Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality

Abstract

The present study aimed to determine their nutritional, elemental, bioactive compounds, textural, and sensory evaluation of herbal cookies by incorporating the basil, basil along with ajwain or orange peel that encompasses adequate nutrients. The cookies prepared with four different composition i.e., Sample1 (control), Sample 2 (basil), Sample 3 (basil + ajwain), Sample 4 (basil + orange peel). Results interpret that incorporating basil, ajwain, and orange peel have an encouraging effect on the nutritional and elemental value of cookies compared to sample 1. Sample 1 contains a fair amount of carotenoid content, and the phenolic content was higher in sample 4, whereas chlorophyll content was higher in sample 3. In contrast, sample 2 contains the highest level of chlorophyll b and total chlorophyll. The samples containing basil were harder (398.49 ± 17.09), and fracture-ability was more in the control sample (657.98 ± 75.62), whereas gumminess was more in cookies prepared from basil + orange (180.64 ± 8.40). After control basil incorporated cookies showed better in color (7 ± 0.58), hardness (7.46 ± 0.78), taste (7.23 ± 0.44), mouth feel (7 ± 0.82), and overall acceptability (7.07 ± 0.73) compared to other cookies. Considering all the parameters in this study, cookies prepared with herb basil incorporation help improve the quality of cookies.

Introduction

Change in lifestyle diminishing the quality of human health. Nowadays, to lead a healthy life, consumers are interested in consuming healthy and nutritious food (Ashakiran and Deepthi 2012; Oinam 2018). In India, the baking industry was one of the main sections of food processing. The consumption of baked products was popularized due to their availability in a ready-to-eat form, availability, and good shelf-life (Zaker et al. 2017). Cookies are nutritious snacks different from other baked products and contain low moisture content prepared using a hot air oven (Anozie et al. 2014). Cookies are readily available bakery products at a low cost with satisfying taste (Oinam 2018). They contain a good source of calories, protein, fiber, minerals, and vitamins. Also, have a good shelf life and higher economic importance in all areas. They are inexpensive ready to eat products (Olaoye et al. 2007). Cookies are made using flour, fat, sugar, salt, water, and other ingredients to form a dough (Akinwande et al. 2008). There are many chances to quickly improve cookies' nutritional value by blending flour replacements (Arshad et al. 2007).

New functional food products can replace conventional food products. The herb based cookies can be replaced by conventional cookies (Shuchi et al. 2017). Herbs are medicinal plants containing many active components that help inhibit microorganism's growth and control health complaints (Kukreja et al. 2001). Basil (Ocimum basilicum) contains many beneficial phytochemical compounds including essential oil, phenolic acids, and flavonol-glycosides. Those compounds have antibacterial, antiviral, antioxidant, adaptogenic, and immune enhancing properties. Basil aids in promoting health by supporting the defense mechanism system against stress and diseases (Maheshwari et al. 2012).

Ajwain (Trachyspermum Ammi) was famous for its aromatic smell and pungent taste. It was used as a spice in many curries, flavoring many foods, as preservatives, manufacturing essential oil in perfumery and medicine (Pruthi 1992). The main components present in ajwain are thymol, p-cymene, gamma-terpinene, and additional 20 trace compounds. It contains medicinal properties including a diuretic, antimicrobial, antioxidant, antihypertensive, hypolipidemic, antispasmodic, and antilithiatic (Aqeela et al. 2018). The orange (Citrus X sinensis) peel contains specific vital nutritional and medicinal properties. It contains carotenoids (lutein, beta-carotene, and cryptoxanthin), flavonoids, and numerous volatile organic compounds. It was excellent for gastrointestinal tract function, diabetes, heart, prostate, and other cancers (Liu et al. 2001; Sugimura 2002).

The present study aimed to prepare the cookies from the incorporation of basil, basil along with ajwain, or orange peel. Determine their nutritional, elemental, bioactive compounds, textural, and sensory evaluation of the cookies to analyze the effect of incorporation.

