Functional, textural and sensory properties of formulated garlic (Allium sativum) cookie

Abstract

Consumer preference has increased for natural food additives incorporated snacks. Thereis a high potential to develop cookies free from synthetic preservatives or fortified withnatural preservatives. Garlic is commonly used as a natural flavoring agent andpreservative due to the availability of allicin. The study has focused; to formulate garlicpowder incorporated cookies, evaluate the functional, textural, and sensory properties,and select the appropriate packaging for the cookie storage. Garlic powder was preparedby grinding after oven drying. Cookies were prepared by incorporating garlic powderinto wheat flour at 5, 10, and 12% (w/w) levels. The best formulation, 10% garlicpowder incorporated cookie (p<0.05) was selected by the sensory evaluation. Cookies ofthe best formulation and control were analyzed for the proximate composition, totalphenolic content (TPC) antioxidant activity, and textural and sensory attributes.Moreover, the effect of different packaging materials on the shelf life of the developedcookie was determined. The highest TPC (77.45±0.30 mg GAE/100 mg) antioxidantactivity (IC50=398.11ppm) and lower hardness (1157.10 g) resulted in the cookie with10% garlic power incorporated. The addition of garlic powder had no significant effect(p>0.05) on the proximate composition of cookies, but they showed lower pH (5.82),higher moisture (2.62%) and higher L*(60.09), a*(9.69), b*(34.46) values. Shelf-lifestudies were carried out after packaging in paper cans, aluminum packets, andtransparent LDPE packets, and stored under ambient conditions for six weeks. There wasa significant effect (p<0.05) of selected packaging material on the moisture content (%),pH, and microbial evaluation (102 CFU/g) of packaged cookies, analyzed every weekfrom the day of manufacture. All the packaged cookies had a strong positive correlationin moisture content (0.882- 0.994), pH (0.974- 0.965), total plate count (0.881- 0.934),and yeast and mold count (0.900- 0.934) with storage period, and indicated paper cansand aluminum packets are suitable for six weeks‘ storage of these cookies.