Journal of Food, Agriculture and Environment




Vol 18, Issue 3&4,2020
Online ISSN: 1459-0263


Development of nutritional enriched herbal cookies: Physical, sensory and nutritional properties


Author(s):

Vibhuti Mittal,  Mahesh Bhatt, Anand Kishore,  Nitin Kumar,  Khushbu Kumari

Recieved Date: 2020-06-26, Accepted Date: 2020-09-22

Abstract:

The stem powder of Tinospora cordifolia (family: Menispermaceae) is rich source of β−carotene, calcium, iron, protein and dietary fiber. In the present study, effect of replacement of refine wheat flour with 1.5, 3, and 4.5% Tinospora cordifolia stem powder (TSP) on baking, sensory and nutritional quality of cookies were evaluated. The results show that incorporation of TSP from 1.5 to 4.5% increased water absorption, dough development time and mixing tolerance index and decreased dough stability. The addition of TSP increased hardness and decreased cohesiveness of dough and increased the hardness and decreases the spread ratio of cookies. The TSP incorporated cookies were lighter in color with more redness and less yellowness compared to the control. Sensory evaluation showed that up to 3% level of TSP enriched cookies were acceptable.

Keywords:

Tinospora cordifolia, Guduchi, herb, stem powder, cookies, baking properties


Journal: Journal of Food, Agriculture and Environment
Year: 2020
Volume: 18
Issue: 3&4
Category: Food and Health
Pages: 53-57


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