Department of Food Science and Nutrition, College of Community Science, Swami Keshwanand Rajasthan Agricultural University, Bikaner, Rajasthan, IndiaIndia
Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh, IndiaIndia
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The present study was carried out in the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh with the objective of “Nutritive value and organoleptic evaluation of Cookies preparedfrom Ragi flour, Dates and Amla powder to promote Superfoods.” Superfood is a relatively recent way of referring to foods that provide the most nutritious value for the fewest calories. They include a wealth of antioxidants, vitamins and minerals. Three superfoods, viz. Ragi flour, Dates and Amla powder, were used for making an incorporated product, i.e., Cookies, in three treatments (T1, T2, T3), and the same control product T0 (non-incorporated) was also prepared. Incorporated Cookies and Control Cookies were analysed for their sensory characteristics. This revealed that all incorporated products had better quality in terms of colour, taste, texture, flavour and overall acceptability than control products (non-incorporated). It can be interpreted from the current study that incorporation of Ragi flour, Dates and Amla powder in the food product (Cookies) increased their nutritional value. Ragi flour, Dates and Amla powder enhance the protein, calcium, vitamin C and iron content in the incorporated food product (Cookies). Food products (Cookies) incorporated with Ragi flour, Dates and Amla powder are more nutritious than control (non-incorporated) food samples prepared from 100 percent peanuts, almond and jaggery.
Keywords: Cookies; Superfoods; Dates; Ragi flour; Amla powder; Nutritive-Organoleptic; Ragiflour; Amlapowder
June2022toJune2023. • Alltherawmaterialswerepurchasedfromthelocal marketofKanpurcity.
Proximateconstituents, viz.,crudefiberandashcontentsinthesample,weredeterminedbythestandard methodofAOAC(2010).Proteinwasdeterminedbythe Kjeldahlmethod.
= 100 − ( + + Totalash Fat Crudefiber + + )
Minerals, viz., calcium and iron, in the value-added productsampleswereestimatedintriplicate.Calcium content was estimated by the titrimetric method of AOAC(1995). Ironwasestimatedcolorimetricallyby Wong’smethodasgivenbyRanganna(1986),usingthe principlethattheferriciongivesablood-redcolour withpotassiumthiocyanate.VitaminC(ascorbicacid) wasdeterminedbytitration,intheabsenceofinterferingsubstancesthatmayreducethedyeoroxidize ascorbicacidduringsamplepreparation;thecapacity ofasampletoreduceastandarddyesolution,asdeterminedbyredoxtitration,isdirectlyproportionalto theascorbicacidcontent.
IncorporatedCookieswerepreparedinwhichragiflour, datesandamlapowderwereusedintheratiosof30:12:8, 34:10:6and38:8:4.
RecipeforCookiespreparedfromragiflour,
Ragiflour – 30 34 38 – 12 10 8
– 8 6 4
Maida 100 50 50 50 Jaggery 40 40 40 40 Butter 40 40 40 40 Bakingpowder 0.5 0.5 0.5 0.5 Vanillaessence 0.2 0.2 0.2 0.2
Ingredientswereweighedaccurately.
• Butter,jaggerypowderandgrindeddateswere 10 mixedwell.
• Bakingpowder,amlapowderandvanillaessence wereaddedtothecompositeflour(ragiflourand wheatflour). or • The butter–jaggery–dates mixture was beaten s andaddedtotheflour. ea • Thebatterwasrolledout.
• Cookieswerecutoutwithacookiecutter.
• Bakingwasdoneat 180°Cfor 25minutes; the cookieswerethenallowedtocoolatroomtemperature.
TheacceptabilityofIncorporatedCookieswasevaluatedbyapanelof10judgesusinga9-pointhedonic scale(Ranganna,1986)totestthelikingordislikingof theproducts.
Theexperimentswerecarriedoutintriplicate,andthe datasoobtainedweresubjectedtoanalysisofmean ± SD.Theobtaineddatawereinterpretedatthe5%level ofsignificance(P < 0.05).
