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- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 10 (2023)
Development and quality evaluation of wheat-bael powder blended cookies
Author(s):
Sukomaljot Kour, Jagmohan Singh, Monika Sood, Julie D Bandral and Sushil Sharma
Sukomaljot Kour, Jagmohan Singh, Monika Sood, Julie D Bandral and Sushil Sharma
Abstract:
The goal of the present study was to develop cookies with mixed wheat-bael powder. The following ratios of bael powder to wheat flour were used: T1 (100:0: WF: BP); T2 (95:05: WF: BP); T3 (90:10: WF: BP); T4 (85:15: WF: BP); T5 (80:20: WF: BP); T6 (75:25: WF: BP); and T7 (70:30: WF: BP). Fresh bael, its powder, and wheat flour undergo physico-chemical analysis. According to the findings, bael powder has a higher level of fibre, ash than wheat flour. The developed products undergone physico-chemical analysis at intervals of 30 days for a total of 90 days while being packed and stored at room temperature.
The goal of the present study was to develop cookies with mixed wheat-bael powder. The following ratios of bael powder to wheat flour were used: T1 (100:0: WF: BP); T2 (95:05: WF: BP); T3 (90:10: WF: BP); T4 (85:15: WF: BP); T5 (80:20: WF: BP); T6 (75:25: WF: BP); and T7 (70:30: WF: BP). Fresh bael, its powder, and wheat flour undergo physico-chemical analysis. According to the findings, bael powder has a higher level of fibre, ash than wheat flour. The developed products undergone physico-chemical analysis at intervals of 30 days for a total of 90 days while being packed and stored at room temperature.
At the first day, treatment T7 (70:30: WF: BP) had the highest moisture content (3.80%), crude fibre (2.90%), crude fat (21.34%), ash content (2.38%) while treatment T1 (100:00: WF: BP) had the lowest moisture content (3.50%), crude fibre (2.15%), crude fat (20.85%), ash (1.45%). However, the highest levels of crude protein (7.25%) and carbohydrates (64.50%) were found in treatment T1 (100:00: WF: BP). Increased trends in moisture content, crude fibre, crude fat, ash content were observed as storage progressed. During the 90 days of storage, a declining trend in crude protein and carbohydrates were seen. Among all the blends, the blend prepared with 85% wheat flour and 15% bael powder viz., treatment T4 (85:15::WF:BP) was considered best on the basis of sensory evaluation. According to storage studies, all of the treatments could be stored for 90 days without losing any of their qualitative characteristics.
Pages: 1944-1953 | 183 Views 120 Downloads
How to cite this article:
Sukomaljot Kour, Jagmohan Singh, Monika Sood, Julie D Bandral, Sushil Sharma. Development and quality evaluation of wheat-bael powder blended cookies. Pharma Innovation 2023;12(10):1944-1953.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
