A comparative study on quality characteristics of cookies incorporated with roasted chicory powder and inulin as sugar replacers

Abstract

Consumer demand is increasing for low-calorie, high-fibre functional foods. Cookies are considered better for functional ingredient incorporation as it is in ready-to-consume form with good shelf life and they have gained extensive consumer preference. The current study was undertaken to formulate cookies with the incorporation of roasted chicory powder and inulin, and to compare the nutritional profile as well as physical properties of the cookies. The roasted chicory powder was incorporated in 5, 10, and 15% levels and inulin was incorporated in the levels of 5, 10, 15, 25, 50, 75, and 100% replacing sugar in butter cookies and multigrain cookies. The cookies were evaluated for sensory attributes, nutrient profile and physical properties. The cookies with 5% roasted chicory powder and 50% inulin as sugar replacers were organoleptically accepted. Inulin incorporation had a tremendous impact on the fibre content of the product. But the addition of chicory in the cookies resulted in a better nutrient profile apart from increasing the fibre content considerably. Studying the physical properties of the cookies, inulin/chicory incorporation resulted in a significant increase in the spread ratio.