Vol. 12, Issue 3 (2023)

Author(s):
Chate Sai Shiv Kumar, Gopal Maheshwari, Manan Ameta, Devang Sharma, Prajjwal Nautiyal and Yuvraj Bhosale

Abstract:
This research project aims to evaluate the potential of rice husk and straw as a ingredient in the preparation of cookies. Rice husk and straw are agricultural by products that are abundantly available and are typically discarded, causing environmental concerns. This study aims to explore the feasibility of using rice husk and straw as a partial or complete replacement for traditional cookie ingredients like flour and sugar. The research will involve developing different cookie formulations using rice husk and straw and conducting sensory evaluations to determine their acceptability. Additionally, proximate analysis of rice husk and straw will be conducted to determine their nutritional value and potential health benefits. The study will evaluate the chemical composition of these by products, including their carbohydrate, protein, fat, and fiber content, to determine their nutritional value. The results of this study will provide insights into the potential of rice husk and straw as a sustainable ingredient in the production of cookies, contributing to reducing waste and promoting circular economy. The findings of this research can also help in developing new food products that are not only tasty but also nutritionally beneficial for consumers.