Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.)

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 notic...

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Bibliographic Details
Published in:Journal of food science and technology 2021-05, Vol.58 (5), p.1839-1847
Main Authors: Asadi, Seyedeh Zeinab, Khan, Mohammad Ali, Chamarthy, Ratnavathi Venkata
Format: Article
Language:English
Subjects:
Antioxidants
Aroma
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cookies
Dietary fiber
Food Science
Manilkara zapota
Nutrition
Organoleptic properties
Original
Original Article
Quality assessment
Scavenging
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Summary: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%).
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04695-w