Vol. 12, Issue 6 (2023)

Author(s):
P Durga Tejaswi, D Satya Surya Devi and Mounika Pingula

Abstract:
The current study was designed to develop the butterfly pea powder incorporated cookies and determined their physicochemical properties. The experimental products namely T₁, T₂, T₃ and T₄ were developed and subjected for sensory analysis. The results indicated that the experimental product T₄ was superior to other formulations in terms of sensory parameters. The experimental product T₄ got highest score in color (8.78±0.44), taste (8.66±0.54), texture (8.42±0.79), flavor (8.47±0.79), and overall acceptability (8.67±0.52) compared to other formulations. The highest protein content was observed in T₂ (6.48±0.04) and lowest in T₁, but the values were not significantly different (p< 005). The highest fat content was noted in T₃ (10.36±0.07), and lowest in T₂ (10.11±0.08). The fibre content was highest in T₁ (0.48±0.06) and lowest in T₂ (0.31±0.00). The highest ash content was observed in T₄ (0.58±0.05) and lowest in T₂ (0.46±0.02), the moisture content of the experimental products ranged from 9.51% to 9.85%. The carbohydrate content was varied from 82.62% to 72.20%. The proximate composition values were not varied much and all were nearest only.