Production, Quality Evaluation and Postprandial Effects of High Fibre Fructose Sweetened Confectionery Snacks (Cookies) as a Functional Diet

Abstract

Production, quality evaluation and postprandial effect of high fibre fructose sweetened confectionery snacks (cookies) as functional diet was investigated. It was to establish the chemical, sensory evaluation and postprandial effects of the products, cookie ingredients were purchased from Ankpa Kogi state, date fruits (Dabino) was processed into powder both sweetener were weighed rations. A creaming method cookie production was used and standard methods were used for the analyses. Triplicate values were obtained in each case and expressed on dry weight basis. All data collected were analysed statistically using SPSS version 20.0 package. Means and standard deviation were calculated at significant level of p ≤ 0.01. From the analyses, proximate composition (%) at (30, 40 and 50) in various ratios; showed that Moisture; (11.20 to 13.10) in sample C and B, [8.30 to 10.03] E and B (6.44 to 10.41) in B and C. Ash was (0.33 to 0.53) in C and D, (0.40 to 0.58) for C and B and (0.73 to1.0)  E and B respectively, crude fibre were (0.17 to 0.41) in C and B (0.2 to 0.48) and (0.33 to 0.37) in C and A while crude fat included; (13.83 to 16.21), A and B, (8.23 to11.70) C and B and (7.83 to 13.43) in A and B, proteins was (12.98 to 17.16) for C and D, (11.17 to 12.90) E and D, (12.52 to 17.80) C and D and Carbohydrates included; (53.60 to 83.62), in B and E. (65.53 to 69.53) for D and C and (57.95 to 70.00) in E and  A. Minerals in mg/100  included; sodium (52.50 to 70.33) B and A, (45.87 to 74.10) E and A and (41.23 to 76. 20) in B and D, Potassium (30.50 to 37.30%) in C and E, (30.60. to 56.0) in E and B (27.40 to 57.80) B and D, calcium (215.97 to 251.20) in C and D, (42.87 to 74.12) C and B (41.23 to 76. 20)  B and D magnesium included (28.60 to 127.22) B and D, (112 to148.30) for C and B (115.50 to 142.20) phosphorus; (55.60 to 73.46) in A and B and (54.14  to 67.20) C and A. (56.18 to 71.36 ) for A and D. ferrous were (8.12 to 20.20) for  B and E (11.71 to 30.07) C and B (17.04 to 29.42) in E and D Phytochemical contents at 30, 40 and 50% (mg / 100g) included; Tannic acid (1.8 to 2.9 mg), (2.20 to 3.44) and (2.76 to 5.00) flavonoid   (2.27 to 3.74),  (3.78 to 5.91) and  (4.07 to6.96) phenolic acid (7.38 to 3.58), (8.71 to 16.43), (8.71 to16.43) Saponin (1.00 to 2.09), (1.05 to 2.47) and (1.05 to 2.46) Carotenoid included; (5.31 to 8.77), (1.05 to 2.56), (1.05 to 2.47) Alkaloid (0.08 to 0.40), (0.10 to 0.25) and (0.10 to 0.25) C and B  for all the samples. The Sensory attributes in in ratios and at 30, 40 and 50% included; taste (7.00 to 8.30), (6.60 to 8.17) both samples were the same in  2:1 and 0:1 but 50% was (5.27 to 8.00) in 1:0 and, 1:1  the colour of the samples included (5.16 to 7.70),in 2:1 and 0:1  (6.17 to 7.67) in  1:0 and  1:1 and (5.37 to 8.37)  2:1 and, 0:1  Flavour included; (5.10 to 8.10), (5.77 to 8.67) and  (6.27 to 7.67) in 1:0 and 1:2, crispness (5.77 to 7.27) 1:2 and 0:1  (5.77 to 8.70) 1:0 to, 1:2 (6.00 to 7.17) for 0:1 and 1:0 while the texture were in the range of (6.767 to 7.87) 1:0 and, 0:1 (5.67 to 7.50) for 2:1 and 1:1 and (6.00 to 7.07) in ratios 0:1 and 1:1. The postprandial effect of cookies in mmol / L showed (5.64 to 7.87) in ratio 1:0 and 1:2 and (6.20 to 6.8) for 1:1 and 1:2 at 30% and 40% respectively. The inhibitory effects of date fruits at 50% in ratio 1:0 (date palm) only can be modified optimized and use as potential pharmaceutical therapy in the treatment of type 2 diabetes, and other parameter tested moisture contents, phytochemical and postprandial effects were within the acceptable limit.