Our food can be the protagonist fighter against behavioral and environmental risks which disrupt the fragile oxidative balance of our bodies. The current study seeks to fortify bio-actives and nutrients of garlic (Allium sativum) and fenugreek (Trigonella corniculata or Kasuri Methi leaf) in cookies. Anti-oxidative thiols in garlic and rich phytochemical profile of fenugreek can alleviate oxidative stress and contribute significantly in overall wellbeing of our bodies. The best formulation fortified with 1% fenugreek (Kasuri methi leaf) and 3% garlic (with wheat flour replacement) was identified based on sensory analysis, DPPH radical scavenging activity, and total phenolic content. The results showcasing 5.5 times increase in DPPH radical scavenging activity, 60 times increase in total phenolic content and improved fibre and ash content at nominal cost addition substantiate the importance of fortifying cookies with functional bio-actives of garlic and fenugreek for proactive adoption of healthful snacking by the industry.
Avantika Sharma holds her B-Tech in Food Technology and Management and M-Tech in Food Supply Chain Management from National Institute of Food Technology Entrepreneurship and Management. This book elucidates the research done under the visionary guidance of Dr. M.P. Sahu, Professor and Head, Dept. of Agriculture and Environmental Sciences, NIFTEM.
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LAP LAMBERT Academic Publishing
cookies, garlic, Fenugreek, Functional foods, fortified foods, anti-oxidants.
ART / General