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Development of high protein and sugar-free cookies fortified with pea (pisum sativum l.) flour, soya bean (glycine max l.) flour and oat (avena sativa l.) flakes
Amin, T1, Naik, H.R2, Bashir, A3, Dar, B.N4.
High protein and sugar-free cookies fortified with different levels of pea flour, soya bean flour
and oat flakes, were developed. Sucralose was used instead of sucrose with the intention to
develop sugar-free cookies. Proximate composition, storage stability tests, microbiological
analysis and sensory evaluation was carried out. The results of the proximate analysis showed
that the moisture, ash, crude fat, protein and total dietary fiber of fortified samples were higher
than the control. The carbohydrate content of the fortified products was found to be lower than
the control. However, the energy value of the fortified cookies was found to be higher than
the control. It was, therefore, contended from the results that the cookies were sugar-free and
protein rich. The cookies were stable both in terms of peroxide and acid values during two
months of storage period, as both the values were within the permissible limits prescribed by
Bureau of Indian Standards (BIS). Microbial analysis of the cookies showed that there was not
any microbial growth indicating the products are safe. Sensory evaluation of cookies showed
that with regard to color, taste, flavor and texture, cookies with 5% to 10% pea flour and soya
bean flour scored highest.
Affiliation:
- Sher-e-Kashmir University of Agricultural Sciences and Technology, India
- Sher-e-Kashmir University of Agricultural Sciences and Technology, India
- Jamia Hamdard University, India
- Islamic University of Science and Technology, India
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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