Color Tonality and Sensory Response of Psyllium Husk Based Cookies

Authors

  • Tahira Batool Qaisrani National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Masood Sadiq Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Faqir Muhammad Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Munir Ahmed Sheikh Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2013.55.59

Keywords:

Color tonality, dietary fiber, dietetic cookies, psyllium husk, sensory response

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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Published

15.12.2012

Issue

Vol. 12 No. 1 (2013)

Section

Research Article

License

Copyright (c) 2013 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Qaisrani, T. B., Butt, M. S., Anjum, F. M., & Sheikh, M. A. (2012). Color Tonality and Sensory Response of Psyllium Husk Based Cookies. Pakistan Journal of Nutrition, 12(1), 55–59. https://doi.org/10.3923/pjn.2013.55.59

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