Bioactive compounds and acceptance of cookies supplemented with ginger flour

Abstract

The study was carried out to develop antioxidant-enriched cookies with good nutritional and physical quality from wheat flour supplemented with ginger powder. The ginger (Zingiber officinale Roscoe) rhizome were washed, peeled, cut into thin slices of 2 mm thickness, blanched, dried in a mechanical dehydrator (50+5 oC), milled and sieved. Nutritionally ginger powder contained water activity of 0.356±0.004 with a crude fat and crude protein as 5.73±0.05 per cent and 6.63 ± 0.61 per cent respectively. The level of total phenols and antioxidant activity respectively were found to be 243.86±0.06 mg/100g and 83.73±0.04 per cent, and therefore ginger appeared to be suitable for successful supplementation with wheat flour for production of cookies. For preparation of cookies, different blends of ginger supplementation were made by adding ginger powder in a concentration varying from 2-14 percent in wheat flour. The combination of wheat flour (100%) with 12.0% ginger powder was optimized for the formulation of composite cookies with better physical, nutritional and organoleptic qualities within universally accepted standards. The supplementation of ginger powder for the preparation of cookies showed an increase in total phenols, antioxidant activity, crude fibre and ash content in the final product.