Abstract
The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun pulp, jamun seed, and mango kernel powder. The overall acceptability score was maximum for T1 and minimum for C cookies. Total flavonoid content was maximum for T4 (668.3 ± 4.8 mgQE/100 g) and least for T1 (483.6 ± 5.6 mgQE/100 g), while the total phenolic content was highest for T4 and T3 (925.3 ± 8.8 mgGAE/100 g and 836.83 ± 3.47 mgGAE/100 g, respectively) and least for control cookies. Protein content (%) was highest for C and T1 (17.5 ± 0.06 and 16.36 ± 0.056, respectively), while it was the least for T4 (11.37 ± 0.032). Based on the proximate, sensory, and functional properties, it was concluded that fortified cookies T1 were found to be the best among all the developed cookies.
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