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Vol. 11, Special Issue 3 (2022)

Mango kernel oil as a fat replacer in Nankhatai cookies

Author(s):
Hrushikesh Gurjar and John Diamond Raj
Abstract:
Nankhatai cookies are a popular round, dome-shaped baked dessert. Nankhatai cookies are most commonly baked until crisp. Nankhatai cookies were developed by replacing the vanaspati with mango kernel oil. Mango kernel oil has high oxidative stability, thus ensuring a long shelf life. Mango kernel oil replaced vanaspati ghee at levels of 25%, 50% and 75%. The shelf life of the Nankhatai cookies was evaluated for three months. There were significant variation observed in Peroxide value, Hardness and FFA yielding a stable, better textured product.
Pages: 874-877  |  352 Views  175 Downloads
How to cite this article:
Hrushikesh Gurjar and John Diamond Raj. Mango kernel oil as a fat replacer in Nankhatai cookies. The Pharma Innovation Journal. 2022; 11(3S): 874-877.

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