INCORPORATION OF BEESWAX OLEOGEL TECHNOLOGY IN MILLET COOKIES FOR FAT REDUCTION: A FUNCTIONAL AND NUTRITIONAL APPROACH FOR SUSTAINABILITY

Abstract

Bakery products such as cookies are widely consumed but are often high in saturated fats due to the use of conventional solid fats, necessitating the development of healthier alternatives. The present study aimed to develop and evaluate beeswax-based oleogel as a fat replacer in millet cookies, with emphasis on formulation and textural characterisation. Oleogel was prepared using beeswax and sunflower oil in different ratios and evaluated through inversion test, microscopic analysis, and rancidity assessment. The oleogel formed a stable semi-solid system with a well- defined crystalline network and exhibited good oxidative stability up to 7 days, with slight deterioration observed on the 14th day. Cookies were prepared using buckwheat and foxtail millet flours at varying substitution levels along with a control sample. Sensory evaluation using a 9-point hedonic scale identified B1 (50% buckwheat flour + oleogel) and F1 (50% foxtail millet flour + oleogel) as the most acceptable formulations, with scores of 7.83 ± 0.75 and 7.50 ± 0.55, respectively. Physical analysis indicated improved spread (4.7 cm) and height (0.6 cm) in buckwheat-based cookies, while foxtail millet cookies exhibited reduced spread (4.5 cm) due to higher water absorption. Water absorption capacity increased from 5% in control to 10% and 15% in buckwheat and foxtail millet blends, respectively. Texture analysis showed increased hardness in oleogel-based cookies, with values of 42.17 N (B1) and 47.29 N (F1) compared to 23.9 N in control. Nutritional analysis revealed a significant reduction in fat and energy, along with improved protein content. The study concludes that beeswax-based oleogel can effectively replace conventional fat and, when combined with millet flours, can produce nutritionally improved cookies with acceptable textural and sensory properties.