Sensory Evaluation and Physical properties of developed value-added fortified cookies with Psyllium husk (Isabgol)

Abstract

Current research was done characterize and use psyllium husk to prepare dietetic cookies.  Straight grade flour was replaced by psyllium husk in various combinations at rates of 20%.  With regard to the characterization of psyllium husk, the average values ​​obtained for the physical characteristics of dietary cookies mean diameter and dispersion ratio were decreased by adding husk with thickener increased. With regard to the storage of cookies, the results show an increase in the diameter and spread ratio while the thickness shows a decreasing trend. Sensory feedback such as the colour, taste, flavour, texture and overall acceptability of psyllium husk cookies revealed significant drawbacks with addition of husk. However, @ 20% additional textures of psyllium husk cookies have been shown to be statistically consistent with expected results.  In conclusion, the addition of 20% psyllium husk cookies was acceptable with respect to colour tonality and sensory response which may help meet daily dietary fiber requirements. Notably, psyllium husk-based cookies showed a gradual as the amount of husk in the dietary fiber content in the recipe was increased.  The resulting cookies may have the ability to manage lipid profiles and glucose concentrations in human subjects.