Formulation and Quality Evaluation of Fruit Peel Powder Incorporated Cookies
نویسندگان
چکیده
منابع مشابه
Antioxidant profile and sensory evaluation of cookies fortified with juice and peel powder of fresh Pomegranate (Punica granatum)
Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...
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This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15...
متن کاملEvaluation of phytochemicals, antioxidant and burn wound healing activities of Cucurbita moschata Duchesne fruit peel
Objective(s): Cucurbita moschata Duchesne (pumpkin) is a well-known plant with several pharmacological effects. The aim of the present study was to assess burn wound healing activity of C. moschata peel extract (CE). Also, standardized CE was assessed for antioxidant activity and antibacterial effects against major pathogens of burns. Materials and Methods: Healing properties of topical prepara...
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ژورنال
عنوان ژورنال: FoodSci: Indian Journal of Research in Food Science and Nutrition
سال: 2019
ISSN: 2350-1006,2349-8897
DOI: 10.15613/fijrfn/2019/v6i1/184224