Vol. 4, Issue 6 (2019)
Physicochemical and texture comparision data-based evaluation of fasting cookies
Author(s): Priyanka Rupam, Anu Kumari, Thejus Jacob
Abstract: Nowadays people are health conscious, they like value added product as a part of their everyday meal or as well as the foods they eat for pleasure. The composite flour was based on fasting ingredients. In this experiment, water chestnut (50, 60 & 70), sweet potato (35, 25 & 15) and amaranth (15, 15 &15) flour in the various proportions to prepare three blended flour samples, from which fasting cookies were prepared. These samples were subjected to analysis of their functional properties. The proximate composition of the various flour blends used for the preparation of fasting cookies were determined using standard methods. The physico-chemical analysis and Texture evaluation was done to know the acceptability of fasting cookies. These were evaluated for sensory analysis that included colour, taste, flavour, texture and overall acceptability. The cookies were analyzed for analytical and chemical analysis, which includes moisture content, fat content, total ash content, protein content, minerals content and carbohydrate content. On the basis of sensory evaluation, cookies containing water chestnut, sweet potato, and amaranth flour in (70, 15&15) proportion scored high score for overall acceptability i.e. 7. From the result of proximate analysis of cookies, the fat content of Sample C is very low i.e. 24.18%, which is beneficial for health. So according to quality evaluation and sensory evaluation, preparation of cookies from water chestnut, sweet potato and amaranth flour blend in proportion of (70, 15 & 15) is recommended.