Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation

Naveen Tamilselvan; Keshav Raghav Hegde; Malini Buvaneswaran; Hema Vincent; Vadakkeppulpara R. Sinija

doi:10.1515/ijfe-2024-0211

Article

Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation

Naveen Tamilselvan , Keshav Raghav Hegde , Malini Buvaneswaran , Hema Vincent and Vadakkeppulpara R. Sinija

Published/Copyright: April 23, 2025

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From the journal International Journal of Food Engineering Volume 21 Issue 4

Abstract

Sal seed is (Shorea robusta), an underutilized minor forest produce and this study investigated the incorporation of sal seed in cookies to enhance its functional properties. Raw sal seed flour (RSF) and defatted sal seed flour (DSF) were incorporated at varying proportions (5–20 %), where the incorporation of the RSF and DSF improved nutritional profiles, including enhanced protein, fat, and fiber content. A significant enhancement in the water absorption capacity (WAC) was identified, with the highest WAC (2.45 g/g) observed in the 20 % RSF. The cookies had significantly higher total phenolics (4.72 mg GAE/g) and antioxidant activity (22.08 %) compared to cookies prepared with refined wheat flour (RWF). The cookies with 10 % RSF or 5 % DSF obtained a similar sensory score to the wheat-based cookies. Based on the degree of incorporation, a substantial rise in hardness and fracturability was observed. This study highlights the potential of sal seed as a functional ingredient in cookie formulations, offering improved nutritional value without affecting sensory qualities.

Keywords: sal seed; underutilized forest produce; cookie formulation; phytochemical properties; texture; sensory evaluation

Corresponding author: Vadakkeppulpara R. Sinija, Department of Food Process Engineering, National Institute of Food Technology Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India, E-mail: sinija@iifpt.edu.in

Naveen Tamilselvan and Keshav Raghav Hegde contributed equally to this work.

Funding source: NIFETM- T under Ministry of Food Processing Industries, Government of India

Acknowledgments

We would like to thank NIFTEM-T and Ministry of Food Processing Industries, Government of India, for providing all the infrastructure support.

Research ethics: Not applicable.
Informed consent: Informed consent was obtained from all individuals included in this study, or their legal guardians or wards.
Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
Use of Large Language Models, AI, and Machine Learning Tools: None declared.
Conflict of interest: The authors state no conflict of interest.
Research funding: The work was funded by the National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Thanjavur, India.
Data availability: The raw data can be obtained on request from the corresponding author.

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Received: 2024-09-18

Accepted: 2025-04-02

Published Online: 2025-04-23

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https://doi.org/10.1515/ijfe-2024-0211

Keywords for this article

sal seed; underutilized forest produce; cookie formulation; phytochemical properties; texture; sensory evaluation