DEVELOPMENT AND ANALYSIS OF ANTIOXIDANT PROFILE OF GINGER POWDER ENRICHED TULSI COOKIES
Author(s):
NETHRA M.R., SRINIDHI J , Dr. SIMMI JAIN
Keywords:
Herbal cookie, Antioxidant, Tulsi Powder, Ginger Powder, Functional Foods
Abstract
The objective of the study was to create antioxidant-rich cookies with a high nutritional content using tulsi powder and ginger powder. This study investigated the antioxidant profile of the tulsi cookie by altering the ginger powder (10% and 12%). The chemical and rheological properties of created dough blends, as well as the sensory, physical, and chemical properties of the formulated cookies, were examined. The variations were standardized and organoleptic acceptability was assessed using a five-point hedonic scale. The combination of tulsi cookie and 12% ginger powder was optimized for the development of composite cookies with improved nutritional and organoleptic properties that met widely recognized requirements. The addition of ginger powder to cookie dough increased the antioxidant capacity, and ash content in the finished product. The organoleptic test revealed that adding 12% ginger powder to tulsi cookies improved their acceptability when compared to all other quality attributes.
Article Details
Unique Paper ID: 161672

Publication Volume & Issue: Volume 10, Issue 5

Page(s): 357 - 361
Article Preview & Download


Share This Article

Conference Alert

NCSST-2023

AICTE Sponsored National Conference on Smart Systems and Technologies

Last Date: 25th November 2023

SWEC- Management

LATEST INNOVATION’S AND FUTURE TRENDS IN MANAGEMENT

Last Date: 7th November 2023

Go To Issue



Call For Paper

Volume 10 Issue 1

Last Date for paper submitting for March Issue is 25 June 2023

About Us

IJIRT.org enables door in research by providing high quality research articles in open access market.

Send us any query related to your research on editor@ijirt.org

Social Media

Google Verified Reviews