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Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality

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Abstract

The present study aimed to determine their nutritional, elemental, bioactive compounds, textural, and sensory evaluation of herbal cookies by incorporating the basil, basil along with ajwain or orange peel that encompasses adequate nutrients. The cookies prepared with four different composition i.e., Sample1 (control), Sample 2 (basil), Sample 3 (basil + ajwain), Sample 4 (basil + orange peel). Results interpret that incorporating basil, ajwain, and orange peel have an encouraging effect on the nutritional and elemental value of cookies compared to sample 1. Sample 1 contains a fair amount of carotenoid content, and the phenolic content was higher in sample 4, whereas chlorophyll content was higher in sample 3. In contrast, sample 2 contains the highest level of chlorophyll b and total chlorophyll. The samples containing basil were harder (398.49 ± 17.09), and fracture-ability was more in the control sample (657.98 ± 75.62), whereas gumminess was more in cookies prepared from basil + orange (180.64 ± 8.40). After control basil incorporated cookies showed better in color (7 ± 0.58), hardness (7.46 ± 0.78), taste (7.23 ± 0.44), mouth feel (7 ± 0.82), and overall acceptability (7.07 ± 0.73) compared to other cookies. Considering all the parameters in this study, cookies prepared with herb basil incorporation help improve the quality of cookies.

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Availability of data and material

All the data and materials mentioned in manuscript is an accurate, and transparent account of the study being reported; that no important aspects of the study have been removed and that any discrepancies from the study as planned have been explained.

Abbreviations

°C:

Degree celsius

%:

Percentage

ug:

Microgram

Al:

Aluminium

AOAC:

Association of analytical communities

As:

Arsenic

B:

Titration of blank

Ba:

Barium

Ca:

Calcium

Cd:

Cadmium

Cha :

Chlorophyll a

Chb :

Chlorophyll b

Co:

Cobalt

Cr:

Chromium

Cu:

Copper

Cx + c:

Carotenoids.

DW:

Dry weight

Fe:

Iron

g:

Gram

Hg:

Mercury

ICP-OES:

Inductively coupled plasma: optical emission spectrometry

Ppm:

Part per million

mL:

Milliliter

Mn:

Manganese

Mo:

Molybdenum

N:

Nitrogen content of the sample

n:

Normality of alkali

Na:

Sodium

nm:

Nanometer

Na2CO3 :

Sodium Carbonate

NIL:

Nothing

R:

Absorbance of the sample solution

S:

Titration of the sample

Total Ch:

Total chlorophyll

UV:

Ultraviolet

Zn:

Zinc

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Acknowledgements

This work was supported by Institute of Chemical Technology, Mumbai, India, and University Grant Commission, Government of India.

Funding

The University Grant Commission supported the present work, Government of India, under the Scheme UGC-NET JRF program Grant number is 1382/(OBC)(NET-JUNE2015).

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Nathalal Parekh Marg, Matunga (E), Mumbai, 400019, India

    R. S. Sowmya, G. Sugriv & U. S. Annapure

  2. Institute of Chemical Technology, Marathwada Campus, Jalna, 431203, India

    U. S. Annapure

Authors
  1. R. S. Sowmya
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  2. G. Sugriv
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  3. U. S. Annapure
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Contributions

Sowmya R S, Sugriv G, and Annapure US conceived and designed the experiments. Sowmya R S and Sugriv G performed the experiments and analyzed the data. Sowmya RS, and Sugriv G prepared the manuscript, Annapure US contributed extensively to its finalization.

Corresponding author

Correspondence to U. S. Annapure.

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This has reference to our manuscript all the authors involved in this paper declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. In case of any query that you may have in this regard, please let me know. We look forward to the comments of the referee in due course of time.

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Sowmya, R.S., Sugriv, G. & Annapure, U.S. Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality. J Food Sci Technol 59, 3482–3491 (2022). https://doi.org/10.1007/s13197-021-05338-4

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