Vol. 10, Issue 12 (2021)

Author(s):
Katte AT, Dr. Chavan UD, Adsure PR, Andale SS and Musale SV

Abstract:
Exploration of underutilized or neglected but highly recommended medicinal plant powder such as jamun powder in bakery products. The powder of some selected medicinal plants is a rich source of protein, dietary fibre, calcium, phosphorous, and iron was utilized in bakery products such as cookies. Preliminary experiments were carried out to find out optimum level of jamun powder with maida for the preparation of quality cookies at various levels i.e. 0, 2, 4, 6, 8 and 10 per cent. The effect of different level of addition of jamun powder on sensory characteristics of cookies was judged by the semi trained panellist on 9 point hedonic scale. The differences for the sensory characteristics like colour and appearance, texture, flavour, taste and overall acceptability were statistically significant among all the treatments. The cookies samples prepared with treatment T₂ (96% maida + 4% jamun powder) were statistically superior for overall acceptability parameter amongst all other treatments. Nutritional composition of cookies showed that increasing levels of jamun powder in cookies affects the chemical composition of cookies.