Physico-chemical and Nutritional Evaluation of Cookies with Different Levels of Rosehip and Hibiscus Powder Substitution

Main Article Content

Surbhi Antarkar
Anurag Sharma
Anushka Bhargava
Honey Gupta
Ritu Tomar
Sakshi Srivastava

Abstract

Aim: Food with high nutritional value is in great demand for proper functioning of body systems and potential health benefits. As a result, value-added foods or functional foods with higher level of dietary fiber and antioxidant have developed, especially in bakery products such as cookies. This study was aimed to develop and evaluate proximate composition, phenolic compounds, vitamin C content and sensory acceptance of cookies.


Study Design: The formulations were prepared (20% rosehip powder and 15% hibiscus powder in formulation CF1, 15% rosehip powder and 20% hibiscus powder in formulation CF2, 15% rosehip powder and 15 % hibiscus powder in formulation CF 3) in a standard cookie recipe.


Place and Duration of Study: Department Of Food Technology, ITM University Gwalior, Madhya Pradesh, (India), between June 2018 to February 2019.


Methodology: The proximate analysis,phytochemical analysis and sensory analysis of cookies was done using standard AACC International procedures.


Results: Cookies prepared from formulation second (15% rose hips and 25% hibiscus powder) was more acceptable than other formulations on the basis of sensory evaluation.


Conclusion: The analysis revealed that the increment in substitution in flour has increased the health benefits of cookies when compared to control cookies. The substitution with Rose hips and Hibiscus powder has a significant share in enhancing the TPC content, Total antioxidant capacity and other bioactive compounds in cookies. For sensory quality the CF2 formulation (the overall acceptability) has found greatest in all formulations. Substitution with Rose hips and Hibiscus could bring much potential health benefits to the consumer by adding nutritional (crude fat, crude protein and crude fiber) as well as organoleptic properties.

Keywords:
Cookies, proximate composition, bioactive compounds, rosehips and hibiscus

Article Details

How to Cite
Antarkar, S., Sharma, A., Bhargava, A., Gupta, H., Tomar, R., & Srivastava, S. (2019). Physico-chemical and Nutritional Evaluation of Cookies with Different Levels of Rosehip and Hibiscus Powder Substitution. Archives of Current Research International, 17(3), 1-10. https://doi.org/10.9734/acri/2019/v17i330109
Section
Original Research Article

Article Metrics


References

Uthumporn U, Woo W, Tajul AY, Fazilah A. Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution, CyTA- Journal of Food. 2014;13(2):220-226.
Available:https://doi.org/10.1080/194763372014.942700

Bertagnolli SM, Silveira ML, Fogaça AD, Umann L, Penna NG. Bioactive compounds and acceptance of cookies made with Guava peel flour. Food Science and Technology (Campinas). 2014;34(2): 303-308.
DOI: 10.1590/fst.2014.0046

Mak YW, Chuah LO, Ahmad R, Bhat R. Antioxidant and antibacterial activities of hibiscus (Hibiscus rosa-sinensis L.) and cassia (Senna bicapsularis L.) flower extracts. Journal of King Saud University – Science. 2013;25(4):275–282.
Available:https://doi.org/10.1016/j.jksus.2012.12.003

Oprica L, Bucsa C, Zamfirache MM. Evaluation of some phytochemical constituents and the antioxidant activity in six rose hips species collected from different altitude of Suceava district, Analele Științifice ale Universității„ Alexandru Ioan Cuza”. Secțiunea Genetică și Biologie Moleculară. 2016;17:1-9(9).

T, P, D, I, I, D. Characterization of rose hip (Rosa canina L.) fruits extracts and evaluation of their in vitro antioxidant activity. Journal of Pharmacognosy and Phytochemistry. 2016;5(2):35-38.

Sanmugam D. Naturally speaking: Indian recipes and home remedies. Singapore: Marshall Cavendish Editions. 2007;102.
ISBN: 13:978-981-232715-4

Bahuguna A, Vijayalaxmi KG, Suvarna VC. Formulation and evaluation of fresh red hawaiian hibiscus (Hibiscus rosa-sinensis) Incorporated Valued Added Products. Int. J. Curr. Microbiol. App. Sci. 2018;7(8): 4282-4290.
Available:https://doi.org/10.20546/ijcmas.2018.708.449

AACC Method (44-19.01.) Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN.

AACC, Method [30-25.01]. Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN; 2000.

AACC Method (32-10-01). Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN.

AACC method (46-10.01) (Crude protein- Improved Kjeldhal method) Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN.

AACC, Method (08-01) Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN; 2000.

AACC Method 10-50.05 (AACC) Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN; 1999.

AACC. Approved Methods of the AACC. American Association of Cereal Chemists, St Paul, MN; 1983.

M, F, S, M, M. In vitro free radical scavenging activity of Withania somnifera root. Iosr Journal of Pharmacy. 2013;3(2): 38- 47.

AOAC Official Method 967.21 (Ascorbic Acid).

A, M, A, J, A. Free radical scavenging and total antioxidant capacity of root extracts of Anchomanes difformis (ARACEAE), Acta Poloniae Pharmaceutican Drug Research. 2013;70(1):115-121.

Leahu A, Damian C, Oroian M, Ropciuc S, Rotaru R. Influence of processing on vitamin C content of rosehip fruits, scientific papers. Animal Science and Biotechnologies. 2014;47: 116-120.