Calcium and Magnesium Rich Cookies, Fortified with Pumpkin (Cucurbita moschata) and Sunflower Seed (Helianthus annus L.)

The study of cookie development was carried out at the Department Food Technology, Parul Institute Applied Sciences, University, Vadodara. main objective to develop cookies. goal cookies which provide enough calcium and magnesium are found in pumpkin sunflower seeds rich antimicrobial antioxidant properties protein. Cookies were developed by using seed flour first ground into powder combined with wheat other ingredients where butter sugar used. taken different variations during dough preparation. prepared sheeting making shapes shaper made. Five formulations T1, T2, T3, T4, T5 T0 prepared. T4 be best formulation after sensory evaluation 9 Point Hedonic Scale. Then further analyzed for evaluation. showed 14.2 % moisture content, 2.4% Ash 13.62g protein content , 36.25 g fat 46.97 carbohydrates 0.76 fiber energy value 563.57 kcal/ 100 g. Fourier transform infrared spectroscopy (FTIR) shows spectra 3301.74 cm-1 represent O-H group, 2927.81 2859.54 observed C-H group packed polyethylene pouches (PEP), stored under ambient (18-38oC) refrigeration temperature(4oC) conditions 3 months. significantly increased from 14.44 per cent. Ash, decreased 2.4 2.24 cent, 36.11 cent 13.62 13.51 respectively. At temperature, rise 14.27 In addition, amount fat, protein, ash fell 36.19 13.13.56 2.36 Thus, it that temperature is storage retains nutrients.