Authors :
Harshita Mishra; Tushar Shukla; Pushpendra Verma; Aashish Mandloi; Sarthak Shrivastava; Dr. Niharika M. Ganasan
Volume/Issue :
Volume 7 - 2022, Issue 5 - May
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3Pn38D7
DOI :
https://doi.org/10.5281/zenodo.6824920
Abstract :
Fenugreek leaf extract and fenugreek leaf
powder (FLP) were used as a value-added food
component in cookies made with fine wheat flour. The
purpose of this study was to assess the nutritional and
sensory properties of cookies containing fenugreek leaves
powder. Fenugreek leaves powder was incorporated into
the cookies at varied concentrations. The length of time
cookies was baked has a direct impact on their taste and
texture. Cookies were tested via sensory evaluation, using
the 9-point hedonic scale (1-extreme dislike, 9-extreme
like), by a semi-trained panel of 4 judges evaluating for
color, flavor appearance, taste, texture, and overall
acceptability as per the standards. The cookies
incorporated with a lower concentration of fenugreek
leaves powder had shown much better organoleptic
features, according to the Study. The impact of baking
temperature on the various response variables varied, but
in the end, 180°C was acceptable. Cookies incorporated
with 0.34 % powdered fenugreek leaves, 34 % flour,
20.40 % sugar, and 4.7 % baking soda and baked at 180°
C had the best acceptable sensory qualities, according to
the study.
Keywords :
cookies, fenugreek, baking temperature, sensory evaluation.
Fenugreek leaf extract and fenugreek leaf
powder (FLP) were used as a value-added food
component in cookies made with fine wheat flour. The
purpose of this study was to assess the nutritional and
sensory properties of cookies containing fenugreek leaves
powder. Fenugreek leaves powder was incorporated into
the cookies at varied concentrations. The length of time
cookies was baked has a direct impact on their taste and
texture. Cookies were tested via sensory evaluation, using
the 9-point hedonic scale (1-extreme dislike, 9-extreme
like), by a semi-trained panel of 4 judges evaluating for
color, flavor appearance, taste, texture, and overall
acceptability as per the standards. The cookies
incorporated with a lower concentration of fenugreek
leaves powder had shown much better organoleptic
features, according to the Study. The impact of baking
temperature on the various response variables varied, but
in the end, 180°C was acceptable. Cookies incorporated
with 0.34 % powdered fenugreek leaves, 34 % flour,
20.40 % sugar, and 4.7 % baking soda and baked at 180°
C had the best acceptable sensory qualities, according to
the study.
Keywords :
cookies, fenugreek, baking temperature, sensory evaluation.
