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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 3129-3135
DOI: https://doi.org/10.20546/ijcmas.2020.912.372


Development of Carrot Juice Concentrate Enriched Functional Cookies
Sakshi Sharma* and K. D. Sharma
Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, HP. India
*Corresponding author
Abstract:

This study was conducted to investigate the potential of utilization of carrot juice concentrate for the preparation of functional cookies. Cookies were supplemented with different levels of carrot juice concentrate (5, 10, 15, 20 and 25%) and best treatment was selected on the basis of sensory evaluation. The best treatment was further examined for various physico-chemical parameters. It was observed that addition of carrot juice concentrate has improved the functional properties of cookies without compromising the sensory qualities. Cookies prepared with 15 per cent carrot juice concentrate were adjudged best by the panelists in terms of sensory score i.e. color (8.15), texture (8.12), taste (7.98) and overall acceptability (8.10). The study suggested that carrot juice concentrate can be successfully be utilized in development of nutritionally and functionally enriched cookies.


Keywords: Carrot juice Concentrate, Functional cookies
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How to cite this article:

Sakshi Sharma and Sharma, K. D. 2020. Development of Carrot Juice Concentrate Enriched Functional Cookies.Int.J.Curr.Microbiol.App.Sci. 9(12): 3129-3135. doi: https://doi.org/10.20546/ijcmas.2020.912.372