DEVELOPMENT OF COOKIES FROM POMEGRANATE SEED POWDER AND DEFATTED SOYBEAN FLOUR AND EVALUATION OF COOKIES FOR HYPOGLYCAEMIC ACTIVITY
Loading...
Date
2019-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Horticultural Sciences, Bagalkot
Abstract
An investigation entitled “Development of cookies incorporated with
pomegranate seed powder and defatted soybean flour and evaluation of cookies for
hypoglycaemic activity” was carried out through three systematically laid out
experiments in the department of Post Harvest Technology, College of Horticulture,
Bagalkot, Karnataka during the year 2018-19.
The nutrient composition of pomegranate seed powder and defatted soybean
flour was analyzed for moisture, protein, fat, ash, crude fibre, carbohydrate, calorific
value, anti-oxidants, colour values (L*, a*, b*) and total phenol content.
In the 1st experiment, cookies were prepared by incorporating pomegranate
seed powder (PSP) and defatted soybean flour (DSF) in different proportions. Among
the different treatments T1 [100 % Refined Wheat Flour (RWF)], T2 [(70% RWF +5%
PSP + 25%DSF], T3 [(65%RWF +10% PSP+ 25% DSF] and T4 [(60 % RWF +15%
PSP + 25% DSF] were found optimum by scoring maximum sensory scores among 9
treatments.
In the 2nd experiment, best three treatments from 1st experiment along with the
control were taken for nutritional quality analysis. Treatment T4 [60 % RWF+15%
PSP + 25% DSF] was high in protein (7.89 %), crude fibre (17.10 %), crude fat
(24.54 %), ash content (7.54%) and total phenol content (18.40 mg GAE/g). This was
found superior to all other treatments and is subsequently taken for hypoglycaemic
studies by using Wistar albino rats. The experiment on hypoglycaemic studies was
also conducted for the cookies incorporated with pomegranate peel powder (PPP-5%)
which had reported best result from the earlier experiment.
Cookies incorporated with PSP + DSF and PPP + DSF had shown significant
reduction in serum glucose level (62.87 % and 56.92%) and serum cholesterol level
(41.94 % and 56.33 %), respectively of streptozotocin induced diabetic rats on 21st
day of the experiment.