Effect of fortification of Jamun Seed (Syzygium cumini) powder on nutritional and sensory quality of herbal multigrain cookies

Abstract

The study were designed to replace the refined wheat flour (RWF) with jamun seed powder (JSP) @ 0, 5, 10 and 15% by keeping the proportion of finger millet flour (FMF) constant (15%). The cookies were baked to a temperature of 1750C for 15-20 min for uniform baking. The prepared cookies were subjected to organoleptic and nutritional quality analysis. The sample T2 was oraganoleptically accepted over other sample and found to contain moisture (4.87%), fat (13.49%), fiber (1.73%), protein (9.47%), ash (1.11%) and carbohydrate (69.25%). Chemical composition of treatment T2 (10% JSP) contain high amount of moisture, fat, fiber and ash as compared to treatment T0 and T1 and less amount compared to T3 (15% JSP) but protein and carbohydrate were lower than T0 and T1 and higher than T3. Owing to such attributes, the most important aspect of this study to develop nutritionally enriched herbal multigrain cookies fortified with jamun seed powder. The prepared cookies were feasible to be exploited in market.