ASSESSMENT OF NUTRITIONAL CONTENT, MICROBIOLOGICAL QUALITY AND DPPH SCAVENGING ACTIVITY OF COOKIES FORTIFIELD WITH NORTHERN SHRIMP (PANDALUS BOREALIS).
Abstract
Cookies are popular ready to eat snack foods and widely consumed by all age groups especially by children around the world due to their simple manufacturing process, long shelf life and potential for containing high nutrient components. This study assessed the nutritional composition, microbiological quality, organoleptic property, antioxidant activity and DPPH radical scavenging activity of cookies fortified with Northern shrimp (Pandalus borealis). Fortification was carried out by incorporating varying concentrations (5%, 10%, and 15%) of dried Northern shrimp (Pandalus borealis) powder into standard wheat-based cookie formulations. Cookies fortified with 5% of Pandalus borealis showed a bacterial count of 0.6 × 103 cfu/g and fungal count of 0.4 × 103sfu/g, which was the highest among all samples. PB5 sample (5% fortification) has the highest moisture, protein and carbohydrate of 6.40%, 6.95% 76.0% respectively. The PB15% has the highest potassium, iron, sodium, zinc, and caicium of 319.70%, 96.70%, 42.51%°, 49.40%, 74.45% respectively. Cookies fortified with 10% of pandalus borealis has the general acceptability by panelists, balancing nutrition taste and texture. The study demonstrates that Pandalus borealis can be effectively used to enhance the nutritional value, mineral enrichment, antioxidant capacity and functional properties of cookies without compromising microbiological safety.
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