CHARACTERIZATION AND UTILIZATION OF PSYLLIUM HUSK FOR THE PREPARATION OF DIETETIC COOKIES

Abstract

Present research was carried out to characterize and utilize psyllium husk for preparation of dietetic cookies. Straight grade flour was replaced with psyllium husk in different combinations @ 5, 10, 15, 20 and 25%. Regarding characterization of psyllium husk, mean values obtained for moisture, ash, crude protein, crude fat, crude fiber and nitrogen free extract (NFE) in husk were 6.430.05, 3.850.04, 2.080.06, 0.090.01, 3.830.02 and 83.720.08%, respectively. Moreover, total dietary fiber and arabinoxylan content were 76.631.32 and 46.712.14%, respectively. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of husk while thickness was increased. Results regarding storage of the cookies showed increase in diameter and spread ratio whilst thickness depicted decreasing trend. Chemical assay revealed higher crude protein content in control cookies. Whereas, moisture, ash, crude fiber, NFE along with dietary fiber and arabinoxylan contents were higher in psyllium husk based cookies. Softer cookies with low gross energy were obtained with the addition of psyllium husk. Conclusively, psyllium husk based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the recipe. The resultant cookies may have potential to manage the lipid profile and glucose concentrations in human subjects.