Development and Characterization of Barley-Based Cookies for Adolescent Nutrition

Abstract

Background: In Pakistan, many adolescents still do not get enough nutrients from their daily diet. A low-cost snack made with locally available ingredients can therefore be a useful extra food item, especially when it provides better energy and nutrient value. Objective: This study aimed to prepare cookies with increasing levels of barley flour replacement (0, 10, 20, 30 and 40%) and assess their proximate composition, energy value, antioxidant activity, mineral profile, FTIR characteristics, physical quality, color and sensory acceptability. Methodology: The study was conducted at University of Engineering and Technology (UET), Lahore, Pakistan from 2022-2024. FTIR analysis was performed at the Department of Chemistry, University of the Punjab, Lahore. Cookies were prepared by replacing wheat flour with barley flour at five levels: 0, 10, 20, 30 and 40%, and the samples were labelled as T0, T1, T2, T3 and T4. All formulations were analyzed for proximate composition, calculated energy value, physical quality, color, antioxidant activity, mineral content, FTIR bands and sensory acceptability. The data were statistically analyzed using one-way ANOVA followed by Fisher’s LSD test at p < 0.05. Results: Barley flour addition noticeably influenced the quality of the cookies. Moisture remained within a low range, whereas protein, fiber, ash and fat showed an overall increase with the incorporation of high barley flour. Nitrogen free extract (NFE) decreased, and the calculated energy value ranged from 451.09 to 462.88 kcal/100 g. Antioxidant values improved with the addition of barley; the highest TPC, TFC and DPPH activity were recorded in T4 treatment. Calcium and sodium were highest in T3, whereas potassium was highest in T0. Higher barley levels made the cookies darker and firmer, but all sensory scores remained above 7.0. FTIR spectra showed bands related to proteins, lipids and other fiber components. Conclusion: Barley flour improved the nutritional and antioxidant profile of the cookies without reducing sensory scores below the acceptable range. The product may be considered as an energy-dense supplementary snack option, but shelf-life, microbiological stability and target-consumer testing are needed before any health-related claim is made.