LAUSR

This study was aimed at the nutritional characterization of indigenous lotus seed flour (LSF) and evaluating the impact of its supplementation on textural and sensory attributes of cookies. LSF dried to moisture contents ~ 9% were evaluated for nutritional composition and supplemented in straight grade flour at the rate of 2.5–10% for the development of cookies. The results indicated that LSF significantly ( p  < 0.05) enhanced the total phenols (92–217 mg GAE/100 g), inorganic residues (0.54–0.86 mg/100 g), and dietary fibers (0.34–0.73 g/100 g) of cookies. Irrespective of the baking losses, LSF supplemented cookies were bearing 50% 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The supplementation of LSF resulted in a significant decrease in L* values while a* and b* values increased significantly as compared to the normal control. Sensory scoring of the baked good yielded higher acceptability for cookies supplemented with 7.5% LSF. The study concluded LSF as a potential wheat replacer in baked goods that may be tolerated well ≤ 7.5%, and can further attribute functional and health-promoting properties to the consumer goods.