Abstract
Microencapsulated α-tocopherol and wheat germ oil (WGO) were incorporated as WGO (5.0ml) in liquid: WGO-L, encapsulated: WGO-E, encapsulated α-tocopherol as E1, E2 and E3 at 2.0, 3.0 and 4.0g respectively in cookies and evaluated for physical, sensory and shelf life parameters. Spread ratio was decreased, whereas hardness was increased with encapsulated formulations and observed least in WGO-L (40.52N) formulated cookies. During storage moisture content was observed increased (2.51-4.78%), vitamin E was retained in all formulations except WGO-L and was found maximum in E3 (4.45mg/100g) formulated cookies. Formulations brought the peroxide value to nil, free fatty acid development was very less, better antioxidant activity (41.1% maximum), total plate count was observed least in E3 (25 × 102cfu/g) and good sensory acceptance of cookies up to 4months of storage. The study concluded that encapsulated vitamin E elevated the antioxidant activity and consequently shelf life and nutritive value of cookies.
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