Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies.

Tinospora cordifolia (Guduchi) is a shrub with various medicinal properties like, antioxidant, anti-diabetic,
anti-inflammatory, antihepatotoxic, etc., and widely used in Ayurvedic preparations. Use of dried
Tinospora leaf powder (DTLP) at the levels of 2.5, 5.0 and 7.5% on the rheological characteristics of
wheat flour; organoleptic and nutritional characteristics of cookies was studied. Incorporation of increasing
amount of DTLP from 0 to 7.5% increased farinograph water absorption, decreased dough stability; increased
amylograph gelatinization temperature, decreased peak viscosity; increased hardness, decreased
cohesiveness and springiness of cookie dough; decreased spread ratio and increased breaking strength of
the cookies. Sensory evaluation showed that cookies incorporated with 5% DTLP were acceptable. Addition
of DTLP increased the protein, dietary fiber, iron, calcium, radical scavenging activity and β-
carotene contents of the cookies. The results showed the possibility of utilizing DTLP to improve the
nutritional properties of cookies.