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Subject: Food Science and Technology × Author: Amandeep Kaur × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Utilization of lemongrass for shelf life extension and flavor enhancement of cookies
    (Punjab Agricultural University, Ludhiana, 2019) Amandeep Kaur; Amarjeet Kaur
    Study was carried out on “Utilization of lemongrass for shelf life extension and flavor enhancement of cookies”. Lemongrass was procured from department of Agronomy, washed, sliced and dried at two temperatures i.e. 35 and 500C for 16-18 hrs. Drying temperature which was selected was 500C for 16-18 hours. Lemongrass was ground into powder and analyzed for proximate composition, total phenols and phytochemicals. It was found to contain 8.1% moisture, 9.01% ash, 1.31% fat, 8.6% protein, 7.36% fibre and 65.28% carbohydrates. Total phenol content of powder was 0.13 g/100g as GAE gallic acid equivalent and flavonoids ranged from 0.49 g/100 g powder. The powder was incorporated in cookies at 0, 2.5% and 5% levels. Cookies containing 2.5% of lemongrass powder were found best on sensory evaluation scores. Cookies were stored in high density polyethylene (HDPE) for a period of 6 months. During this period changes in free fatty acid (FFA), moisture content, water activity (aw) and peroxide value (PV) were recorded. Although there was non significant increase in these constituents but cookies were found acceptable only upto 2 months organoleptically. The estimated cost for the cookies was Rs. 211.21/kg and Rs. 211.71/kg, respectively for 2.5 and 5% level of lemongrass incorporation as compared to Rs.210.71/kg for the control.