ARCHIVES
VOL. 11, ISSUE 1 (2026)
Nutritional, sensory and physicochemical properties of red sweet cherry powder incorporated cookies
Authors
Shivangi Sharma, Gita Bisla
Abstract
Cherries in particular sweet cherries are a nutritionally dense fruit
which contain good taste, attractive appearance, small in size and limestone
fruit. Cherries are used in both fresh and processed form in human diet. Red
cherries are good source of water, sugar, protein, fiber, potassium, iron,
calcium, magnesium, phosphorus, pro-vitamin A, B1, B6, E vitamin C, vitamin and
antioxidant. Firstly, the proximate composition, some vitamin and minerals,
non-nutrient compounds and antioxidant compounds were assessed in dry red sweet
cherry powder. In the present study, a product was prepared by incorporation of
cherry powder. The cookies were prepared in four variants- variant A (5% red
cherry powder), variant B (10% red cherry powder), variant C (20% red cherry
powder), variant D (30% red cherry powder) and they were examined for sensory
acceptability. The most acceptable variant of cookies found was variant C. The proximate
composition, mineral and vitamin content, physical evaluations were performed
on all the variants. In proximate analysis, cherry powder was found to be rich
in protein, carbohydrate, calcium and vitamin C. The cherry powder was low in
ash, fiber, fat, iron. In non-nutrients compounds cherry powder was rich in
alkaloids and saponins and the powder was low in polyphenol, tannins and
flavonoids. The DPPH was rich in cherry powder and metal chelating activity was
found low in cherry powder. Then corporate product cookies were found to be
rich in moisture, fat, fiber, protein, iron, calcium, total soluble solid,
water activity, pH, breaking strength and viscosity. The cookies (A, B, C and
D) were found low in carbohydrate and vitamin C content was fully lost in
cookies.
Download
Pages:128-133
How to cite this article:
Shivangi Sharma, Gita Bisla "Nutritional, sensory and physicochemical properties of red sweet cherry powder incorporated cookies". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 128-133
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.