Development And Characterization Of Wheat-Soy Blended Cookies By Incorporating Prickly Water Lily Powder

Abstract

Nutritional deficiencies are widely recognized as a major health problem. This research explores the incorporation of prickly water lily powder into wheat-soy blended cookies to enhance their nutritional composition. The prickly water lily is known for its rich antioxidant content, low glycemic index, and high fiber levels. Soybean flour contains high protein levels and a well-structured amino acid composition. Four different formulations of cookies supplemented with wheat, soy, and prickly water lily powder.T0 consisted of 90% wheat flour and 10% soy flour; T1 consisted of 80% wheat flour, 10% soy flour, and 10% prickly water lily; T2 consisted of 70% wheat flour, 10% soy flour, and 20% prickly water lily; and T3 consisted of 60% wheat flour, 10% soy flour, and 30% prickly water lily. Physical, proximate, mineral, microbial, and sensory analyses were conducted on these formulations, followed by statistical analysis. The physical analysis of the product showed that the thickness of the cookies decreased from 6.1% to 5.2%, the diameter of the cookies decreased from 51.3% to 48.7%, and the spread ratio of the cookies decreased from 8.7% to 8.0%. The texture of cookies decreased from 35%-28%. Additionally, proximate analysis of cookies revealed that while crude fiber, ash, and nitrogen-free extract increased, moisture, crude protein, and crude fat content reduced. In mineral analysis, the calcium content of cookies increased from 47.8%-67.1%. Microbial analysis of the cookies revealed that the total plate count decreased, while the mold and yeast counts increased. The statistical analysis is also applied to the acquired data. The addition of soy-prickly water lily improved the overall nutritional profile of cookies.