35 35

Whole-wheat flour
(g) 100 89 78 67

TCSP (g) 0 1 2 3

Oats (g) 0 10 20 30

Baking powder (g) 1 1 1 1

Water (ml) 15 15 15 15

T0: Control with no oats and TCSP

T1: 89% whole-wheat flour + 10% oats + 1% TCSP
T2: 78% whole-wheat flour + 20% oats + 2% TCSP
T3: 67% whole-wheat flour + 30% oats + 3% TCSP

2) Chemical analysis of whole-wheat flour and cookies

The chemical composition of the whole-wheat flour (containing levels of moisture, ash,
protein, fat, crude fiber, and carbs) and that of the baked cookies were both evaluated using
AOAC criteria [24].

3) Physical analysis of cookies

Kaur et al. [25], described a method for measuring the diameter, thickness, and spread
ratio of cookies. A digital vernier caliper was used to measure the diameter and thickness of
the cookies. The diameter was obtained by averaging the values of six cookies placed edge-
to-edge, and the average thickness was determined by stacking the six cookies on top of one
another. The spread ratio was estimated by dividing the average diameter of the cookies by
their average thickness.

4) Phytochemical analysis of TCSP and cookies

Tannin and phytate concentrations of TCSP and cookies were measured using the
modified vanillin test of Maxson and Rooney [26] and Vaintraub and Lapteva [27],
respectively.

5) Organoleptic analysis of cookies

A 9-point hedonic scale was used to evaluate the organoleptic properties of control
cookies and three blends of designed cookies [28]. A panel of 30 semi-trained members from
the Nutrition & Dietetics Department, University Institute of Applied Health Science,

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Chandigarh University, Mohali, India, graded several sensory components such as color,
appearance, texture, flavor, and general acceptability on a scale from point 9 (extreme like) to
point 1 (extreme dislike). Throughout the entire period of study, the same panel was kept for
organoleptic testing of the cookies. And between assessments, plain water was given to rinse
the mouth [29].

6) Statistical analysis

For each sample, data were reported as a mean with standard deviation (Mean ± SD).

III. RESULTS AND DISCUSSION

Figure 1(a), Fig.1(b), Fig.1(c), and Fig.1(d) display the pictures of the baked cookies,
respectively.

(a) T0 (b) T1

(c) T2 (d) T3

Fig 1. Pictures of baked cookies (a) T0 (control), (b) T1 (10g oats & 1g TCSP), (c) T2 (20g
oats & 2g TCSP), and (d) T3 (30g oats & 3g TCSP)
1) Chemical analysis of whole-wheat flour and cookies

a) Whole-wheat flour

Table 2 shows the proximate analysis for whole-wheat flour on a dry-weight basis. Whole-
wheat flour contains moisture 8.20 ± 0.01, total ash 1.18 ± 0.02, protein 10.98 ± 0.01,
carbohydrates 0.72 ± 0.01, fat 0.72 ± 0.01, and dietary fiber 10.71 ± 0.02 g/100g. Ndife et al.

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[30] created cookies with whole wheat flour and full-fat soya flour. Whole wheat flour had
7.20% moisture, 1.70% ash, 12.85% crude protein, 70.03% carbohydrate, 3.55% fat, and
4.67% crude fiber. The acquired results differed insignificantly in terms of moisture, total
ash, and protein, but significantly in terms of carbs, fat, and dietary fiber. As a sugar
substitute, Peter Ikechukwu et al. [31] baked cookies with date palm fruit pulp and whole
wheat flour. The proximate composition of whole wheat flour was found to be 15% moisture,
0.87% ash, 8.88% protein, 69.49% carbs, 4.50% fat, and 1.31% crude fiber, which also
differs significantly from our findings.

Table 2: Proximate analysis of whole-wheat flour (on a dry weight basis)

Parameters Whole-wheat flour

Moisture 8.20 ± 0.01
Total Ash 1.18 ± 0.02
Protein 10.98 ± 0.01
Fat 0.72 ± 0.01
Carbohydrates 78.92 ± 0.01
Dietary fiber 10.71 ± 0.02
The values indicate mean ± standard deviation (N=3).

b) Cookies

Table 3 displays the results of the cookies’ proximate analysis. The formulated control
cookies contain good moisture, protein, fat, total ash, dietary fiber, and carbohydrates.
However, the amount of moisture, protein, dietary fiber, and total ash increased significantly,
whereas carbohydrates and fat levels decreased in the cookies when oats at a level of 10%,
20%, and 30% and TCSP at a level of 1%, 2%, and 3% were added to the cookie recipe.

i. Moisture

It was determined that when the concentration of oats and TCSP increased, the moisture
content gradually increased from T0 to T3 because T3 has the largest proportion of oats, which
are known to hold more water due to the high fiber content. According to Kurek et al. [32],
grain fibers (oat fiber) hold more water than vegetable fibers (beetroot fiber), which is
consistent with our findings. Similarly, prior studies found that adding dried Tinospora leaf
powder [14], TCSP [13], and fenugreek and oat [33] increased the moisture content of
cookies.

