Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants

Tinospora cordifolia is a medicinal plant regarded as treasure from nature as it is salutary in various ways to the human being. The present study was carried out by incorporating the Tinospora cordifolia stem powder into the cookies at the level of 2%, 4%, 8%, 10%, and 12%. Sensory studies of cookies indicated that 8% incorporation of TC was acceptable without causing any adverse effects. The addition of TC increases contents of iron, zinc, dietary fibers, proteins, and antioxidants such as phenolics (especially flavonoids) of the cookie. HPTLC fingerprinting demonstrated the presence of spots of the bioactive compounds of TC was noticed in optimized cookies. The peak of Rf value corresponds to 11 hydroxymustakone, N-formylannonain, and yangambin in the extract of TC and TCC. FTIR analysis confirms that the bioactive functional compounds (berberine) of TC are present within the TC cookies after baking. TGA analysis found that TC is thermostable up to 250 °C. When TC was combined to form cookies, then the stability was found to be around 220 °C. This study revealed that Tinospora cordifolia stem powder can be used to produce nutritionally improved cookies with acceptable sensory characteristics. [Display omitted] •TC can be used as an ingredient to increase the therapeutic values of cookies.•Sensory attributes of cookies were desirable up to 8% addition of TC stem powder.•Cookies with TC stem powder exhibited high nutritional and antioxidant activity.•HPTLC, FTIR and TGA evidences show the presence of the bioactive compounds in TCC.