PHYSICOCHEMICAL, PHYTOCHEMICAL, AND SENSORY EVALUATION OF COOKIES FORTIFIED WITH JUJUBE POWDER

Abstract

The current study was conducted to fabricate cookies supplemented with various concentrations (0, 4, 8, 12, and 16%) of jujube powder. Cookies were analyzed for proximate composition, physical properties, phytochemical characterization, and sensory evaluation. Results showed that the addition of jujube powder significantly (p<0.05) affected the proximate composition, especially fiber and ash contents. Incorporation of jujube powder increased the total phenolic contents (18.5 to 51.3 mg GAE/100g), total flavonoid contents (6.2 to 19.4 mg QE/100g, and antioxidant activity (22.4 to 58.6%). Similarly, physical properties and color (change in color, chroma, and whiteness index) were significantly changed with the supplementation of jujube powder in cookies. Moreover, the sensorial attributes results indicated that adding 8% jujube powder to cookies was acceptable. Conclusively, the results suggest that the incorporation of jujube powder can successfully enhance the functional value of cookies while maintaining acceptable sensory quality.