Development and objective evaluation of sunflower seed fortified cookies

The present study was conducted to prepare the sunflower seed fortified cookies as influenced by different levels of sunflower seed powder. Sunflower seed fortified cookies were prepared by fortifying sunflower seed powder in different levels to the cookies flour, whereas cookies prepared out of without adding sunflower seed powder were kept as control. The colour and texture profile analysis of the sunflower seed incorporated cookies and control cookies without the incorporation of sunflower seed were analysized. The instrumental results in the present study shows that the L, a, b values of 20 proportions were much similar to that of control cookies among the three proportions. The Texture Profile Analysis (TPA) of the cookies revealed that as the increased level of sunflower seed resulted in increased force.