Studies on physicochemical properties of encapsulated garden cress seed oil cookies

Abstract

The present research was carried out to evaluate the feasibility of underutilised but nutrient-rich encapsulated garden cress seed oil in cookies. Encapsulated garden cress seed oil incorporated cookies prepared using wheat flour and finger millet flour with 2, 4, 6, 8 and 10% of encapsulated garden cress seed oil powder. The cookies were evaluated for their quality based on proximate analysis, physical properties, textural properties and sensory evaluation during storage. The cookies were packed in Aluminium Laminated Pouches (ALP) for 90 days to study their storage feasibility. The moisture content was found to be increase from 2.55 to 2.98 percent whereas protein content, fat content, ash content and carbohydrates were decreased gradually in the blends fortified with 2, 4, 6, 8 and 10% encapsulated garden cress seed oil powder from 13.64 to 12.34%, 27.65 to 27.02%, 0.69 to 0.59% and 56.80 to 53.60%, respectively during storage. The sensory evaluations of cookies were carried out regularly at an interval of one month for period of 3 months. The cookies prepared by incorporation of garden cress seed oil powder, wheat flour and finger millet flour can be stored up to 3 months in ALP with minimum losses in sensory, nutritional and textural characteristics. The good quality encapsulated garden cress oil powder fortified cookies were prepared at 10 percent in respect of sensory evaluation and physical characteristics and accepted up to three months.