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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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.2017.6(9): 586-593
DOI: https://doi.org/10.20546/ijcmas.2017.609.071


Influence of Garden Cress Seed (Lepidium sativum L.) Bran on Quality Characteristics of Cookies
Y.R. Deshmukh*, S.S. Thorat and S.R. Mhalaskar
Department of Food Science and Technology, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri. Tal., Rahuri Dist., Ahmednagar, Maharashtra–413 722, India
*Corresponding author
Abstract:

Garden cress (GC) is a fast-growing edible plant. Seeds, leaves and roots of GC are of economic importance, however, the crop is mainly cultivated for seeds. GC seeds have been used in traditional medicine since ancient times in India. Despite of its great medicinal value, L. sativum has not received the attention it deserves and has remained an under-utilized crop altogether. In present study efforts were made to separate bran from seed and its chemical composition was determined. The possibility of using it as nutraceutical food ingredient in cookies formulation was explored. Results revealed that GC seed bran contains5.32 % moisture, 13.61 %protein, 52.05 % carbohydrates, 7.29 % fat, 5.60 % ash, 16.13 %crude fiber and 74.22 % dietary fiber. Mineral composition (mg per 100 g) of GC bran such as calcium, phosphorous, iron and zinc was 623.11, 182.09, 5.96 and 2.69. 05, 10, 15 and 20 % GC seed bran were incorporated in cookies formulation on 100g flour basis. Sensory analysis revealed highest overall acceptability for sample containing 10% GC seed bran. Addition of GC seed bran showed significant increase in dietary fiber and minerals content of cookies. It was concluded that GC seed bran fortification can improve nutritional and functional characteristics of cookies.


Keywords: Cookies, Dietary fiber, Garden cress seed, Sensory evaluationetc.
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How to cite this article:

Deshmukh, Y.R., S.S. Thorat and Mhalaskar, S.R. 2017. Influence of Garden Cress Seed (Lepidium Sativum L.) Bran on Quality Characteristics of Cookies.Int.J.Curr.Microbiol.App.Sci. 6(9): 586-593. doi: https://doi.org/10.20546/ijcmas.2017.609.071