Effect of storage period on chemical parameters and sensory admissibility of cookies incorporated with stem powder of giloy (Tinospora cordifolia)

Abstract

In present investigation cookies were developed by incorporation of giloy stem powder and effect of storage on cookies qualities were analyzed by chemical parameters [(Moisture %, Peroxide value (PV) and Thiobarbituric Acid Value (TBA)] and sensory characteristics. The result showed gain in moisture content from 1.82 ±0.04 % to 4.31 ±0.23 %, peroxide value from 1.48±0.17 to 5.25±0.09 (meq O2 /kg fat) and TBA value from 0.06±0.01 to 0.29±0.03 (mg malonaldehyde /kg sample) respectively, and decrement in sensory parameters in giloy cookies during storage of 90 days. It was revealed that giloy cookies significantly more stable than control cookies and accepted by consumers up to 90 days of storage. Hence incorporation of giloy stem powder as a source of phytochemical could be an innovative approach to enhance its chemical stabilities and maintain sensory qualities.