Material and method

Materials

The materials used in this work were: refined wheat flour (Colaba central), black salt (Tata salt), powder sugar (Satyam), bakery fat (AAK Kamani oil), milk powder (Nestle), Baking powder (double-acting, Blue bird), soy lecithin (Urban Platter), sodium bicarbonate (SD fine), ammonium bicarbonate (SD fine), herbs blends were used at four different combinations like control without the addition of any herbs (sample 1), basil (sample 2), basil and ajwain (sample 3), and basil and orange peel (sample 4). The amount of ingredients used for cookies preparation is mentioned in Table 1 (AACC 2001).

Table 1.

Ingredients used for preparation of herbs cookies

Ingredients (g)	Sample 1	Sample 2	Sample 3	Sample 4
Refined wheat flour	40	40	40	40
Powder Sugar	11	11	11	11
Milk powder	2	2	2	2
Baking powder	1.2	1.2	1.2	1.2
Ammonium bicarbonate	0.1	0.1	0.1	0.1
Black salt	1	1	1	1
Basil	–	1	1	1
Ajwain	–	–	1	–
Orange peel	–	–	–	1
Bakery Fat	28	28	28	28
Soy lecithin	0.5	0.5	0.5	0.5
Water	16	16	16	16

Sample preparation

The basic formulation was used, all the dry and wet ingredients were weighed separately. The entire dry ingredient was mixed in a bowl properly and sieved together except powder sugar. Then tray dried basil leaves, ajwain, orange peel are added to the above mixture. In the second bowl, fat and soy lecithin were combined with the help of a beater, then powder sugar was added and mixed with the help of blender unidirectional around 5–7 min and dissolved the sugar completely. The dry ingredient was added into fat—sugar mixture, then mixed, and drinking water was added till all the ingredients were mixed properly. The formed mixture was manually kneaded to get a good dough. The prepared dough was subjected to sheeting of 4 mm thickness manually. Finally, sheets were cut to 4.5 ± 1.0 cm diameter using a die and subjected to baking at 155 °C for 15 min. Then baked cookies were cooled to room temperature, sealed in PET airtight containers, and kept at room temperature (25–29 °C) before further analysis (AACC 2001).

Water activity of cookies

The water activity of the baked cookies was determined using an electronic dew point water activity meter (Rotronic, USA) at room temperature (25 ± 2 °C). Sufficient amount of sample was taken in the sample holder, and precaution was taken so that sample did not touch the sensor. The measurement of water activity was carried out until the values were concurrent (Pupulawaththa 2014).

Textural analysis of cookies

The texture profile of baked herbs cookies was measured in breaking strength using Texture Analyzer (TA-XT2i, Stable Micro Systems Ltd). The analyzer was set to return for the start cycle at a speed of 100 mm/s and a distance of 10 mm. Cookies were placed on the platform such that the P/2 probe penetrates them at the center of cookies, and readings were taken in triplets. The peak force from the next curve was measured as the breaking strength of the cookies or hardness, and the linear distance was fracture ability. The gumminess and chewiness explained the quality of cookies (Singh et al. 2012).

Proximate analysis

Standard methods of AOAC (1995) were used to determine the nutritional composition of leaves. Ash content was analyzed by the combustion method; protein content (Nx6.25) was determined by the micro Kjeldahl method, whereas moisture and total solid by drying method.

Elemental analysis

Nitrogen was determined using Kjeldahl method (ISO 1871:2009). The phosphorous content in leaves was determined using a spectrophotometric method by Ganesh (2012). Macro (K, Mg, Ca) and microelements (Al, Ba, Cu, Fe, Mn, Na, Zn, Mo, As, Hg, Cd, Co, & Cr) were determined using Enamorado-Baez et al. (2013) analyzed by ICP-OES (Thermo Scientific iCAP 6000 Series) method.

Bioactive compound analysis

Total phenolic assay

The total phenolic content of air-dried samples was determined by Folin- Ciocalteu method Marinova et al. (2005). 1 ml aliquot of extract solution was added into a 25 ml volumetric flasks. A blank reagent was prepared using the methanol solution. Further, 1 ml of tenfold diluted Folin- Ciocalteu reagent was added to the mixture and shake for 5 min. Then 1 ml of 7.5% Na₂CO₃ was added to the solution matrix and incubated for 30 min at 37 °C. The absorbance against the reagent blank was taken at 760 nm using a UV–Vis spectrophotometer (UV-1800 240 V, Shimadzu corp). The standard gallic acid solution was prepared with the same procedure for extracting the samples for standard curve plotting.

