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Vol. 10, Issue 10 (2021)

Effects of orange peel extract on microbiological quality during storage of functional oat cookies fortified with fish protein concentrate from lesser tiger toothed croaker (Otolithes cuvieri)

Author(s):
MR Mori, DV Bhola, S Remya, Sumit Kumar Verma and NK Suyani
Abstract:
The goal of this work was to prepared functional oat cookies that were fortified with fish protein concentrate from lesser tiger toothed croaker (Otolithes cuvieri) and orange peel extract. Demand for various categories of healthy snacks is quickly rising across the world, and dietary fiber-enriched oat cookies enriched with proteins are undoubtedly popular among these items. Orange peel extract have exhibited bioactive effects such as antioxidant, antibacterial, antifungal, and anti-inflammatory activities, which provide desired properties to the product. Furthermore, the positive impacts on consumer health make them potentially ideal candidates for food supplements. Cookies microbiological quality was evaluated. According to the findings of this investigation, there was a substantial (P< 0.05) rise in TPC, Mould, and Yeast in the cookies during storage. The TPC value of the control sample revealed a higher count of 2.29 log cfu/g after 90 days, but the O-10% samples revealed the lowest count. The mould count was not identified in any of the samples tested for up to 30 days. The control sample had the highest mould count, whereas the O-10% sample had the least count during the storage. The initial yeast count was not identified for up to 15 days, with the greatest count found in the control sample followed y O-1% sample and the lowest count found in the O-10% sample.
Pages: 190-193  |  300 Views  80 Downloads


The Pharma Innovation Journal
How to cite this article:
MR Mori, DV Bhola, S Remya, Sumit Kumar Verma, NK Suyani. Effects of orange peel extract on microbiological quality during storage of functional oat cookies fortified with fish protein concentrate from lesser tiger toothed croaker (Otolithes cuvieri). Pharma Innovation 2021;10(10):190-193.
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