Quality evaluation of innovative chocolate cookies enhanced with rhizome powder of Curcuma caesia Roxb. as a value-added functional component

Black Turmeric (Curcuma caesia Roxb.) is an herbaceous rhizomatous medicinal plant of family Zingiberaceae. It is popularly used by the tribal communities of North East India due to its several health benefits. This study aims to estimate the effect of the addition of Black Turmeric Powder on the nutrient composition of the functional cookies. In this study Hot-air oven dried Black turmeric powder was used in different concentrations (1%, 2%, and 4% of the total dry weight of the dough) to prepare Chocolate cookies. The results of the sensory evaluation showed that Chocolate cookies with 4% Black turmeric powder variation were well accepted by the panel members. The nutritional composition of the selected cookie sample was contrasted with that of a control chocolate cookie (standard). Results showed that cookies with Black turmeric powder variation had significantly (p<0.05) higher ash, total phenolic compound, and total flavonoid content than the control cookies. Shelf-life study of the control and the variation Chocolate cookie also showed that Chocolate cookie with BTP had a longer shelf stability. Thus, it can be observed that, addition of Hot-air oven dried Black turmeric powder to the chocolate cookies has significantly increased the total phenolic content, total flavonoid content and antioxidant properties which are essential nutrients and have great medicinal benefit and consumption of this value-added functional Chocolate cookies may improve health quality in long run.