Physicochemical Properties of Cookies Developed from Maida Substituted with Cashew Apple Powder

Cashew apple (Anacardium occidentale L.) is one of India's most important tropical crops. It is a rich source of vitamin C, antioxidants, minerals, dietary fibers and carbohydrates. The study of the development of cookies based on cashew apple powder (CAP) was undertaken to use wasted cashew apples and tap the nutritional value of cashew apples. Due to astringency and the tannin content of cashew apple, people do not like it for direct consumption. The cookies were prepared by substituting 5%, 10%, 15%, and 20% maida by CAP. These four different compositions were baked at temperature levels 160℃, 170℃, and 180℃. The prepared cookies were evaluated for their proximate composition, including moisture content, crude ash, crude fat, crude fiber, crude proteins and carbohydrates. The sensory evaluation, colour analysis and textural analysis were done as well and energy content was determined. The results revealed that cookies substituted with 5% CAP and baked at a temperature 180°C (S1T3) got the highest score in sensory evaluation (7.46), browning index (50.62) and hardness (10.18 N). It was concluded that if an amount of maida were replaced by CAP, people would like to consume it more than the other flour cookies.