Theresultsobtainedfromthepresentinvestigation, alongwithrelevantdiscussion,aresummarizedunder the following heads. The data of mean scores were tabulatedandanalyzedstatistically;theresultsarepresentedinTable2.
Organolepticacceptabilityrevealedthat38:8:4(T3)Ragi flour:Dates:AmlapowderincorporatedCookieswas likedextremely,while30:12:8(T1)and34:10:6(T2)incorporatedCookieswerelikedverymuch,andtheControlproduct(T0)waslikedmoderately.
e r c 6 s n a M
ur te re ur ce ity lo as tu o an il o T ex av ar ab C T Fl e pt pp e A acc all er Ov T0 T1 T2 T3
Figure 2. MeanscoreofOrganolepticevaluationof controlandIncorporatedCookies
• Ashcontentof(T1)30:12:8ragi,datesandamla powderincorporatedproductswas2.95%,(T2) 34:10:6was3.42%,and(T3)38:8:4was3.61%, respectively.TheashcontentofControlproduct (T0) was 1.58%. The ash content of the incorporatedproduct(T3)washigherthantheControlproduct(T0)andotherincorporatedproducts(T1,T2).ThisindicatesthatT3Incorporated Cookieswerefoundhighlysignificantatthe5% levelofcriticaldifferencewithrespecttoashcontentcomparedtocontrolandotherincorporated Cookies.
• Fibercontentof(T1)30:12:8ragi,datesandamla powder incorporated products was 8.8%, (T2) 34:10:6was8.05%,and(T3)38:8:4was7.74%,respectively.ThefibercontentofControlproduct (T0)was1.96%. Thefibercontentoftheincorporatedproduct(T1)washigherthantheControlproduct(T0)andotherincorporatedproducts(T2,T3).ThisindicatesthatT1Incorporated Cookieswerefoundhighlysignificantatthe5% levelofcriticaldifferencewithrespecttofiber contentcomparedtocontrolandotherincorporatedCookies.
• Proteincontentof(T1)30:12:8ragi, datesand amlapowderincorporatedproductswas9.24%, (T2)34:10:6was10.02%,and(T3)38:8:4was10.36%, respectively.TheproteincontentofControlproduct(T0)was7.78%.Theproteincontentoftheincorporatedproduct(T3)washigherthantheControlproduct(T0)andotherincorporatedproducts(T1,T2).ThisindicatesthatT3Incorporated Cookieswerefoundhighlysignificantatthe5% levelofcriticaldifferencewithrespecttoprotein
Colour 7.8 8 Taste 7.8 8 Texture 7.4 8.2 Flavour 7.2 7.8 Appearance 7.6 8.2 Overallacceptability 7.2 7.8
Table 3. NutritionalcompositionofcontrolandIncorporatedCookies
Ash 1.58 2.95 3.42 3.61 0.67 0.17 Fiber 1.96 8.8 8.05 7.74 0.29 0.07 Protein 7.78 9.24 10.02 10.36 0.33 0.08 Carbohydrates 58.47 64.33 65.8 66.69 0.46 0.12 Calcium 15.65 159.4 160.7 164.5 0.40 0.10 Iron 0.04 4.92 4.28 3.65 0.18 0.05 VitaminC 0 46.33 43.44 40.56 0.16 0.04
contentcomparedtocontrolandotherincorporatedCookies.
• Carbohydratecontentof(T1)30:12:8ragi,dates • andamlapowderincorporatedproductswas64.33%, (T2)34:10:6was65.8%,and(T3)38:8:4was66.69%, respectively.ThecarbohydratecontentofControlproduct(T0)was58.47%.Thecarbohydrate content of the incorporated product (T3) was higherthantheotherincorporatedproducts(T1, T2).ThisindicatesthatT3IncorporatedCookies werefoundhighlysignificantatthe5%levelof criticaldifferencewithrespecttocarbohydrate contentcomparedtocontrolandotherincorporatedCookies.
