Open AccessDevelopment and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.)
Author(s) -
Seyedeh Zeinab Asadi,
Mohammad Ali Khan,
Ratnavathi Venkata Chamarthy
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04695-w
Subject(s) - aroma , organoleptic , food science , fiber , dietary fiber , taste , chemistry , mathematics , organic chemistry
The aim of this study was to investigate the physicochemical, textural and organoleptic attributes of developed cookies containing concentrated chiku fiber powder (CChFP) ( Manilkara zapota L. ) at different levels (0, 4.5, 7, 9.5, 12%). The results revealed that the addition of CChFP led to a noticeable improvement in dietary fiber, crude fiber and antioxidant activity of cookies. However, the protein content and the hardness of cookies were decreased. The effect of added CChFP up to 7% in texture, taste and aroma of cookies was negligible. The cookie supplemented with 7% CChFP established a superior overall acceptability score among other cookies containing CChFP, with an improved crude fiber (3.41 ± 0.26%), total dietary fiber (14.03 ± 0.57%) and radical scavenging activity (6.20 ± 0.48%).