Sensory evaluation of high protein and low calorie cookies developed from defatted soy flour

Sensory evaluation of high protein and low calorie cookies developed from defatted soy flour

Registration ID: IJNRD_193715

Published ID: IJNRD2305104

DOI: Click Here to Get

Deepika , Priyanka Shankar

Defatted soy flour, High protein, low calorie, sensory evaluation.

Cookies are a popular confectionery product with a unique texture and taste, long shelf life and a relatively cheap price. Therefore it is a widespread snack among people of all generations. However, cookies are usually made with wheat flour, and most formulations are high in calories and low in fiber. Soy flour is considered as an excellent addition to wheat flour because it is an excellent source of proteins, fibers, vitamin and minerals and increases the nutritional properties of the final product. The high protein, low calorie cookies were prepared using traditional creaming methods, using 0, 30, 50 % defatted soy flour, and sucralose as sugar substitutes. The prepared cookies were evaluated by 25 consumers on the basis of their appearance, taste, smell, texture and overall acceptability using a 9 point hedonic scale, which indicates that the cookies were acceptable.

Published Paper   E-Certificate

"Sensory evaluation of high protein and low calorie cookies developed from defatted soy flour ", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.8, Issue 5, page no.b20-b26, May-2023, Available :https://ijnrd.org/papers/IJNRD2305104.pdf

Volume 8 Issue 5, May-2023

Pages : b20-b26

Paper Reg. ID: IJNRD_193715

Published Paper Id: IJNRD2305104

Downloads: 000121136

Research Area: Health Science 

Country: Lucknow , Uttar Pradesh , India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2305104.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2305104

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition

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