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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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(2): 3680-3688
DOI: https://doi.org/10.20546/ijcmas.2018.702.437


Effect of Different Treatments on Quality of Nutri-Enriched Cookies Fortified with Pomegranate Peel Powder and Defatted Soybean Flour
Ranjitha*, G. Bhuvaneshwari and S.L. Jagadeesh
1Department of Post-Harvest Technology, College of Horticulture, Bagalkot, Karnataka, India 2University of Horticultural Sciences, Bagalkot, Karnataka, India
*Corresponding author
Abstract:

Pomegranate (Punica granatum L.) is an ancient favorite table-fruit of the tropical and subtropical regions of the world, belonging to the family Punicaceae. Bhagwa variety among all the varieties grown in India is easily available on commercial scale. Fruits and vegetable processing in India generates substantial quantities of waste and these wastes of fruits are an abundant source of antioxidant and polyphenols among those pomegranate (Punica granatum L.) peel, a byproduct of juice processing industries was reported to contain a series of bioactive compounds (tannins, flavonoids and other phenolic compounds), minerals and fibres for a wide range of dietary requirements (Mirdehghan and Rahemi, 2007). The soybean (Glycine max) a grain legume, is one of the richest and cheapest sources of plant protein that can be used to improve the diet of millions of people, especially the poor and low income earners in developing countries because it produces the greatest amount of protein used as food by man (Liu, 2000). The present investigation aims at studying the nutrional quality of cookies as influenced by different treatments. Among different treatments T7 [65% Refined wheat flour + 5% Pomegranate peel powder + 30% Defatted soybean flour] was found to be nutritionally superior as well as organoleptically acceptable by the consumer.


Keywords: Pomegranate peel powder (PPP), defatted soybean flour (DSF), refined wheat flour (RWF)
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How to cite this article:

Ranjitha, J., G. Bhuvaneshwari and Jagadeesh, S.L. 2018. Effect of Different Treatments on Quality of Nutri-Enriched Cookies Fortified with Pomegranate Peel Powder and Defatted Soybean Flour.Int.J.Curr.Microbiol.App.Sci. 7(2): 3680-3688. doi: https://doi.org/10.20546/ijcmas.2018.702.437