Analysis of chlorophylls and carotenoids:

The presence of total chlorophyll and carotenoids in the plants was determined using 1 in 10 dilutions of the prepared sample. Then 1 ml sample was analyzed for the absorbance in a UV–Vis spectrophotometer (UV-1800 240 V, Shimadzu corp) at wavelength 665.2, 652.4, and 470 nm. The samples were analyzed in triplicate, and pigment contents were calculated using the equation (Nayek et al. 2014).

$${\text{Ch}}_{\mathrm{a}}(\mathrm{\mu }\text{g}/\mathrm{ml})=\left(16.72\ast {\text{A}}_{665.2}\right)-\left(9.16\ast {\text{A}}_{652.4}\right)$$

$${\text{Ch}}_{\mathrm{b}}(\mathrm{\mu }\text{g}/\mathrm{ml})=\left(34.09\ast {\text{A}}_{652.4}\right)-\left(15.28\ast {\text{A}}_{665.2}\right)$$

$$\text{Total Ch}(\mathrm{\mu }\text{g}/\text{ml})=\left(5.134\ast {\text{A}}_{665.2}\right)+\left(20.436\ast {\text{A}}_{652.4}\right)$$

$${\text{C}}_{\mathrm{x}}+\text{c}(\mathrm{\mu }\text{g}/\mathrm{ml})=\left(1000,,\ast ,{\text{A}}_4,70,-,1.63,,\ast ,\text{Cha},-,104.96,,\ast ,\text{Chb}\right)/221$$

whereas Ch_a is chlorophyll a, Ch_b is chlorophyll b, total Ch is total chlorophyll, and C_x+cis carotenoids.

Sensory evaluation

Sensory evaluation for samples was done using the 9 points hedonic test. The panelist was given a coded sample and asked how much they liked or disliked particular product attributes like color, hardness, crispiness, taste, mouthfeel, and overall acceptability. The attributes were evaluated for like extremely (means the score is 9 out of 9) dislike extremely (means the score is 0 out of 9) (Shuchi et al. 2017).

Statistical analysis

Data were analyzed by SPSS 16.0, and P < 0.05 was considered statistically significant.

Result and discussion

Proximate analysis

Proximate analysis of cookies prepared with the addition of medicinal herbs of varying concentrations was presented in Table 2. Results showed that the majority of nutritional parameters were in discriminating amongst other samples. Therefore, this interprets that the incorporation of basil, ajwain and orange peel has an encouraging effect on the nutritional value of cookies. The control sample contained 0.366 water activity, 4.8% moisture content, 5.28% protein content, 41.1% fat content, 1.9% ash content, 3.84% crude fiber and 43.08% carbohydrates. Cookies prepared by adding basil leaf powder contained 0.361 water activity, 4.6% moisture content, 5.77% protein content, 40.3% fat content, 2.04% ash content, 3.89% crude fiber, and 43.40% carbohydrates. In case of cookies prepared by adding basil and ajwain powder, the water activity was 0.359, moisture content was 4.7%, protein content was 6.67%, fat content was 38.9%, ash content was 2.13%, crude fiber 3.99%, and carbohydrate 43.61%. Similarly the nutrient content of sample 4 (basil + orange peel) contain 0.297 water activity, 4.5% moisture, 6.44% protein, 36.6% fat and 2.22% ash content.

Table 2.

