Abstract
In view of the nutritional and sensory aspects of thyme (Thymus vulgaris), it can be added as a functional ingredient to extend the shelf life of food products. Thyme leaves powder (TLP) at different concentrations (1%, 3%, 5%, and 7%) with wheat flour in cookies formulation was added. Physicochemical composition and sensory attributes of cookies at storage intervals of 0, 15, 30, and 45 days were studied. All the properties of cookies affected significantly. During storage, TLP had a nonsignificant effect on chemical composition of cookies except moisture. There was no significant change for physical properties of cookies but fracturability, hardness, and water activity showed changes during storage. Color of cookies (L*, a*, and b*) varied from 57.79 to 42.64, 12.82 to 3.37, and 23.29 to 17.82, respectively, but storage did not affect the color. Cookies with 3% TLP were most preferred with respect to organoleptic characteristics by judges. Practical applications The present study can not only endorse the nutritional characteristics and sensory evaluation of thyme leaves powder cookies but also guide the overall community concerning the significance of thyme herb. In future, research on application of thyme in various food industries with its more striking benefits regarding safety and quality is required.
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