Development of butterfly pea powder incorporated cookies and their physicochemical properties

Abstract

The current study was designed to develop the butterfly pea powder incorporated cookies and determined their physicochemical properties. The experimental products namely T1, T2, T3 and T4 were developed and subjected for sensory analysis. The results indicated that the experimental product T4 was superior to other formulations in terms of sensory parameters. The experimental product T4 got highest score in color (8.78±0.44), taste (8.66±0.54), texture (8.42±0.79), flavor (8.47±0.79), and overall acceptability (8.67±0.52) compared to other formulations. The highest protein content was observed in T2 (6.48±0.04) and lowest in T1, but the values were not significantly different (p< 005). The highest fat content was noted in T3 (10.36±0.07), and lowest in T2 (10.11±0.08). The fibre content was highest in T1 (0.48±0.06) and lowest in T2 (0.31±0.00). The highest ash content was observed in T4 (0.58±0.05) and lowest in T2 (0.46±0.02), the moisture content of the experimental products ranged from 9.51% to 9.85%. The carbohydrate content was varied from 82.62% to 72.20%. The proximate composition values were not varied much and all were nearest only.