Cookies Product Development with the Addition of Turmeric Extract

Abstract

Abstract Turmeric (Curcuma longa L.) was used to develop novel formulated cookies, which have rich traditional culinary values. Turmeric extract (0.5 and 1%) were used as an added ingredient in cookies (with 0% as a control or those cookies without extracts). Results showed that antioxidant activity increase along addition of turmeric and lower temperature. This can be related to the baking process damaging heat-sensitive antioxidants. Proximate analysis showed that the addition of 1% turmeric extract increased the protein and ash content. Protein content in turmeric cookies even higher to SNI. Further, results of sensory evaluation revealed cookies with 1% turmeric extract and baking temperature of 180°C for 20 min was the most preferred formulation by the panellists. The panellists gave a higher preference for cookies that have a crunchy-hard texture and bright yellow colour.