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Aamena Zaidi, *Mohammad Zaki Shamim and Anamika Dixit


Cookies are rich in fat and sugars it’s a bakery product. Fortified cookies were developed using lotus stem powder (LSP) incorporated with refined flour. The attributes odor, color, flavor and crunch of the cookies were determined. The aim of this study was to formulate and develop cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of refined flour with Lotus stem powder for preparation of cookies as well as evaluating physical, physicochemical and sensory characteristics of the cookies. Through this study we observed that the limited replacement of refined flour with Lotus stem powder for the production of cookies was effective in reducing the portion of LSP in the final product, with the highest alleviation of 25% in formulation R1, without changing the other parameters. When the LSP was increased, the size of the cookies get decreases after baking, therefore the crispiness of the cookies increases that made from the formulation with the highest level of replacement, represented by R1, which were Evaluated by the Five Expert Panels Members which impacted the sensory evaluation with the help of Nine Point Hedonic Scale (Srilakshmi, 2015) of flavor for the product, while formulation R2, with 50% of replacement by lotus stem powder, presented close results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R1 was been good in sensory performance and on the point of nutrition, and it is best formulation.

Keywords: cookies, odor, color, flavor, crunch, crispness, sensory evaluation, formulation, partial replacement LSP (lotus stem powder).

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