Quality Evaluation of Value Added Cookies

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Authors

  • Suba G.
     Department of Food Science and Nutrition, LRG Government Arts College for Women, Tirupur - 641 604 ,IN
  • Thirumani Devi A.
     Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043 ,IN

DOI:

https://doi.org/10.21048/IJND.2021.58.S1.27533

Keywords:

Food Supplementation, Cookies, Calcium, Health Mix, Sensory Evaluation, Physical Characteristics

Abstract

Food supplementation is one of the most effective methods of promoting health and preventing or combating health problems, to reach some or all population. Supplementary foods were formulated on the basis of low cost, locally available foods, familiar to home maker and easy for preparation. Hence the present study was initiated to develop an iron and calcium rich health mix cookies. Cookies were prepared using the health mix which scored highest in terms of sensory evaluation and also had high level of calcium content. Sensory evaluation, nutrient content and calculation of cost effectiveness were done. The physical characteristics like weight, width, diameter, thickness and spread factor were determined. The physical characteristics were measured. The mean values of the standard and formulated cookies were different in the proximate principle composition and mineral content. The iron, calcium, magnesium and vitamin B-6 levels of formulated cookies were higher than the standard cookies. It was also noted that the moisture content of the standard cookies was 5.15 per cent and that of formulated cookies was 2.084 per cent. The moisture content of the formulated cookies was lower than the standard cookies as the sprouted ragi enhanced the reduction in moisture content in the flour. The protein content of the formulated cookies was 13 g which was slightly higher than standard cookies (10.2 g). This was attributed to the incorporation of high protein ingredients like soya, horse gram and roasted Bengal gram dhal in the formulated cookies. The fat content of the formulated cookies (20.0 g) was lower than the standard cookies with fat content of 35 g. The carbohydrate content of the formulated cookies (22.8 g) was much lower than the standard cookies (72 g). This is due to the incorporation of pulses, oil seeds which replaced some of the carbohydrate content in the cookies. From the overall acceptability, it was clear that only a slight difference was noted between the standard and formulated cookies.

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Published

2021-05-18

How to Cite

G., S., & A., T. D. (2021). Quality Evaluation of Value Added Cookies. The Indian Journal of Nutrition and Dietetics, 58(S1), 10–20. https://doi.org/10.21048/IJND.2021.58.S1.27533

Issue

Volume 58, Issue S1, January-March 2021

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

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