Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies.

The leaves of Murraya koenigii (Family:
Rutaceae) are rich source of protein, dietary fiber, iron,
calcium, β-carotene and antioxidants. In the present
study, dried M. koenigii leaves powder (DMKLP) was
incorporated at different levels (5, 10 and 15 %) in
cookies and their rheological, physical, sensory and nutritional
properties were evaluated. The results revealed
that addition of increasing amount of DMKLP from 0 to
15 % increased farinograph water absorption of wheat
flour and decreased dough stability; increased amylograph
pasting temperature and decreased peak viscosity
of wheat flour; increased hardness, decreased cohesiveness
and springiness of cookie dough. The contents of
protein, dietary fiber, minerals, β-carotene, and radical
scavenging activity (RSA) in cookies increased with
incorporation of increasing levels of DMKLP. Sensory
evaluation showed that cookies with acceptable quality
and typical curry leaf flavor could be obtained by incorporating
DMKLP up to 10 %. Thus, the nutritional
quality of cookies could be enhanced by incorporating
DMKLP in a dose dependent manner.