Development of Oatmeal Chia Seed Cookies Using Recycled Breadcrumbs

Cheong, Kai Ming (2022) Development of Oatmeal Chia Seed Cookies Using Recycled Breadcrumbs. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Bread has a short shelf-life. The bread loss does not only reflect the food waste, but the loss of various natural resources such as water, land, and energy used for the production of raw ingredients, products, manufacturing, and transportation. This study aims to develop healthy cookies by partial substitution of all-purpose flour with recycled breadcrumbs made from old whole wheat bread. Whole wheat is a rich source of carbohydrates, protein, fiber, vitamins, and minerals. The cookies are made with healthy ingredients including rolled oats, chia seeds, and ground almonds. Proximate composition, physicochemical properties, antioxidant activity, microbiological test, and sensory quality of the developed cookies were analyzed. Sensory attributes (appearance, color, aroma, taste, hardness, crispiness, and overall acceptability) of oatmeal chia seed cookies were evaluated by 30 panelists using a 9-point hedonic scale. The mean overall acceptability score of the cookies made with formulation 2 was 8 out of 9 with an acceptance index of 89%. The oatmeal chia seed cookies contain 62.02% carbohydrate, 21.03% fat, 10.70% protein, 5.52% total dietary fiber, 3.51% of moisture, 2.74% ashes, and 114 calories/100g. The cookies exhibited higher antioxidant activity with DPPH free radical scavenging activity of 30.45% and total phenolic content of 2.28 mg GAE/g compared to control. In conclusion, the development of oatmeal chia seed cookies using old bread crumbs provides a way to deliver healthy ingredients to consumers while reducing food waste issues. The product has good sensory quality, exhibits antioxidant activity, meets the nutritional claim of high in protein, and is a source of dietary fiber. Further studies on the modification of formulation, processing conditions, and methods should be carried out to improve the nutritional properties, textural properties, color, and appearance of the cookies