Abstract
Turmeric (Curcuma longa L.) was used to develop novel formulated cookies, which have rich traditional culinary values. Turmeric extract (0.5 and 1%) were used as an added ingredient in cookies (with 0% as a control or those cookies without extracts). Results showed that antioxidant activity increase along addition of turmeric and lower temperature. This can be related to the baking process damaging heat-sensitive antioxidants. Proximate analysis showed that the addition of 1% turmeric extract increased the protein and ash content. Protein content in turmeric cookies even higher to SNI. Further, results of sensory evaluation revealed cookies with 1% turmeric extract and baking temperature of 180°C for 20 min was the most preferred formulation by the panellists. The panellists gave a higher preference for cookies that have a crunchy-hard texture and bright yellow colour.
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