Vol. 9, Issue 1 (2021)
Studies on nutritional quality of garden cress seed cookies
Author(s): VG Gaikwad, UD Chavan, SN Godase and PM Kotecha
Abstract: The present research work was carried out to explore the possibility of utilization of underutilized but highly nutrient rich garden cress seed in cookies. Preliminary experiments were carried out to find out optimum level of garden cress seed flour with maida and garden cress seed flour with wheat flour for the preparation of quality cookies. The quality cookies were prepared from 90% maida and 10% garden cress seed flour (CMGCF10) and 90% wheat flour and 10% garden cress seed flour (CWGCF10). The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 4 0 C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 90% maida and 10% garden cress seed flour (CMGCF10) that showed moisture content was 4.19%, protein 12.80%, crude fat 27.79%, crude fiber 1.46%, carbohydrates 66.66%, calcium 73.60 mg/100 g, iron 5.29 mg/ 100 g and phosphorus 380.88 mg/100g. and chemical composition of fresh cookies prepared from 90% wheat flour and 10% garden cress seed flour that shows moisture content was 4.16%, protein 13.12%, crude fat 26.88%, crude fiber 2.57%, carbohydrates 69.77%, calcium 51.90 mg/100 g, iron 3.29 mg/ 100 g and phosphorus 170.40 mg/100g.The sensory evaluation of cookies was carried out regularly at an interval of one month for 3 month during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability of cookies decreased for control from 8.23 to 8.22 in LDPE and from 8.18 to 8.10 in PP as storage period get increased. For CMGCF10 treatment score decreases from 8.26 to 8.23 in LDPE and 8.22 to 8.21 in PP was observed for 90 days of storage. The results indicated that score for overall acceptability of cookies decreased for control from 8.10 to 7.76 in LDPE and from 7.76 to 7.70 in PP as storage period get increased. For CWGCF10 treatment score decreases from 8.12 to 8.11 in LDPE and 8.00 to 7.90 in PP was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of garden cress seed flour, maida and wheat flour can be stored up to 3 month in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was no significant difference in protein, crude fiber, calcium and iron content with advancement of storage period during 3 month. The cookies were found to be acceptable up to 3 month storage at ambient temperature. The total cost of production of cookies prepared from maida and garden cress seed flour (CMGCF10) for 1 kg was Rs. 114.49/- and total cost of production of cookies prepared from wheat flour and garden cress seed flour (CWGCF10) for 1 kg was Rs.112.6/.
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How to cite this article:
VG Gaikwad, UD Chavan, SN Godase, PM Kotecha. Studies on nutritional quality of garden cress seed cookies. Int J Chem Stud 2021;9(1):1603-1609.