Proximate value of different cookie samples

Composition	Sample 1	Sample 2	Sample 3	Sample 4
Water activity	0.366 ± 0.01a	0.361 ± 0.02ab	0.359 ± 0.01b	0.297 ± 0.04c
Moisture content (%)	4.8 ± 0.21a	4.6 ± 0.19ab	4.7 ± 0.35ab	4.5 ± 0.28b
Protein (%)	5.28 ± 0.31d	5.77 ± 0.13c	6.67 ± 0.23a	6.54 ± 0.25b
Fat (%)	41.1 ± 0.56a	40.3 ± 0.36b	38.9 ± 0.18c	37.6 ± 0.32d
Ash (%)	1.9 ± 0.12d	2.04 ± 0.16c	2.13 ± 0.21b	2.22 ± 0.42a
Crude fiber	3.84 ± 0.42c	3.89 ± 0.26c	3.99 ± 0.15b	4.16 ± 0.13a
Carbohydrate	43.08 ± 0.22b	43.4 ± 0.14b	43.61 ± 0.41b	44.98 ± 0.37a

^*a−d in table represents within a row, means without a common superscript differ (P < 0.05); Results were showed as mean ± standard deviation (SD), n = 3

The addition of herbs decreased water activity and moisture content because of low water absorption capacity. The studies approved it Thorat et al. (2017) concluded that the contents of moisture, protein, ash, crude fiber, and carbohydrate were increased. In contrast, fat content was reduced due to the incorporation of lemongrass powder in cookies. These results were similar by studies explained that except for fat, all other nutritional contents were increased with the incorporation of herbs (Shuchi Upadhyay et al. 2017; Kajal et al. 2018; Bhutkar et al. 2018; Deepali and Roji 2019). Dhillon et al. (2013) also reported that the fiber content was increased with the addition of oregano herb. Ariful Alam et al. (2014) concluded that Tulsi and Moringa leave incorporated cookies showed enhanced nutritional quality compared to control cookies. Agrahar-Murugkar (2020) concludes that biscuits and bread are prepared using sesame, cumin, and moringa, a good amount of proteins. Akula et al. (2018) reported that the addition of ajwain seeds helps in improving the nutritional value of sorghum biscuits. Rwubatse et al. (2014) and Zaker et al. (2017) concluded that biscuits prepared by adding orange peel powder showed good nutritional quality than the control biscuits. Bouazizi et al. (2020) reported that prickly pear flour incorporated biscuits showed a significant amount of fiber and ash content and more appreciation for taste, smell, color, and overall acceptability.

Elemental analysis

Data in Table 3 indicates that the incorporation of basil or basil and ajwain or basil and orange peel had an encouraging effect on the elemental content of cookies compared to that of control. The nitrogen content of basil, basil, ajwain, basil, and orange peel was 9.36%, 26.78%, and 22.04% higher than the control sample. The phosphorous content of basil, basil + ajwain and basil + orange peel was 13.56%, 61.21%, and 50.85% higher than the control sample. The potassium content of basil, basil + ajwain, and basil and orange peel was 35.21%, 52.99%, and 36.41% higher than the control sample. The magnesium content of basil, basil + ajwain and basil + orange peel was 21.43%, 75.45%, and 45.09% higher than the control sample. The calcium content of basil, basil + ajwain and basil + orange peel was 42.47%, 175.20%, and 152.17% higher than the control sample. The aluminum content of basil, basil + ajwain and basil + orange peel was 37.63%, 47.31%, and 18.28% higher than the control sample. The barium content of basil, basil + ajwain, and basil + orange peel was 9.89%, 119.78%, and 9.89% higher than the control sample. The iron content of basil, basil + ajwain, and basil + orange peel was 200%, 180%, and 260% higher than the control sample. The basil, basil + ajwain, and basil + orange peel sodium content were 0.22%, 1.53%, and 0.11% higher than the control sample. The zinc content of basil, basil + ajwain and basil + orange peel was 111.11%, 90%, and 72.73% lesser than the control sample. The molybdenum content of basil, basil + ajwain, and basil + orange peel was 90.48%, 42.86%, and 4.76% higher than the control sample. There was no trace of As, Cd, Co, Hg, and Cr elements in all four cookies.

Table 3.

