Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015
Development and Sensory Evaluation of Jamun Seed Powder Fortified Cookies
Thorat A. V.  | Khemnar M. B.
Abstract: The study was designed to use whole wheat flour and jamun seed powder blends in the preparation of functional cookies to improve the quantity and quality of protein, carbohydrate, and fibre content. The preparation of the jamun seed fortified cookies as influenced by different levels of jamun seed powder. Jamun seed fortified cookies were prepared by fortifying jamun seed powder in different treatments (20 %, 30 % and 40 %) to the cookies flour, whereas cookies prepared without adding jamun seed powder was kept as control, Jamun Seed powder incorporated cookies were analyzed after baking for sensory, chemical and shelf life evaluation. Among the difference treatments 30 percent jamun seed powder was recorded the highest scores for organoleptic parameters such as, colour, appearance, flavour, crispiness, taste and overall acceptability even up to 30 days of storage. It is observed that, as the jamun seed powder increases the protein and fat content of the cookies increases. During shelf life study, it was observed that, control and jamun seed fortified cookies show best before shelf life of 30 days, but after 30, 45 and 60 days they show sudden increase in moisture content. Jamun Seed powder can be recommended to the patients those are suffering from diabetics diseases and other problems, because of the high amount of jamboline content, it is decreased in sugar level in the blood.
Keywords: Fortification, sensory evaluation, Jamun seed, antioxidant, jamboline, waste utilization
Edition: Volume 4 Issue 10, October 2015,
Pages: 184 - 187
How to Cite this Article?
Thorat A. V., Khemnar M. B., "Development and Sensory Evaluation of Jamun Seed Powder Fortified Cookies", International Journal of Science and Research (IJSR), Volume 4 Issue 10, October 2015, pp. 184-187, https://www.ijsr.net/get_abstract.php?paper_id=SUB158654
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