Product Development of Baked Soya and Makhana Cookies with Hypolipidemic Properties

Abstract

Disturbed lipid profile refers to the abundance or lack of lipoprotein component which is a repercussion of ruined and impaired lipoprotein metabolism involving degraded levels of total cholesterol, triglycerides, non high density, low density and high density lipoproteins. Scientific studies have proven that nutrition has a pivotal role in the management of hyperlipidemia. Keeping this in view, a research project was planned to develop the soya and makhana baked goods with hypolipidemic properties. Present study was performed on product development, sensory evaluation, standardization and nutritional calculation of baked soya and makhana cookies enriched with hypolipidemic mixture so as to nutritionally improve the disturbed lipid parameters. Hypolipidemic nutritional mixture was developed using chia seeds, almonds, wheat bran and mango seed powder. Baked soya and makhana cookies were enriched using developed hypolipidemic nutritional mixture at different incorporation levels. These products were tested for their suitability using 9 point hedonic scale and nutritional value was calculated using RDA 2020 and IFCT 2017. The most acceptable mean sensory scores of baked soya and whole wheat cookies enriched with hypolipidemic mixture at 12 and 15% incorporation levels were 7.75±0.75 and 7.59±0.91 respectively. Statistically, baked cookies with hypolipidemic properties had significant higher content of dietary fiber, monounsaturated fatty acids and linoleic acid. Baked soya and makhana cookies with hypolipidemic properties had high level of nutrients which are scientifically responsible for nutritionally managing and improving the perturbed lipid parameters accompanied by acceptable organoleptic scores.