Development of sugar free cookies with novel biodegradable packaging film

The use of alternative sweeteners can help manage weight and normal blood glucose levels of diabetics. Development and standardization of sugar free, low glycemic index and high fibre cookies using wheat flour, oats, trans free bakery shortening, and almonds.  Physiochemical analysis of the raw materials used for cookie preparation and the finished product was conducted.   Cookies were analysed for diameter, height, spread ratio, texture, and water activity. Sensory analysis using semi-trained panellists was done to establish the acceptability of the product. The formulated cookies were well accepted by the semi-trained panellists as well as the people with diabetes who were randomly selected for the study. The overall appearance, texture and flavour of the cookies were moderately liked by the panellists as indicated in the qualitative descriptive analysis. The product did not change much with the storage of 90 days. The cookies were high in dietary fibre (2.5g per serving), out of which ?- glucan, a soluble fibre was found to be 0.8g per serving which offers a healthy alternative for consumers. The biodegradable polymer used for packaging the cookies was prepared using terpolymer. The chemical and physical properties of the polymer were determined using acid value which was between 0.0195 and 0.0200, hydroxyl value; 0.0260 and 0.023 and the molecular weight was in the range of 10,256 ? and 10,000 ? of the terpolymer A and B, respectively. The polymer demonstrated good mechanical strength as well as and water vapours barrier properties to be used as a primary package for cookies

Effect of frying on physicochemical properties of sesame and soybean oil blend

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes