Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2013 | Volume: 12 | Issue: 1 | Page No.: 55-59
DOI: 10.3923/pjn.2013.55.59
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Color Tonality and Sensory Response of Psyllium Husk Based Cookies
Tahira Batool Qaisrani, Masood Sadiq Butt, Faqir Muhammad Anjum and Munir Ahmed Sheikh

Abstract:
Fiber based foods are gaining interest to cure health related ailments in human. In present investigation, dietetic cookies were prepared from psyllium husk with 5, 10, 15, 20, 25% along with control for color tonality and sensory response acceptability at 0 to 60 days, respectively. Results regarding color tonality revealed that dietetic cookies showed significant variations with the addition of psyllium husk. The L* value of the cookies decreased with the addition of psyllium husk while a* and b* values were increased. However, storage of 60 days of the dietetic cookies showed significant increase in L* value whilst a* and b* values were decreased. Sensory response like color, flavor, taste, texture and overall acceptability of the psyllium husk cookies revealed the significant reduction with the addition of husk. However, 10, 15, 20% addition of psyllium husk in the cookies showed statistically at par results expect for texture. In conclusion, addition of 20% psyllium husk cookies was acceptable with respect to color tonality and sensory response that may help to fulfill the daily dietary fiber requirements.
PDF References Citation Report Citation
 RELATED ARTICLES:
  •    Quality Evaluation of Wheat-Mungbean Flour Blends and Their Utilization in Baked Products
  •    Preparation of Fiber and Mineral Enriched Defatted Rice Bran Supplemented Cookies
How to cite this article:

Tahira Batool Qaisrani, Masood Sadiq Butt, Faqir Muhammad Anjum and Munir Ahmed Sheikh, 2013. Color Tonality and Sensory Response of Psyllium Husk Based Cookies. Pakistan Journal of Nutrition, 12: 55-59.

DOI: 10.3923/pjn.2013.55.59

URL: https://scialert.net/abstract/?doi=pjn.2013.55.59

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom