Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

Main Article Content

Devika Tripathi
Ritesh Kumar Tiwari


Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition.

Place and Duration of Study: Isabgol, (Psyllium husk) was procured from the local market were collected from the local area of Bareilly region, India. The plant material was identified and authenticated by the Department of Pharmacognosy of Ram Murti Smarak College of Engineering & Technology (Pharmacy), Bareilly, India.

Methodology: Six different formulations of cookies were prepared using varying concentrations of Isabgol. All the preparations were according to the guidelines of AACC (2000). Physical and chemical traits diameter, thickness, moisture content, crude protein, of prepared cookies were evaluated.

Results: Straight grade flour was replaced with Isabgol in different combinations such as 5, 10, 15, 20 and 25%. Regarding the characterization of Isabgol, mean values obtained for moisture, crude protein, crude fat, the crude fiber in husk were 6.43±0.05,  2.08±0.06, 0.09±0.01, and respectively. Moreover, total dietary fiber was found to be 76.63±1.32. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of Isabgol while thickness was increased. Results regarding the storage of the cookies showed an increase in diameter and spread ratio whilst thickness depicted a decreasing trend. The chemical assay revealed higher crude protein content in control cookies.

Conclusion: Softer cookies with low gross energy were obtained with the addition of Isabgol. Isabgol based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the formulation. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.

Isabgol, dietary fiber, dietetic cookies, physicochemical properties

Article Details

How to Cite
Tripathi, D., & Tiwari, R. K. (2019). Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process. Asian Food Science Journal, 10(2), 1-7.
Original Research Article


Herminia SS, Angélica TLI, Favian BM, Bernarda RC. Nutritional value and sensory properties of cookies prepared from flour mixes of carrot (Daucus carota), Lupine (Lupinus perennis) and Barley (Hordeum vulgare). Euro Sci J. 2017; 13(9):378.

Ravi Kumar MNV, Kumar N. Polymeric controlled drug delivery systems: Perspective issues and opportunities. Drug Dev. Ind. Pharm. 2001;27:1–30.

Singh B. Psyllium as therapeutic and drug delivery agent, Int J Pharm. 2007;334 (1):1-14.

Kumar A, Kumar N, Vij JC, Sarin SK, Anand BS. The optimum dosage of Ispaghula husk in patients with irritable bowel syndrome: correlation of symptom relief with whole gut transit time and stool weight. Gut. 1987;28:150–55.

Ziai SA, Larijani B, Akhoondzadeh S, Fakhrzadeh H, Dastpak A, Bandarian F. Psyllium decreased serum glucose and glycosylated hemoglobin significantly in diabetic outpatients. J. Ethnopharmacol. 2005;102(2):202–07.

Guo Q, Cui SW, Wang Q, Young JC, Fractionation and physicochemical characterization of psyllium gum. Carbohyd. Polym. 2008;73:35-43.

Fischer MH, Yu NX, Gray GR, Ralph J, Anderson L, Marlett JA. The gelforming polysaccharide of psyllium husk (Plantago ovata Forsk). Carb. Res. 2004;339:2009– 2017.

Yu L, Perret J. Effects of solid-state enzyme treatments on the water-absorbing and gelling properties of psyllium, LWT-Food Science and Technology. 2003;36(2):203–208.

Ganji V, Kuo J. Serum lipid responses to psyllium fiber: Differences between pre and post - menopausal, hypercholesterolemic women. Nutr. J. 2008;7:22-27.

Wang Q, Cui SW. Understanding the physical properties of food polysaccharides, Taylor & Francis, Boca Raton, Fla, USA; 2005.

Uysal H, Bilgiçli N, Elgün A, NurHerken E, Demir MK. Effect of dietary fiber and xylanase enzyme addition on the selected properties of wire-cut cookies. J. Food Eng. 2007;78:1074-1078.

Peter Ikechukwu A, Okafor DC, Kabuo NO, Ibeabuchi JC, Odimegwu EN, Alagbaoso SO, Njideka NE, Mbah RN. Production and evaluation of cookies from whole wheat and date palm fruit pulp as a Sugar substitute. International Jo urnal of Advancement in Engineering Technology, Management and Applied Sciences. 2017;4(4):1-31.

Ajibola FC, Oyerinde OV, Adeniyan SO. Physicochemical and antioxidant properties of whole wheat biscuits incorporated with Moringa oleifera leaves and cocoa powder. Journal of Scientific Research and Report. 2015;7(3):195-206.

Fradinho P, Nunes MC, Raymundo A. Developing consumer acceptable biscuits enriched with Psyllium fiber. J Food Sci Technol. 2015;52(8):4830–4840.

Qaisrani TB, Butt MS, Qaisrani KM, Hypocholesterolemic perspectives of the psyllium husk based dietetic cookies. International Journal of Agriculture and Environmental Research. 2016;2(6):1721-1736.

Qaisrani TB, Butt MS, Hussain S, Ibrahim M. Characterization and utilization of psyllium husk for the preparation of dietetic cookies. Int. J. Mod. Agric. 2014;3(3):81-91.