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Pakistan Journal of Nutrition
Year: 2013  |  Volume: 12  |  Issue: 1  |  Page No.: 55 - 59

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.

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