Open AccessDevelopment and Quality Evaluation of Date Seed Powder Incorporated Cookies
Author(s) -
CH. Sriharsha,
Raju Narayana Swamy,
T Padmavathi
Publication year - 2021
Publication title -
journal of experimental agriculture international
Language(s) - English
Resource type - Journals
ISSN - 2457-0591
DOI - 10.9734/jeai/2021/v43i1130760
Subject(s) - nutraceutical , food science , wheat flour , mathematics , control sample , microbiology and biotechnology , biology
Aims: To incorporate date seed powder in the preparation of cookies and to perform the quality evaluation of the cookies.
Study Design: Experimental design.
Place and Duration of Study: College of Food Science and Technology, PJTS Agricultural University, Rudrur, from March 2021 to August 2021.
Methodology: The cookies was prepared by formulating trials. For test samples the refined wheat flour was replaced with date seed powder in different proportions. Sensory evaluation was performed to know the acceptability of the cookies. Quality evaluation was performed for the control sample and the most accepted cookies.
Results: Results of sensory evaluation showed that 12% date seed powder incorporated cookies was highly acceptable with a score of overall acceptability 8.3. Carbohydrates, protein, fat, fiber content of the standardized cookies was found to be 60.57%, 5.78%, 22%, 5.26% respectively. The physical parameters like diameter, thickness and spread ratio increased with supplementation of date seed powder.
Conclusion: Date seed powder rather discarding as waste; can be used to develop innovative products. Date seed powder can be used to develop products with functional and nutraceutical use.