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@article{161672,
        author = {NETHRA M.R. and SRINIDHI J  and Dr. SIMMI JAIN},
        title = {DEVELOPMENT AND ANALYSIS OF ANTIOXIDANT PROFILE OF GINGER POWDER ENRICHED TULSI COOKIES},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {5},
        pages = {357-361},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=161672},
        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. 
},
        keywords = {Herbal cookie, Antioxidant, Tulsi Powder, Ginger Powder, Functional Foods},
        month = {},
        }