Elemental content of different cookie samples

Elements (ppm)	Sample 1	Sample 2	Sample 3	Sample 4
Macronutrients
Nitrogen (N)	8440 ± 3.21c	9230 ± 4.60b	10,700 ± 4.13a	10,300 ± 2.62a
Phosphorous (P)	531 ± 4.62c	603 ± 5.83b	856 ± 8.21a	801 ± 7.33a
Potassium (K)	585 ± 2.33c	791 ± 3.24b	895 ± 2.53a	798 ± 1.31b
Magnesium (Mg)	224 ± 1.39d	272 ± 2.31c	493 ± 3.21a	325 ± 2.14b
Calcium (Ca)	2722 ± 3.56d	3878 ± 4.28c	7491 ± 4.54a	6864 ± 4.52b
Micronutrients
Aluminium (Al)	93 ± 1.32c	128 ± 0.98ab	137 ± 0.69a	110 ± 1.08b
Barium (Ba)	0.91 ± 0.16c	1 ± 0.09b	2 ± 0.21a	1 ± 0.13b
Copper (Cu)	0.24 ± 0.03b	2 ± 0.27b	2 ± 0.34b	3 ± 0.19a
Iron (Fe)	10 ± 1.24c	30 ± 2.31b	38 ± 2.12a	36 ± 1.89ab
Manganese (Mn)	2 ± 0.89d	6 ± 0.92c	8.9 ± 0.65a	7.8 ± 0.84b
Sodium (Na)	2749 ± 3.62b	2755 ± 2.83b	2791 ± 3.32a	2752 ± 3.12b
Zinc (Zn)	19 ± 0.36a	9 ± 0.42b	10 ± 0.41b	11 ± 0.33b
Molybdenum (Mo)	0.21 ± 0.09c	0.4 ± 0.12a	0.3 ± 0.08b	0.22 ± 0.13c
Arsenic (As)	NIL	NIL	NIL	NIL
Mercury (Hg)	NIL	NIL	NIL	NIL
Cadmium (Cd)	NIL	NIL	NIL	NIL
Cobalt (Co)	NIL	NIL	NIL	NIL
Chromium (Cr)	NIL	NIL	NIL	NIL

^*a−d in table represents within a row, means without a common superscript differ (P < 0.05); Whereas NIL represents Nothing; Results were showed as mean ± standard deviation (SD), n = 3

Based on the results, the overall elemental content in sample 3 (basil + ajwain) showed better quality than the other three cookie samples. The studies approved these results Deepali and Roji (2019) concluded that calcium, iron, and phosphorous content of biscuits prepared by fortified with 30% coriander powder was higher than the control biscuits without any fortifications as coriander powder contains additional elemental contents. Akula et al. (2018) reported improvement in sorghum biscuits' phosphorous and iron content by incorporating ajwain seeds, as it is composed of minerals. Agrahar-Murugkar (2020) conclude that biscuits and bread prepared using sesame, cumin, and moringa highest amount of total and bio-accessible calcium and iron. Tessera et al. (2015) reported that moringa leaf powder incorporated cookies showed increased Zn and Ca content bioavailability.

Phytochemical analysis

Phytochemical analysis of cookies made with the addition of medicinal herbs of varying concentrations was presented in Fig. 1. Results showed that the incorporation of basil, basil along with ajwain, or orange peel has an encouraging effect on all the bioactive compounds except carotenoids of cookies. Sample 1 contains a fair amount of carotenoid content, and the phenolic content was higher in sample 4, whereas chlorophyll content was higher in sample 3. In contrast, sample 2 contains the highest level of chlorophyll b and total chlorophyll. The control sample contained 17.1 mg/100 g phenolic content, 0.44 µg/ml chlorophyll a, 0.91 µg/ml chlorophyll b, 1.31 total µg/ml chlorophyll and 0.89 µg/ml total carotenoids content. For the cookies prepared by adding basil leaf powder, the phenolic content, chlorophyll a, chlorophyll b, total chlorophyll, and carotenoid were 22.71 mg/100 g, 0.56 µg/ml, 1.13 µg/ml, 1.58 µg/ml, and 0.81 µg/ml. In case of cookies prepared by adding basil and ajwain powder, the phenolic content was 23.58 mg/100 g, chlorophyll a was 0.59 µg/ml, chlorophyll b was 0.99 µg/ml, total chlorophyll was 1.53 µg/ml, and carotenoid content was 0.82 µg/ml. Similarly, the nutrient content of cookies prepared by basil and orange peel powder contained 25.52 mg/100 g phenolic content, 0.48 µg/ml chlorophyll a, 0.89 µg/ml chlorophyll b, 1.31 µg/ml total chlorophyll, and 0.89 µg/ml carotenoid content.

