Vol. 10, Issue 12 (2021)

Author(s):
Muruli NV, S Kanchana, G Hemalatha, T Umamaheswari and K Prabhakaran

Abstract:
Grape seed are the one type of under-emphasized by products of the grape juice industry. The seed is the fair source of protein, carbohydrates, fat and minerals, which can replace conventional flour to develop the new food products. This study aim is to exploit and under-utilized grape seed for value addition and improve grape seed based food products for acceptability and consumption. the 2 percent level of grape seed flour incorporated cookies nutritional values are moisture of 2.32%, protein of 6.29%, carbohydrates content of 67.52%, fat of 2.02%, fiber of 3.25%, and ash of 1.12%, respectively. The developed cookies had higher fiber and protein content than control cookies, which depicts its potential to the better alternative for the conventional flour