Abstract
A cookie is a baked product, which can be prepared by using wheat flour with non-wheat materials enriched with nutritional value. The study aims to formulate herbal cookies incorporating Asparagusracemosus and Aervalanata stem and leaf powder enriched with mungbean (Vignaradiata) and wheat flour. Each of the herbal plant powder and flour mixture was formulated at a ratio of 1:1 by drying and grinding into a fine powder. Three different cookie formulas by varying combinations of plant powder and flour mixture were evaluated based onthe 5-point hedonic scale on sensory attributes by a 30 member untrained panel.According to the results of sensory evaluation, the sample enriched with 4 % plant powder and 55 % flour mixture was accepted.The phytochemical analysis indicated the presence of secondary metabolites including Alkaloids, Saponins, Flavonoids, Tannins, Phenols, Terpenoids, Glycosides and Steroid in the accepted cookie sample. The cookies were rich in carbohydrate (59.3%), fat (14.3%), protein (13.4%) and the calculated energy value was 419.5 kcal. Peroxide value and acid value of stored cookies were lower than the maximum recommended level. The IC50 value for the methanol extract of the herbal cookies was 16.69±0.88 mg/ml.The bacterial count of cookies was 6.0 ×102CFU/g after 6 weeks of storage and this was well below the safe level of 1×104 CFU/g. There was no yeast and mold growth observed during the storage. Overall analysis proved that herbal cookies were acceptable for human consumption after storing it under room temperature within six weeks.
Highlights
In the last few years there has been an exponential growth in the field of herbal medicine and functional foods
For three different herbal cookie formulae, from Kruskal- Wallis test conducted with five-point hedonic scale sensory evaluation, Hstat value for smoothness and crunchiness were larger than Htable values where significant differences were at p < 0.05
The results of this study revealed that the incorporation of young stems, leaves and flowers of Aerva lanata and Asparagus racemosus fine plant powder together with mungbean (Vigna radiata) flour significantly improved the nutritional, sensorial quality, microbial stability, herbal value and antioxidant activity of cookies compared to the traditional wheat flour biscuit
Summary
In the last few years there has been an exponential growth in the field of herbal medicine and functional foods. Sri Lankan tradition is steeped with natural medicine that is enjoyed as food in our daily life as sages of ancient times recognized the benefits of valuable herbal plants such as Hathawariya and Polpala. ‘Hathawariya’ (Asparagus racemosus) and ‘Polpala’ (Aerva lanata) are common medicinal plants throughout Sri Lanka (Robert, 1998). These herbal plants are common, the plants are not much incorporated into instant foods such as cookies or biscuits apart from herbal biscuits made using few plants such as curry leaves (Murraya koenigii). On the other hand herbal porridge is the most common food item in which these plants are applied with a number of nutritive properties (Gunasekera, 2015)
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