Follow
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
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 803-810
DOI: https://doi.org/10.20546/ijcmas.2018.701.098


Nutritional, Organoleptic and Keeping Quality of Wheat-Soybean Cookies Supplemented with Pomegranate Peel Powder
Ganeshan Tharshini, Veenu Sangwan* and Suman
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, India
*Corresponding author
Abstract:

The present study highlights the potential for utilization of pomegranate peel powder to increase the nutritional, organoleptic and keeping quality of wheat and soybean based cookies. Soybean flour ratio was kept constant (10 per cent) while wheat flour was substituted by pomegranate peel powder at 5, 7.5 and 10 per cent levels in cookies. All the developed cookies were organoleptically acceptable. Protein and fat contents in control cookies were 8.89 and 20.34 per cent, respectively which significantly (P≤0.05) increased to 10.79 and 21.72 per cent, respectively in Type I cookies. It was found that crude fibre (4.21 per cent) and ash (2.28 per cent) were highest in Type III cookies. Total dietary fibre content of control cookies was 8.43 per cent and that of Type I, Type II and Type III cookies was 9.21, 9.53 and 9.88 per cent, respectively which were significantly (P≤0.05) higher than that of control. The soybean flour and pomegranate peel powder supplemented cookies possessed significantly (p≤0.05) higher calcium, phosphorus, iron, zinc and magnesium contents than control cookies. The cookies were organoleptically acceptable upto 90 days in air tight containers at room temperature.


Keywords: Wheat, Soybean, Pomegranate peel powder, Supplemented
Download this article as Download

How to cite this article:

Ganeshan Tharshini, Veenu Sangwan and Suman. 2018. Nutritional, Organoleptic and Keeping Quality of Wheat-Soybean Cookies Supplemented with Pomegranate Peel Powder.Int.J.Curr.Microbiol.App.Sci. 7(1): 803-810. doi: https://doi.org/10.20546/ijcmas.2018.701.098