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Nutritive Assessment of Composite Flour Biscuit Incorporated with Herbal Plant Powder

Authors:

N. A. I. S. Dias ,

Horizon Campus, Malabe, LK
About N. A. I. S.
Faculty of Science
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G. M. W. R. Bandara

Horizon Campus, Malabe, LK
About G. M. W. R.
Faculty of Science
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Abstract

A cookie is a baked product, which can be prepared by using wheat flour with non-wheat materials enriched with nutritional value. The study aims to formulate herbal cookies incorporating Asparagusracemosus and Aervalanata stem and leaf powder enriched with mungbean (Vignaradiata) and wheat flour. Each of the herbal plant powder and flour mixture was formulated at a ratio of 1:1 by drying and grinding into a fine powder. Three different cookie formulas by varying combinations of plant powder and flour mixture were evaluated based onthe 5-point hedonic scale on sensory attributes by a 30 member untrained panel.According to the results of sensory evaluation, the sample enriched with 4 % plant powder and 55 % flour mixture was accepted.The phytochemical analysis indicated the presence of secondary metabolites including Alkaloids, Saponins, Flavonoids, Tannins, Phenols, Terpenoids, Glycosides and Steroid in the accepted cookie sample. The cookies were rich in carbohydrate (59.3%), fat (14.3%), protein (13.4%) and the calculated energy value was 419.5 kcal. Peroxide value and acid value of stored cookies were lower than the maximum recommended level. The IC50 value for the methanol extract of the herbal cookies was 16.69±0.88 mg/ml.The bacterial count of cookies was 6.0 ×102CFU/g after 6 weeks of storage and this was well below the safe level of 1×104 CFU/g. There was no yeast and mold growth observed during the storage. Overall analysis proved that herbal cookies were acceptable for human consumption after storing it under room temperature within six weeks.
How to Cite: Dias, N.A.I.S. and Bandara, G.M.W.R., 2019. Nutritive Assessment of Composite Flour Biscuit Incorporated with Herbal Plant Powder. Journal of Food and Agriculture, 12(1), pp.17–28. DOI: http://doi.org/10.4038/jfa.v12i1.5217
Published on 29 Jun 2019.
Peer Reviewed

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