Fig. 1.

Phytochemical compounds in different cookie samples. *^a−d in table represents within a row, means without a common superscript differ (P < 0.05); Results were showed as mean ± standard deviation (SD), n = 3

Thorat et al. (2017) reported that total phenolic compounds were increased by incorporating lemongrass powder in cookies as lemongrass is reach in phenolic compounds. Agrahar-Murugkar (2020) concludes that biscuits and bread prepared using sesame, cumin, and moringa had more phenolic compounds than control. Deepali and Roji (2019) also reported a similar result and enforced that coriander fortified biscuits improve the phenolic compounds and antioxidant content. Rwubatse et al. (2014) reported higher phytochemical composition in the biscuits supplemented with orange peel power as compared to control biscuits.

Texture analysis

Results from Table 4 indicate that samples containing basil were harder (398.49 ± 17.09) than other samples. The fracture-ability was more in the control sample (657.98 ± 75.62) but less in cookies containing basil + ajwain (318.34 ± 21.3). Gumminess was more in cookies prepared from basil + orange (180.64 ± 8.40) and less in only basil (108.37 ± 7.24) incorporated cookies as compared to other samples. Cookies containing basil + orange (172.99 ± 621) were more chewie than other samples, and the cookies prepared from only basil (110.937 ± 8.30) are less chewable than other samples. Results showed that herb incorporated cookies' hardness, gumminess, and chewiness are higher than the control cookies. Whereas the fracturability of cookies was higher in case of control cookies as compared to herb incorporated cookies. The texture was considered as the essential physical quality parameter for the final product.

Table 4.

Textural properties of different cookie samples

	Hardness	Fracturability	Gumminess	Chewiness
Sample 1	394.461 ± 13.13b	657.98 ± 75.62a	105.90 ± 9.56c	109.98 ± 5.9c
Sample 2	398.49 ± 17.09a	364.85 ± 21.42b	108.37 ± 7.24c	110.937 ± 8.30c
Sample 3	396.85 ± 12.31ab	318.34 ± 21.3b	122.97 ± 6.07b	118.62 ± 5.92b
Sample 4	397.90 ± 21.3ab	327.82 ± 32.88b	180.64 ± 8.40a	172.99 ± 621a

^*a−c in table represents within a row, means without a common superscript differ (P < 0.05); Results were showed as mean ± standard deviation (SD), n = 3

Olewnik and Kulp (1984) described that sugar in flour crystallizes on cooling, causing hardening effects on the biscuit. The hardness of cookies may be due to the dilution of gluten proteins or the interaction occurring between polysaccharides and proteins. The hardness is also explained about the fracturability as the maximum force needed for cookie fracture. It was approved by the studies (Pestoric et al. 2015), reported that lower fracturability in cookies prepared using a pulverized herbal mixture as it involved in the interaction between polysaccharides and proteins. A similar outcome was observed for the textural properties of coriander fortified biscuits in the studies conducted by Deepali and Roji (2019).

Sensory evaluation

Sensory characteristics were one of the critical parameters for assessing the quality and acceptance of produce by the consumer. Sensory evaluation of cookies prepared with the addition of medicinal herbs of varying concentrations was presented in Fig. 2. Results concluded that the cookies prepared from different compositions had acceptable sensory properties. Sensory analysts preferred more controlled cookies followed by cookies incorporated with basil, basil + ajwain, and basil + orange. Control cookies showed best in color (7.93 ± 0.28), hardness (7.54 ± 0.88), taste (7.69 ± 0.0.63), mouth feel (7.38 ± 0.87), and overall acceptability (7.69 ± 0.60) as compared to other cookies. After control basil incorporated cookies showed promising results in color (7 ± 0.58), hardness (7.46 ± 0.78), taste (7.23 ± 0.44), mouth feel (7 ± 0.82), and overall acceptability (7.07 ± 0.73) as compared to other cookies. In contrast, the cookies incorporated with basil + orange were crispier (7.38 ± 0.51) than the other three types of cookies.