ii. Total ash

The total ash content increased by 49% as the concentration of oat and TCSP increased.
Because of the high mineral content of oat flour [34], T3 had the greatest concentration of
total ash. Kulthe et al. [35] made cookies by replacing refined flour with defatted soy flour
(DSF), which resulted in an increase in total ash with increasing amounts of DSF at 0, 10, 15,
20, and 25%. El-Qatey et al. [19] observed that the ash content increased from 1.27% in the
control sample to 1.69% in the 50% oat flour biscuit, which is consistent with our findings.

iii. Protein

The protein content augmented from 6.12% in T 0 to 6.54%, 6.89%, and 6.98% in T1, T2,
and T3, respectively. The increased protein content was caused by the addition of oat flour
[36]. Previous research has found that adding dried Tinospora leaf powder [14], TCSP [13],

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fenugreek and oat flour [33], spinach powder [37], and DSF [35] to cookies increases the
protein content.

iv. Fat

The fat level of the cookies was reduced by 1.73% as the amount of oats and TCSP was
raised. In previous research, cookies produced with TCSP [13] and DSF [35] showed
decreased fat content. However, studies using oat flour [19] and fenugreek and oat flour [33]
show a rise in fat content. As a result, our findings showed that the value of fat decreased
insignificantly.

v. Carbohydrates

As the amount of oats and TCSP increased, the carbohydrate content decreased from
64.16% to 57.14%. T0 had the highest quantity of carbohydrates, while T 3 had the lowest
which might be attributed to a drop in the percentage of whole wheat flour as it was
substituted with oats and TCSP. Previous research with oat flour [19], DSF [35], and
fenugreek and oat flour [33] yielded comparable results.

vi. Dietary fiber

The dietary fiber also improved from 7.62% in T 0 to 8.12%, 8.59%, and 9.21% in T1, T2,
and T3 with an increase in oats and TCSP. Sharma et al. [14] created cookies with DTLP at
levels of 2.5, 5.0, and 7.5%, and the results revealed an increase in dietary fiber from 3.74 to
5.10%. El-Qatey et al. [19] developed biscuits with varying amounts of oat flour (10, 20, 30,
40, and 50%). The outcomes showed that wheat flour biscuit samples had 3.43% fiber, which
increased dramatically to 4.87% in biscuits using 50% oat flour. According to Youssef et al.
[38], the high dietary fiber level in biscuits is attributable to the high fiber concentration in
oat flour which validates our observations.

Table 3: Proximate analysis of cookies

Parameters T0 T1 T2 T3
Moisture 0.80 ± 0.02 0.91 ± 0.01 1.62 ± 0.02 1.96 ± 0.02
Total Ash 1.30 ± 0.02 1.69 ± 0.02 2.42 ± 0.01 2.55 ± 0.01
Protein 6.12 ± 0.02 6.54 ± 0.02 6.89 ± 0.02 6.98 ± 0.02
Fat 27.62 ± 0.02 27.42 ± 0.02 27.23 ± 0.02 27.14 ± 0.02
Carbohydrates 64.16 ± 0.02 63.04 ± 0.02 62.64 ± 0.02 57.14 ± 0.02
Dietary fiber 7.62 ± 0.02 8.12 ± 0.02 8.59 ± 0.02 9.21 ± 0.02
The values are presented as mean ± standard deviation (N=3).

2) Physical analysis of cookies

Figure 2 depicts the physical properties of the control sample and cookies made with oats
and TCSP.
a) Diameter
The diameter of the cookies expanded dramatically due to an increase in the number of
oats. The lowest result was 54.69% in T0, which increased to 63.90% in T3. Aljobair [4]

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baked cookies using clove powder, which resulted in a considerable rise in diameter, which is
in line with our findings. Another study by Handa et al. [39] found that
fructooligosaccharide-enriched cookies had a bigger diameter than sucrose-control cookies.
Bornare et al. [40] also reported comparable results in their investigation, where cookies were
created by mixing wheat flour and rolled oats at varying percentages of 0, 25, 50, and 75%.

b) Thickness
With the increase in the amount of oat and TCSP from T 1 to T3, thickness tends to reduce
from 8.90% in T0 to 8.69, 8.65, and 8.63% in T1, T2, and T3, respectively. The
aforementioned results are consistent with the work of Handa et al. [39], Kulthe et al. [35],
and Bornare et al. [40].

c) Spread ratio

The spread ratio was found to be increased by 14.45% from T 0 to T3. According to Finney
et al. [41] and Kissel and Prentice [42], cookies having a higher spread ratio value are
preferable. Furthermore, Yamamoto et al. [43] claimed that cookies having a higher value of
spread ratio and a larger diameter are considered desirable cookie characteristics. As the
outcome of the analysis, T3 cookies are regarded as the most appealing among all. Handa et
al. [39] and Bornare et al. [40] found identical effects in their investigations, where the spread
ratio went from 4.400% to 5.205% and 23.86% to 40.34%, respectively.

