Vol. 11, Special Issue 3 (2022)

Author(s):
Priyanka Tangariya and Sarita Srivastava

Abstract:
Tamarind seed (Tamarindus indica L., family Fabaceae) a by-product of tamarind pulp industry is the most underutilized and undervalued nutritious legume. Tamarind kernel, obtained after the removal of seed coat, is a good source of nutrients especially protein with good amount of essential amino acids. Therefore, the aims of present study were to study the functional properties of tamarind kernel powder (TKP) with whole wheat flour (WWF) and lentil powder (LP) and to evaluate the sensory properties and proximate composition of TKP and LP incorporated cookies with control WWF cookies. Water absorption capacity (WAC), bulk density (BD) and foaming capacity of LP was higher than WWF and TKP, while oil absorption capacity and gluten content was higher for WWF. TKP incorporated cookies were prepared using eight different flour blends of WWF: TKP : LP ::100:0:0, 90:5:5, 80:10:10, 70:20:10, 60:30:10, 50:30:20, 40:40:20, 30:50:20 with other ingredients viz. sugar, butter, amla candy chips, vanilla essence and water. Results of sensory evaluation revealed that cookies prepared with WWF scored highest for all the sensory parameters namely; color, appearance, taste, crispness, after taste and overall acceptability. A non – significant difference (p<0.05) was observed in the color, appearance and overall acceptability values for cookies with flour blend up to WF:TKP:LP::60:30:10. However, for taste and crispness parameters, all the cookies prepared with eight different blends were found to have non - significant difference (p<0.05) with WWF cookies. Further, control WWF cookies and cookies prepared with WWF: TKP:LP:30:50:20 blend were evaluated for proximate composition and results revealed that TKP and LP incorporated cookies have considerably higher crude protein, total ash, crude fibre and energy content when compared with WWF cookies.