Study on the Physical Characteristics and Nutritional Value of Butter Cookies Fortified with Dried Watercress Powder
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Abstract
This research aimed to investigate the physical characteristics and nutritional value of butter cookies fortified with dried watercress powder. Six formulations were developed with watercress powder added at 0%, 5%, 10%, 15%, 20%, and 25% of the flour weight. The experiment was conducted using a control butter cookie recipe, into which the dried watercress powder was incorporated. The cookies were analyzed for lightness (L), color values (a and b*), hardness, and spread. Nutritional values were determined using the INMUCAL-Nutrients V.4.0 software. The results showed that the addition of watercress powder led to a darker green appearance of the cookies. The L value decreased, the a value shifted from positive to negative indicating a green hue, and the b* value also decreased with increasing levels of watercress powder. The hardness of the cookies significantly increased as the amount of watercress powder increased. Cookie spread decreased, with a significant reduction in diameter and an increase in thickness. Nutritional analysis revealed that the fortified cookies contained progressively higher amounts of protein, dietary fiber, calcium, iron,and vitamin A.Fortifying butter cookies with dried watercress powder can enhance their nutritional value and provide a healthier alternative for consumers seeking functional food options.
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References
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