Fig. 2.

Sensory evaluation of different cookie samples. *1- dislike extremly, 2- dislike very much, 3 – dislike moderately, 4 – Dislike slightly, 5 – neither like nor dislike, 6 – like slightly, 7- like modereatly, 8 – like very much, 9 – like extremely

Shuchi et al. (2017), Kajal et al. (2018), and Bhutkar et al. (2018) reported that herbal cookies had acceptable sensory attributes. This result was similar to the outcomes of sensory evaluation studies performed by Thorat et al. (2017), cookies incorporated with lemongrass powder had good sensory attributes. Deepali and Roji (2019) explained that coriander fortified biscuits had a lesser score in appearance, aroma, texture, taste, and overall acceptability than the control biscuits without any fortification. Md. ArifulAlam et al. (2014) concluded that Tulsi and Moringa incorporated cookies with acceptable sensory attributes. Akula et al. (2018) reported that adding ajwain seeds showed a good sensory value of sorghum biscuits. Rwubatse et al. (2014) and Zaker et al. (2017) concluded that biscuits prepared by adding orange peel powder showed acceptable sensory attributes than the control biscuits.

Conclusion

The present study results confirmed that incorporating basil, basil, and ajwain or orange peel had an encouraging effect on the nutritional and elemental value of cookies compared to control cookies. This study confirmed that the cookies prepared using basil and orange peel showed the best nutritional quality than other cookies. The elemental content of cookies was best in basil + ajwain incorporated cookies. Eventhough the control sample contains a fair amount of carotenoid content, the phenolic content was higher in basil + organe peel, while chlorophyll content was higher in basil + ajwain. Cookies prepared from only basil showed the highest level of chlorophyll b and total chlorophyll. The samples containing basil were harder, and fracture-ability was more in the control sample, whereas gumminess was more in basil + orange incorporated cookies. Considering all the parameters under this study, the cookies prepared with the herb basil improved the cookie's quality and had health benefits.

Abbreviations

°C

Degree celsius

%

Percentage

ug

Microgram

Al

Aluminium

AOAC

Association of analytical communities

As

Arsenic

B

Titration of blank

Ba

Barium

Ca

Calcium

Cd

Cadmium

Ch_a

Chlorophyll a

Ch_b

Chlorophyll b

Co

Cobalt

Cr

Chromium

Cu

Copper

Cx + c

Carotenoids.

DW

Dry weight

Fe

Iron

g

Gram

Hg

Mercury

ICP-OES

Inductively coupled plasma: optical emission spectrometry

Ppm

Part per million

mL

Milliliter

Mn

Manganese

Mo

Molybdenum

N

Nitrogen content of the sample

n

Normality of alkali

Na

Sodium

nm

Nanometer

Na₂CO₃

Sodium Carbonate

NIL

Nothing

R

Absorbance of the sample solution

S

Titration of the sample

Total Ch

Total chlorophyll

UV

Ultraviolet

Zn

Zinc

Authors' contributions

Sowmya R S, Sugriv G, and Annapure US conceived and designed the experiments. Sowmya R S and Sugriv G performed the experiments and analyzed the data. Sowmya RS, and Sugriv G prepared the manuscript, Annapure US contributed extensively to its finalization.

Funding

The University Grant Commission supported the present work, Government of India, under the Scheme UGC-NET JRF program Grant number is 1382/(OBC)(NET-JUNE2015).

Availability of data and material

All the data and materials mentioned in manuscript is an accurate, and transparent account of the study being reported; that no important aspects of the study have been removed and that any discrepancies from the study as planned have been explained.

Declaration

Conflicts of interest

This has reference to our manuscript all the authors involved in this paper declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. In case of any query that you may have in this regard, please let me know. We look forward to the comments of the referee in due course of time.