Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

Abstract

Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition. Place and Duration of Study: Isabgol, (Psyllium husk) was procured from the local market were collected from the local area of Bareilly region, India. The plant material was identified and authenticated by the Department of Pharmacognosy of Ram Murti Smarak College of Engineering & Technology (Pharmacy), Bareilly, India. Methodology: Six different formulations of cookies were prepared using varying concentrations of Isabgol. All the preparations were according to the guidelines of AACC (2000). Physical and chemical traits diameter, thickness, moisture content, crude protein, of prepared cookies were evaluated. Results: Straight grade flour was replaced with Isabgol in different combinations such as 5, 10, 15, 20 and 25%. Regarding the characterization of Isabgol, mean values obtained for moisture, crude protein, crude fat, the crude fiber in husk were 6.43±0.05,  2.08±0.06, 0.09±0.01, and respectively. Moreover, total dietary fiber was found to be 76.63±1.32. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of Isabgol while thickness was increased. Results regarding the storage of the cookies showed an increase in diameter and spread ratio whilst thickness depicted a decreasing trend. The chemical assay revealed higher crude protein content in control cookies. Conclusion: Softer cookies with low gross energy were obtained with the addition of Isabgol. Isabgol based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the formulation. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.