Development of iron and protein rich cookies incorporating tamarind kernel tamarindus indica l and lentil lens culinaris l

Abstract

The present study was designed to formulate tamarind kernel and lentil incorporated cookies using newlineresponse surface methodology and to assess its physical, sensory, nutritional and keeping quality. The results newlineof physical properties revealed that the dehusked lentil seeds and tamarind kernels had 3.43 and 61.46 g of newlinehundred seed weight, 3.03 and 50.23 ml of hundred seed volume, 1.13 and 1.22 g/ml of true density, 2.68 and newline39.99 g of hydration capacity, 0.78 and 0.65 of hydration index, 3 and 81.26 ml of swelling capacity, 0.98 and newline1.61 of swelling index and 0.86 and 0.73 g/ml of bulk density, respectively. The results of the functional newlineproperties showed that the whole wheat flour had significantly higher fat absorption capacity (1.58 ml/g) and newlinegluten content (8.73%). Lentil powder had significantly higher water absorption capacity (1 ml/g), bulk newlinedensity (0.83 g/ml) and foam capacity (32.36%) while tamarind kernel powder had significantly higher foam newlinestability (94.41%). The results of nutritional evaluation revealed that whole wheat flour had significantly newlinehigher moisture (10.21%), carbohydrate (74%) and total flavonoid content (23.25 mgRE/100g). Lentil powder newlinehad significantly higher protein (23.56%), zinc (3.09 mg/100g), in vitro protein digestibility (80.08%) and in newlinevitro iron bioavailability (13.67%) while tamarind kernel powder had significantly higher crude fat (3.80%), newlinecrude fibre (3.25%), total ash (2.83%), energy value (369 Kcal/100g), iron (18.02 mg/100g), calcium (63.97 newlinemg/100g), magnesium (159.37 mg/100g), total dietary fibre (11.79 g/100g), total phenol (56.6 mgGAE/100g) newlineand antioxidant activity (82.23 mgTE/100g). Box-Behnken design of response surface methodology was used newlinefor the optimization of cookies. Optimization revealed that 34% butter of total raw ingredients, 60% newlinereplacement of whole wheat flour with tamarind kernel powder and 31 min of baking time could be newlinesuccessfully used for the development of tamarind kernel and lentil incorporated cookies. The optimized newlinetamarind kernel and lentil incorpo