• Calciumcontentof(T1)30:12:8ragi,datesand amlapowderincorporatedproductswas159.4 mg,(T2)34:10:6was160.7mg,and(T3)38:8:4 was164.5mg,respectively.Thecalciumcontent ofControlproduct(T0)was15.65mg. Thecalciumcontentoftheincorporatedproduct(T3) nt was higher than the Control product (T0) and nt otherincorporatedproducts(T1,T2).Thisindi- Co catesthatT3IncorporatedCookieswerefound highlysignificantatthe5%levelofcriticaldifferencewithrespecttocalciumcontentcompared tocontrolandotherincorporatedCookies.
• Ironcontentof(T1)30:12:8ragi,datesandamla powderincorporatedproductswas4.92mg,(T2) 34:10:6 was 4.28 mg, and (T3) 38:8:4 was 3.69 mg, respectively. The iron content of Control product(T0)was0.04mg. Theironcontentof theincorporatedproduct(T1)washigherthan theControlproduct(T0)andotherincorporated products(T2,T3). ThisindicatesthatT1Incor- Conclusion poratedCookieswerefoundhighlysignificant atthe5%levelofcriticaldifferencewithrespect 8 8.4 0.95 0.32 8.2 8.4 0.99 0.34 8.4 8.8 0.82 0.27 8.4 8.6 0.82 0.27 8.4 8.4 0.97 0.32 8.4 8.6 0.82 0.27
toironcontentcomparedtocontrolandother incorporatedCookies.
VitaminCcontentof(T1)30:12:8ragi,datesand amlapowderincorporatedproductswas46.33 mg,(T2)34:10:6was43.44mg,and(T3)38:8:4 was40.56mg,respectively. ThevitaminCcontentofControlproduct(T0)was0.0mg.ThevitaminCcontentoftheincorporatedproduct(T1) was higher than the Control product (T0) and otherincorporatedproducts(T2,T3).ThisindicatesthatT1IncorporatedCookieswerefound highlysignificantatthe5%levelofcriticaldifferencewithrespecttovitaminCcontentcompared tocontrolandotherincorporatedCookies.
t e 100 t o
sh er in es m n C A ib te at iu Iro in F ro dr lc m P hy Ca ita bo V ar C Control T1 T2 T3
Figure 3. Nutritionalcompositionofcontroland IncorporatedCookies Thevariousparameterssuchasash,crudeprotein,car- bohydrate, crude fiber, calcium, iron and vitamin C wereanalyzed.OrganolepticacceptabilityofIncorpo- ofChakiyavarietyofAmla(Emblicaofficinalis)and ratedCookiespreparedfromRagiflour,DatesandAmla effectofdifferentdehydrationmethodsonquality
powder(Superfoods)wasanalyzedbypanelmembers. ofpowder. AfricanJournalofFoodScience,3(10). T3(38:8:4)incorporatedCookieshadbettersensory characteristics than control (T0) and other incorporatedCookies(T1andT2).Allincorporatedproducts (Cookies)hadbetternutritionalqualitythancontrol Cookies. The ash and fiber content in incorporated Cookiesincreasedwithincreasedragiflouranddates contentintheproduct.Proteincontentincreasedwith increasedragiflouranddatesinIncorporatedCookies. CalciumandironcontentinIncorporatedCookieswas muchhigherthanincontrol.
Thenewnutritious,naturalandhealthyprocessedfoods areingreatdemand.Thereisimmensepotentialtodevelopvariedvalue-addedproductsofRagiflour,Dates andAmlapowder(Superfoods)withoutmuchlossof theirmedicinalproperties.
Itcanbepredictedthatthevalue-addedproductspreparedfromRagiflour,DatesandAmlapowder(Superfoods)willbeacceptedbypeoplefortakingadvantage oftheirmedicinalpropertiesforgoodhealth.