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A comparative study on quality characteristics of cookies incorporated with roasted chicory powder and inulin as sugar replacers

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Title A comparative study on quality characteristics of cookies incorporated with roasted chicory powder and inulin as sugar replacers
 
Creator S, Saumya
A, Haripriya
 
Subject Cookies
Dietary fibre
Inulin
Roasted chicory powder
Sugar replacers
 
Description 398-405
Consumer demand is increasing for low-calorie, high-fibre functional foods. Cookies are considered better for functional
ingredient incorporation as it is in ready-to-consume form with good shelf life and they have gained extensive consumer
preference. The current study was undertaken to formulate cookies with the incorporation of roasted chicory powder and
inulin, and to compare the nutritional profile as well as physical properties of the cookies. The roasted chicory powder was
incorporated in 5, 10, and 15% levels and inulin was incorporated in the levels of 5, 10, 15, 25, 50, 75, and 100% replacing
sugar in butter cookies and multigrain cookies. The cookies were evaluated for sensory attributes, nutrient profile and
physical properties. The cookies with 5% roasted chicory powder and 50% inulin as sugar replacers were organoleptically
accepted. Inulin incorporation had a tremendous impact on the fibre content of the product. But the addition of chicory in the
cookies resulted in a better nutrient profile apart from increasing the fibre content considerably. Studying the physical
properties of the cookies, inulin/chicory incorporation resulted in a significant increase in the spread ratio.
 
Date 2022-10-18T06:08:43Z
2022-10-18T06:08:43Z
2022-10
 
Type Article
 
Identifier 0976-0512 (Online); 0976-0504 (Print)
http://nopr.niscpr.res.in/handle/123456789/60674
https://doi.org/10.56042/ijnpr.v13i3.51382
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source IJNPR Vol.13(3) [September 2022]