70.00

60.00

50.00

40.00

30.00

20.00

10.00

0.00
T0 T1 T2 T3

Diameter Thickness Spread ratio

Fig 2. Graphical representation of physical parameters of the cookies

3) Phytochemical analysis of TCSP and cookies

a) Condensed tannins
Tannins are thought to have antinutritive effects [44]. They can form compounds with
certain mineral ions, carbohydrates, and proteins that are present in food [45] and reduce the
overall absorption of nutrients. However, emerging evidence suggests that tannin
consumption may have varying health advantages depending on the composition of food and
dietary habits [46]. In accordance with Rao and Prabhavathi [47], a daily tannin intake of 1.5-
2.5 g is acceptable and does not cause any negative effects, while consumption over this

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range is responsible for low iron absorption from food. As described in Table 4, TCSP
contains 3.53% tannins. In the cookies, tannins were decreased from 2.51% to 1.92% by
increasing the proportion of oats and TCSP. The reduction was caused by the leaching of
condensed tannins when heated, resulting in a drop in tannin content when TCSP was
processed into cookies. Negu et al. [33] found lower tannin concentration in control cookies
and higher tannin content in the B3 sample containing 55% wheat, 30% oats, and 15%
fenugreek compared to the B1 sample containing 85% wheat, 10% oats, and 5% fenugreek
and B2 sample containing 70% wheat, 20% oats, and 10% fenugreek, owing to a larger
amount of fenugreek in the B3 sample. Further, Hawa et al. [48] made cookies with okara, red
teff, and wheat flour. Their observations revealed that tannins rose as the quantity of okara in
the cookies increased. These investigations stated above oppose the results we achieved.

b) Phytates

Phytate content in TCSP was found to be 1.16%. The phytate level was highest in T 3 and
lowest in T1. The phytate concentration of the cookies raised from 4.14% in T 1 to 7.93% and
8.36% in T2 and T3, which is due to an increase in the concentration of oats from 10% in T 1
to 30% in T3. Similar findings were reported by Hawa et al. [48], who found that the phytate
content in cookies increased as the okara ratio increased. Furthermore, Alemayehu et al. [49]
discovered a significant (p ≤ 0.05) variation in phytate concentration, with values ranging
from 269.6 mg/100 g to 293.0 mg/100 g, which is consistent with our findings.

Table 4: Phytochemical parameters of TCSP and cookies

Parameters TCSP T1 T2 T3
Tannins 3.53 ± 0.02 2.51 ± 0.01 2.31 ± 0.02 1.92 ± 0.02
Phytates 1.16 ± 0.01 4.14 ± 0.02 7.93 ± 0.01 8.36 ± 0.02
The values are represented as mean ± standard deviation (N=3).
4) Organoleptic analysis of cookies
Figure 3 shows the sensory characteristics of cookies enriched with oats and TCSP. The
sensory qualities were shown to diminish as the amount of oats and TCSP increased. In
comparison to T0, T1, and T2, T3 had the lowest sensory scores for flavor (6.83), taste (6.67),
and overall acceptability (7.19). The bitter taste had an effect on these sensory
characteristics. T1 scored the highest color (8.20), texture (8.27), flavor (7.77), taste (7.87),
and overall acceptance (8.03) ratings in relation to T 0, T2, and T3, respectively. Therefore,
incorporating 10% oats and 1% TCSP into cookies was acceptable with no negative effects
on organoleptic properties. A comparable tendency was observed in cookies, where sensory
characteristics dropped as the concentration of TC powder increased from 0% to 12%, and
fortification of TCSP at an 8% level was judged to be desirable [13].

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T0 T1 T2 T3
Color
9
8
7
6
5
4
Overall acceptibility 3 Texture
2
1
0

Taste Flavor

Fig 3. Radar chart for sensory evaluation of cookies

IV. CONCLUSIONS

The goal of this study was to formulate whole-wheat cookies with oats at the levels of
10%, 20%, and 30% and TCSP at 1%, 2%, and 3%, respectively. In addition, the current
investigation also concluded how varied quantities of oats and TCSP affected the chemical,
physical, phytochemical, and sensory attributes of the cookies. The results showed that when
the concentration of oats and TCSP increased, the amount of moisture, total ash, protein, and
dietary fiber increased whereas carbohydrate and fat content reduced with the trend. The
physical qualities of the cookies enhanced in diameter and spread ratio whereas decreased in
thickness which is desirable for softer eating characteristics. Tannin content decreased while
antioxidant capacity (phytate) increased. As a result, the cookies with 30% oats and 1%
TCSP had a high nutritional value, a high phytate level, and a lower tannin concentration.
Although the sensory attributes were reduced as the concentration of oats and TCSP was
raised, cookies with 10% oats and 1% TCSP were acceptable and considered optimized.
Overall, the findings demonstrated that the incorporation of oats and TCSP enhanced the
nutritious properties of the cookies with changes in physical and sensory attributes.

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