Nutritional and organoleptic properties of cookies fortified with lotus stem powder

Cookies were prepared with and without partial replacement of refined wheat flour (RWF) with Lotus stem powder (LSP) at 0, 10, 20 and 30% level in dough. The nutrient content of the baked cookies were evaluated for proximate, physical and sensory properties. The addition of dried LSP did not significantly alter their nutritional composition but iron and ash content levels increased significantly (p<0.05). The spread factor did not vary significantly when replacement levels grew from 0% to 30%. T₁ cookies had highest spread ratio (6.14) and spread factor (131.64%) compared to the control. With the addition of LSP, the spread ratio and thickness of the cookies reduced. All of the cookies were rated satisfactory on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The sensory panel liked T₂ cookies the most, with an overall acceptability score of 8.55, next to control cookies (T₀), with 9 score. Therefore cookies with 20% LSP (T₂) were more acceptable and can be used in nation's supplemental feeding programmes.