Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder
The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun pulp, jamun seed, and mango kernel powder. Th...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222300077X |
| _version_ | 1827587805628334080 |
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| author | Sanjay Kumar Keshav Primanshi Seluriyal Samiksha Sharma Vinod Kumar Bhawna Bisht Saloni Joshi Ankita Dobhal Akuleti Saikumar |
| author_facet | Sanjay Kumar Keshav Primanshi Seluriyal Samiksha Sharma Vinod Kumar Bhawna Bisht Saloni Joshi Ankita Dobhal Akuleti Saikumar |
| author_sort | Sanjay Kumar |
| collection | DOAJ |
| description | The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun pulp, jamun seed, and mango kernel powder. The overall acceptability score was maximum for T1 and minimum for C cookies. Total flavonoid content was maximum for T4 (668.3 ± 4.8 mgQE/100 g) and least for T1 (483.6 ± 5.6 mgQE/100 g), while the total phenolic content was highest for T4 and T3 (925.3 ± 8.8 mgGAE/100 g and 836.83 ± 3.47 mgGAE/100 g, respectively) and least for control cookies. Protein content (%) was highest for C and T1 (17.5 ± 0.06 and 16.36 ± 0.056, respectively), while it was the least for T4 (11.37 ± 0.032). Based on the proximate, sensory, and functional properties, it was concluded that fortified cookies T1 were found to be the best among all the developed cookies. |
| first_indexed | 2024-03-09T00:24:17Z |
| format | Article |
| id | doaj.art-65f6bcdd0a3a431da145126c643749ad |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-03-09T00:24:17Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-65f6bcdd0a3a431da145126c643749ad2023-12-12T04:37:04ZengElsevierApplied Food Research2772-50222023-12-0132100340Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powderSanjay Kumar0 Keshav1Primanshi Seluriyal2Samiksha Sharma3Vinod Kumar4Bhawna Bisht5Saloni Joshi6Ankita Dobhal7Akuleti Saikumar8Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, India; Corresponding author.Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, IndiaDepartment of Food Engineering and Technology, Tezpur University, Assam 784028, IndiaThe present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun pulp, jamun seed, and mango kernel powder. The overall acceptability score was maximum for T1 and minimum for C cookies. Total flavonoid content was maximum for T4 (668.3 ± 4.8 mgQE/100 g) and least for T1 (483.6 ± 5.6 mgQE/100 g), while the total phenolic content was highest for T4 and T3 (925.3 ± 8.8 mgGAE/100 g and 836.83 ± 3.47 mgGAE/100 g, respectively) and least for control cookies. Protein content (%) was highest for C and T1 (17.5 ± 0.06 and 16.36 ± 0.056, respectively), while it was the least for T4 (11.37 ± 0.032). Based on the proximate, sensory, and functional properties, it was concluded that fortified cookies T1 were found to be the best among all the developed cookies.http://www.sciencedirect.com/science/article/pii/S277250222300077XFunctional cookiesJamun pulpMango seed powderTPC |
| spellingShingle | Sanjay Kumar Keshav Primanshi Seluriyal Samiksha Sharma Vinod Kumar Bhawna Bisht Saloni Joshi Ankita Dobhal Akuleti Saikumar Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder Applied Food Research Functional cookies Jamun pulp Mango seed powder TPC |
| title | Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder |
| title_full | Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder |
| title_fullStr | Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder |
| title_full_unstemmed | Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder |
| title_short | Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder |
| title_sort | functional and nutritional prospectives of low fat cookies fortified with jamun pulp jamun seed mango kernel powder |
| topic | Functional cookies Jamun pulp Mango seed powder TPC |
| url | http://www.sciencedirect.com/science/article/pii/S277250222300077X |
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