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Vol. 13, Issue 2 (2024)

Nutritional evaluation of wheat and barley composite flour cookies using response surface methodology

Author(s):
Ramcharan Patel and Shashi Gour
Abstract:
Due to consumer awareness of nutrition, the use of barley flour and other components in food products is currently of interest. Since hulless barley flour contains non-glutenous protein, carbohydrates, and soluble fibre, it can enhance the nutritional content of dishes, especially baked goods like cookies. The moisture, fat, protein, carbohydrates, ash, fiber and energy in the cookies varied from 2.4 - 5.25, 22.39 - 25.25, 11.19 - 14.05, 49.39 - 61.59, 0.83 - 1.61, 1.6 - 4.45 percent and 480.22 - 493.84 Kcal respectively. The regression model's results for the above proximate composition were found significant at 5%. The data suggested that the level of barley flour incorporation in the cookies had a positive linear significant effect on the proximate composition.
Pages: 170-174  |  188 Views  68 Downloads


The Pharma Innovation Journal
How to cite this article:
Ramcharan Patel, Shashi Gour. Nutritional evaluation of wheat and barley composite flour cookies using response surface methodology. Pharma Innovation 2024;13(2):170-174.

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