PHYSICAL PROPERTIES, PROXIMATE COMPOSITION AND ANTI-OXIDANT PROPERTIES OF WATER CHESTNUT (Trapa bispinosa Roxb.) FLOUR AND QUALITY EVALUATION OF COOKIES

Abstract

The aim of this study was to evaluate the physicochemical properties, antioxidant activities of water chestnut flour (WCF) and the cookies made from it. Further the present study also investigated the sensory evaluation of cookies prepared from water chestnut flour blending with different proportion (20%, 40%, 60%, 80% and 100%) of wheat flour. The chemical analysis performed by using AOAC and other standard methods. Methanol extract of water chestnut flour was used to analyze DPPH (2.2- diphenyl-1-picrylhydrazyl), and FRP (Ferric reducing power). Gluten analysis of water chestnut flour showed that the sample did not contain any gluten. The present study exhibited the water chestnut flour contained 9.77% Moisture, 4.33% Protein, 0.33% Fat, 81.59% Carbohydrate, 1.51% Crude Fiber, and 2.47% Ash. On the other hand, value of total phenolic content and flavonoid content were found to be (4.27 mg of GAE/g dry weight), and (0.21 mg of QE/g dry weight) respectively in water chestnut flour. The antioxidant activity was found to be (52.38% inhibition of DPPH) and FRP (137.51 mg FeS O/g) of WCF. Sensory analysis indicated cookies made from 100% water chestnut flour had fair acceptability which could be due to their characteristic flavor however cookies made from 20 % WCF was best accepted by the panelists. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.