Proximate Analysis and Objective Evaluation of Recipe Made with Sunflower Meal

In the recent years, good health and proper nutrition plays a important role in everyday life and this aspect appears in food industry. There seems to be major transition in nutrition in India, due to the impact of globalization. This often results in increased consumption of calories from carbohydrates and saturated fats. Thereby it may lead to other micro nutrient deficiencies. The present research was conducted to formulate sunflower meal fortified cookies as influenced by different levels of sunflower meal flour such as 10 %, 20 % and 30 %. Sunflower meal fortified cookies were formulated by fortifying sunflower meal flour in different levels to the cookies flour, whereas cookies prepared out of without adding sunflower meal flour were kept as control. The colour and texture profile analysis of the sunflower meal incorporated cookies and control cookies were analysized. The instrumental results for colour analysis 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 different proportions. The texture profile parameters such as hardness, springiness, cohesiveness, gumminess, chewiness and resilience were significant at pless than0.001 level for 20 % incorporation of sunflower meal flour. The Texture Profile Analysis (TPA) of the cookies revealed that as the increased level of sunflower meal resulted in increased force.