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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | Evaluation of physicochemical analysis of nutritious cookies prepared by incorporating chia seed powder and garden cress seed powder |
| Authors Name: | S.A. Shelke , Sandeep G.M. Prasad , G.M. Solanke , S.G. Ranvir , S.V. Maske |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_214278
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| Published Paper Id: | IJNRD2402249 |
| Published In: | Volume 9 Issue 2, February-2024 |
| DOI: | |
| Abstract: | Based on such challenges, wheat flour must be substituted with other materials in order to reduce gluten and improve the physicochemical properties of cookies. Cookies are extensively consumed and are an excellent platform for functional delivery. The majority of Indians follow a vegetarian diet, with cereals and pulses supplying most of their energy and protein. The objectives of this study are to describe the physicochemical characteristics of the cookies developed with chia seed and garden cress seed powder. The physicochemical attributes of cookies include carbohydrate content (%), amount of protein (%), fat content (%), ash content (%), total solid content (%), moisture content (%), the amount of crude fiber (%), anti-oxidant content (%), and energy content. The information obtained was analyzed using one-way ANOVA at a level of significance of 5%. The amounts of carbohydrates content, protein content, fat content, content of ash, total solid content, amount of moisture, crude fiber content, anti-oxidant content, and the percentage of energy were found to be (51.94-55.21%), (12.70-15.22%), (23.07-26.23%), (2.15-3.10%), (95.08-96.49%), (3.51-4.70%), (12.00-15.45%), (12.64-38.39%), and (487.07-504.71), accordingly. Based on physicochemical characteristics, T12: T1: T2 cookies were preferred over other formulations. |
| Keywords: | Physicochemical, Chia seed, Garden cress seed powder, Gluten, Nutrition. |
| Cite Article: | "Evaluation of physicochemical analysis of nutritious cookies prepared by incorporating chia seed powder and garden cress seed powder", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.9, Issue 2, page no.c429-c435, February-2024, Available :http://www.ijnrd.org/papers/IJNRD2402249.pdf |
| Downloads: | 000118759 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2402249 Registration ID: 214278 Published In: Volume 9 Issue 2, February-2024 DOI (Digital Object Identifier): Page No: c429-c435 Country: Washim, Maharashtra , India Research Area: Science & Technology Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2402249 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2402249 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
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