Development of Cookies using Fenugreek Leaves (Trigonella foenum-graecum) as a Functional Ingredient


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.

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