FORMULATION AND QUALITY EVALUATION OF COOKIES FROM DRUMSTICK LEAF POWDER AND CAULIFLOWER LEAF POWDER

Shaik Ayesha Sulthana 1 , Sri Srinivas Maloo 2 and Vellanki Bhasker 2 . 1. M. Tech Food Technology, Dept. of Food Technology, Osmania University, Hyderabad. 2. Faculty, Department of Food Technology, Osmania University, Hyderabad. ...................................................................................................................... Manuscript Info Abstract ......................... ........................................................................ Manuscript History

In the present fast growing rapidly changing global society, attaining good health has become a challenge for all age groups. Now a day's Consumption of foods made from the leaves has increased, but still, few are considered as wastes, but they are actually beneficial for health. The study was made to utilize two types of leaves (drumstick leaf powder & cauliflower leaf powder) in different from the value-added product, thus reducing the wastage and providing inexpensive, healthy bakery product (cookies). Drumstick leaves are a highly nutritious green leafy vegetable. Drumstick leaves (Moringa oleifera) are considered a significant source of β-carotene, vitamin C, protein, iron, potassium, calcium. Cauliflower Greens (Brassica oleraceae var. Botrytis) are rich in iron, and iron. The refined wheat flour was blended with DLP and CGLP in a different recipe in the ratios of 35, 45, and 55% for the development of cookies. Prepared Moringa cookies were good source β-carotene, protein, and vitamin C, whereas Brassica cookies were a good source of calcium and iron.

…………………………………………………………………………………………………….... Introduction:-
In India, consumer's perspective on selecting foods has changed. Most of the studies in India analyze prices and expenditure as one of the important factors affecting food consumption pattern and less attention has been paid to socioeconomic and regional variables, which may incur differences in food consumption pattern. They are very particular about the food they consume that will lower the risks of metabolic syndrome and at the same time help those to stay slim vital and attractive throughout their lifetime. In the present fast growing rapidly changing global society, attaining good health has become a challenge to all age groups because of the prevalence of several chronic diseases. Growing awareness about the role of diet and the consequences of inadequate nutrition has led the food industry to develop new products which work like medicine. A Consumer demands for nutritious, convenient and safe foods is increasing day by day. In determining food consumption and nutrition intake, many of Indian studies focus on food prices, expenditure level, and income and very few of them incorporate regional factor, which not only reflects the distinct production and price pattern but also show sharp cultural differences.
DLP and CGLP were the cheap and good source of nutrients, available at everywhere. Table 1 represented the nutritive value of both leaf powders. Among all the bakery products, cookies are the most popular foodstuff will cherish by all the population due to their long shelf life and low cost. Cookies are always hygienically packaged ISSN: 2320-5407 Int. J. Adv. Res. 6(4), 168-172 169 nutritious snack food available at very competitive prices, volumes and different tastes. The purpose of this review was to develop a value-added product.

Raw materials collection and preparation:-
Fresh leaves of Drumstick (Moringa Oleifera) and cauliflower (Brasicca Olearacea var. Botrytis) were procured from local market. The other consumable products, sugar, fat were obtained.
Preparation of leaf powders:-Raw drumstick leaves and cauliflower greens are washed in running water. Both leaves are dried in a hot air oven maintained at 50⁰ C for 3-5 hours. The dried leaves were ground to a fine powder using electric grinder stainless steel and sifted through 60 meshes. Thus prepared the flour used in required quantities for preparation of cookies. Next, refined wheat flour, leaf powder mix put into the mixture of sugar and fat. They were uniformly mixed to obtain consistent dough. The dough was rolled out and cut using a cookie cutter. The cookies were baked in oven for 30-35 min at 130⁰ C then cooled at room temperature. After those cookies were packed in polyethylene pouches and sealed for further analysis. Sensory evaluation:-Sensory evaluation -A scientific discipline used to evoke, measure, analyze and interpret reactions to those characteristics of foods a material as they are perceived by the sense of sight, smell, taste, touch, and hearing. Sensory evaluation was done with help of 9 point hedonic rating scale in reference of appearance, taste, flavor, texture, color, by 9 panel members.

Nutrient Analysis:-
The moisture, protein, fat, calcium, βcarotene, vitamin C and iron of cookies were determined according to the standard AOAC methods.

Results and Discussion:-
The sensory and the nutritive value of cookies were represented in Table 2, Table 3. Moisture, fat, and protein were represented in g/100g. Calcium, iron, and vitamin C in mg/100g. And, βcarotene was represented in µg/100g.

Conclusion:-
Orally Moringa cookies, Brassica cookie samples M3, M2 and B3, B2 are a good source of protein, vitamin C, βcarotene, and calcium, iron. Apart from a comparison between Moringa cookies and Brassica cookies, Moringa cookies samples M2, M3 were a good source of protein, vitamin C, and β-carotene and Brassica cookies samples B2, B3 were a good source of calcium and iron.