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Formulation and Characterization of Squash Enriched Cookies

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Agro and Food Processing Technologies (NERC 2022)

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Abstract

For many people living in urban regions, fresh fruits and vegetables are practically a fantasy in the contemporary circumstances due to time constraints and the risks inherent in procuring them. To profoundly boost human nutritional value, the inclusion of abundantly produced healthy fruits and vegetables in the region and as ready-to-eat snacks is certainly desired. Squash or Chayote (Sechium edule) is prevalent in mountainous regions of India and can be found throughout the year. The people of Northeast India extensively use this vegetable in a variety of forms, despite the fact that the peel is nothing more than a waste product containing rich nutrients. Dried squash powder can be used to improve the nutritional value of a wide range of dishes. Cookies that contain little or no gluten are becoming increasingly popular. It is possible to bake gluten-free treats using sugar-snap cookies, which are heavy in fat and sugar. Squash pulp and peel powder can serve as a good substitute to wheat flour for those with gluten sensitivities. In the current study, rice flour and varied proportions of squash pulp powder were combined to achieve squash-based cookies after analysing their functional properties and proximate properties. In comparison to fresh samples, dried powdered samples were found to considerably improve the nutritional characteristics such as ash, crude fibre content, fat, carbohydrate, and protein. The squash pulp and peel powder can be utilized for baked goods. This is evident in their functional characteristics such the capacity to absorb water and oil, the lowest gelatinization temperature, and the lowest concentration of gelation. Cookies were analysed for their sensory properties by utilizing a 9-point hedonic scale and fuzzy logic analysis. It was observed that the squash-based cookies with a rice:wheat ratio of 3:1 and 30% squash pulp powder substitution were the most preferred. With greater substitution of squash pulp powder, the amount of crude fibre and vitamin C increased while the amount of fat lowered. With greater substitution of squash pulp powder, the TPC values and antioxidant activity also increased.

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Authors and Affiliations

  1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Paushali Mukherjee & Ramagopal V. S. Uppaluri

  2. School of Agro and Rural Technology, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India

    Rushikesh Rajendra Kudave

Authors
  1. Paushali Mukherjee
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  2. Rushikesh Rajendra Kudave
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  3. Ramagopal V. S. Uppaluri
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Correspondence to Ramagopal V. S. Uppaluri .

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Editors and Affiliations

  1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    Ramagopal V.S. Uppaluri

  2. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    Chandan Das

  3. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    V.V. Goud

  4. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    R. Anandalakshmi

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Data Availability Statement

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Funding Statement

This work received no outside funding.

Disclosure of Any Conflicts of Interest

The authors declare that they have no potential conflicts of interest.

Ethical Clearance Statement

None of the authors conducted any studies with human subjects or animals for this work.

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Contribution of the Authors

All authors contributed to the study's idea and design. Paushali Mukherjee and Rushikesh Kudave prepared the materials, collected data, and analysed the results. Paushali Mukherjee wrote the first version of the manuscript, and all contributors provided feedback on prior revisions. The final versions were read and approved by all authors.

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Mukherjee, P., Kudave, R.R., Uppaluri, R.V.S. (2023). Formulation and Characterization of Squash Enriched Cookies. In: Uppaluri, R.V., Das, C., Goud, V., Anandalakshmi, R. (eds) Agro and Food Processing Technologies. NERC 2022. Springer, Singapore. https://doi.org/10.1007/978-981-19-9704-4_13

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