Process optimization and quality evaluation of fasting cookies developed by incorporating water chestnut, sweet potato, Amaranth Grain Flour
Priyanka Rupam, Thejus Jacob
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 cookiess 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 cookiess were determined using standard methods. The physico-chemical analysis and sensory 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 cookiess 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, amaranth flour in (70, 15&15) proportion scored high score for overall acceptability i.e. 7. From the result of proximate analysis of cookiess, 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 cookiess from water chestnut, sweet potato and amaranth flour blend in proportion of (70, 15 & 15) is recommended.