Abstract
The aim of this study was to investigate the physicochemical, textural and organoleptic attributes of developed cookies containing concentrated chiku fiber powder (CChFP) (Manilkara zapota L.) at different levels (0, 4.5, 7, 9.5, 12%). The results revealed that the addition of CChFP led to a noticeable improvement in dietary fiber, crude fiber and antioxidant activity of cookies. However, the protein content and the hardness of cookies were decreased. The effect of added CChFP up to 7% in texture, taste and aroma of cookies was negligible. The cookie supplemented with 7% CChFP established a superior overall acceptability score among other cookies containing CChFP, with an improved crude fiber (3.41 ± 0.26%), total dietary fiber (14.03 ± 0.57%) and radical scavenging activity (6.20 ± 0.48%).
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The first author is thankful to the Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, AMU, India, for providing necessary laboratory facilities.
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SZ Asadi conceived, carried out the experiments, wrote and edited the manuscript; MA Khan supervised the work and edited the manuscript; CV Ratnavathi provided some testing facilities at her site.
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Asadi, S.Z., Khan, M.A. & Chamarthy, R.V. Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku (Manilkara zapota L.). J Food Sci Technol 58, 1839–1847 (2021). https://doi.org/10.1007/s13197-020-04695-w
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DOI: https://doi.org/10.1007/s13197-020-04695-w