![]() |
|||||||||||||
|
All | Since 2019 | |
Citation | 5450 | 3969 |
h-index | 23 | 20 |
i10-index | 134 | 84 |
DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED COOKIES PREPARED BY USING WHEAT FLOUR, JACKFRUIT FLOUR AND SAGO FLOUR
Sahil Kumar Singh*, Shanker Suwan Singh and John David
ABSTRACT
This thesis presents a comprehensive study on the development and quality assessment of Fortified cookies formulated with a blend of wheat flour, jackfruit flour, and sago flour. As the demand for plant-based and gluten-free alternatives continues to rise, the need for innovative and nutritious baked goods has grown substantially. There search conducted in this study addresses this need by exploring the utilization of these three distinct flours to create a delicious, nutritious, and environmentally sustainable Fortified cookie. The data collected on different aspects were tabulated & analyzed statistically using the methods of variance & critical difference. Physiochemical analysis (Fat, Protein, Carbohydrate, Ash, Moisture, Fiber and Total Solid) was done for estimating its nutritional content and for organoleptic characteristics (Colorand Appearance, Taste and Flavour, Aroma, Keywords: Fortified Cookies, SagoFlour, Organoleptic, Physico-Chemicalanalysis. [Download Article] [Download Certifiate] |