Physicochemical, textural, color, nutritional, Scanning Electron Microscopy and sensorial characterization of calcium rich breads fortified with sesame, malted finger millet, cumin and moringa leaves.

Abstract

Purpose–This study aims to evaluate the effectiveness of substituting different concentrations of sesame,soy butter, driedmoringaleaves and coconut powder on the physicochemical and sensory propertiesespecially calcium and protein content of salted and sweet cookies.Design/methodology/approach–Cookies were prepared by fortifying refinedflour with sesame (T1and T3) and soy butter (T2 and T4) and further fortified with driedmoringaleaves (salted) and coconut(sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calciumand protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organolepticproperties and compared with refinedflour cookies, C1 (salted) and C2 (sweet).Findings–It was observed that fortification significantly decreased the hardness of the test cookies whencompared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were thesoftest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p= 0.01)higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies.Cookies fortified with sesame and driedmoringaleaves (T1) contained the highest protein (19 g), calcium (312mg) andflavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies werehighly acceptable when compared to cookies for all sensory attributes tested.Research limitations/implications–Incorporation of protein and mineral rich natural ingredients likesesame, soy butter, driedmoringaleaves and coconut powder has improved the nutritional, functional andsensory properties especially calcium and protein content of salted and sweet cookies. There is tremendousscope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of foodsnacks, and this will ensure better nutritional security.Originality/value–Fortification of biscuits with sesame, soy butter, driedmoringaleaves and coconutpowder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium,flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solvingmany nutritional deficiencies and can add variety to the bakery industry

(18) (PDF) Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies. Available from: https://www.researchgate.net/publication/325792135_Effect_of_natural_fortification_with_calcium_and_protein_rich_ingredients_on_texture_nutritional_quality_and_sensory_acceptance_of_cookies.