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Vol. 6, Issue 10 (2017)

Development and quality assessment of cookies prepared by using “Wheat flour & Sattu”

Author(s):
Narendra Nath, Shanker Suwan Singh and Ashotosh Kushawaha
Abstract:
Baking industry is currently seeking to expand its products range, but also to constitute a way of maintain and improving people’s general health. Bakery products are mainly prepared from wheat as its main ingredient. Cookies are widely consumed and are an ideal vehicle for functional delivery. The objective of this work was to develop sattu based good nutritional value cookies. The use of wheat flour and sattu blends as a source of high protein, fat and low gluten content in production of cookies was studied. The flour blends of wheat and sattu were composites at replacement levels of T1 (90:10), T2 (80:20), T3 (70:30), % while the wheat flour cookies T0 (100:00) served as control cookies. Various analysis parameters were analyzed by two way ANOVA to obtained a predicted optimum result prepared cookies was subjected to chemical, microbial, and sensory analysis to evaluate the suitability of cookies were T3 protein (15.77%), fat (25.32%), ash (2.60%), moisture (3.21%) and carbohydrate (53.10%) as comparable to control without adversely affecting the sensory parameters. Based on the result it was indicated that beneficial component of sattu made them more favorable choice for food technologist to develop cookies especially for healthy breakfast.
Pages: 36-39  |  442 Views  21 Downloads
How to cite this article:
Narendra Nath, Shanker Suwan Singh and Ashotosh Kushawaha. Development and quality assessment of cookies prepared by using “Wheat flour & Sattu”. 2017; 6(10): 36-39.
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