Calcium and Magnesium Rich Cookies, Fortified with Pumpkin (Cucurbita moschata) and Sunflower Seed (Helianthus annus L.)

The study of cookie development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop cookies. The main goal of the study was to develop cookies which provide enough calcium and magnesium which are found in pumpkin and sunflower seeds and which are rich in antimicrobial and antioxidant properties and rich in protein. Cookies were developed by using pumpkin and sunflower seed flour which was first ground and ground into powder and combined with wheat flour and other ingredients where butter and sugar were used. The pumpkin and sunflower flour and wheat were taken into different variations during dough preparation. The dough was prepared first and sheeting of dough and making shapes with shaper and cookies were made. Five different formulations T1, T2, T3, T4, T5 and T0 were prepared. T4 was found to be the best formulation after sensory evaluation with 9 Point Hedonic Scale. Then developed cookies were further analyzed for sensory evaluation. The cookies showed 14.2 % of moisture content, 2.4% Ash content, 13.62g protein content , 36.25 g fat content, 46.97 % carbohydrates content, 0.76 g fiber and energy value 563.57 kcal/ 100 g. The Fourier transform infrared spectroscopy (FTIR) of developed cookies shows spectra 3301.74 cm-1 which represent O-H group, 2927.81 and 2859.54 cm-1 are observed which shows C-H group in developed cookies. The developed cookies were packed in polyethylene pouches (PEP), and stored under ambient (18-38oC) and refrigeration temperature(4oC) conditions for 3 months. The moisture content of the cookies significantly increased from 14.2 to 14.44 per cent. Ash, fat and protein decreased to 2.4 to 2.24 per cent, 36.25 to 36.11 per cent and 13.62 to 13.51 per cent, respectively. At refrigeration temperature, the rise in moisture from 14.2 to 14.27 per cent. In addition, the amount of fat, protein, and ash fell from 36.25 to 36.19 per cent, 13.62 to 13.13.56 per cent, and 2.4 to 2.36 per cent, respectively. Thus, it shows that refrigeration temperature is best storage temperature and it retains nutrients.