Physical and Sensory Characteristics of Cookies Prepared with Guava and Chia Seed Flours

Abstract

Guavas are frequently referred to be super fruits due to their abundance in dietary fibre, omega-3 and 6 polyunsaturated fatty acids in the seeds, and vitamins A and C in the pericarp. Chia seeds are also one of the foods with excellent nutritional value, outstanding omega-3 fatty acid quality, gluten-free protein, and a high level of antioxidants that protect the seeds from microbial and chemical deterioration. An experimental study was carried out to study the effect of different incorporation ratio of wheat, guava and chia seed flours on physical and sensory attributes of cookies. Mass, diameter, volume and spread ratio increased whereas thickness decreased by substituting wheat flour with guava flour. As per composition of flours, the T4 composition (incorporated with 20% wheat flour, 70% guava flour and 10% chia flour) in cookies had highest overall acceptability score and were more acceptable by the panel. Findings showed that on the basis of sensorial analysis, storage period had slight effect on the overall acceptability of cookies.