Vol. 10, Issue 10 (2021)

Author(s):
Vivek Chauhan, V Nithyalakshmi, V Appa Rao and K Sudha

Abstract:
The present study was conducted to develop antioxidant rich low calorie cookies using mango kernel powder, palm sugar and inulin. The cookies were prepared by substituting whole wheat flour with mango kernel powder at 0%, 15% and 30% as an alternative of refined wheat flour; butter with inulin at 0%, 7.5% and 15% as an alternative of hydrogenated fat and sugar was fully altered with palm sugar (25g, 30g and 35g). The cookies were prepared by conventional creamy method. Sensory analysis was conducted by panel members for optimization of ingredients such as mango kernel powder, palm sugar and inulin. Sensory analysis showed that increasing level of mango kernel powder above 15% lower the sensory attributes such as appearance (8.33-4.50), texture (8.16-4.00), aroma (7.83-4.50), taste (7.66-3.66) and overall acceptability (8.00-4.16). Cookies prepared with 15% mango kernel powder and 85% whole wheat flour; 44.4g butter and 3.6g inulin and 30g palm sugar scored high value for all sensory attributes. Proximate analysis such as moisture content, ash content, protein content crude fibre, fat content, carbohydrate, energy value, water activity, antioxidant activity and colour value were found out for optimized antioxidant rich cookies and control cookies. The proximate analysis of antioxidant rich cookies shows the highest level of crude fibre content, and ash content compared to control cookies. The highest level of antioxidant activity was observed in developed cookies than control. Energy value and water activity is significantly lower than control sample.