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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 11, Issue 2 (2022)

Ajwa dates, (Phoenix dactylifera) rice bran and wheat bran composition for healthier cookies, nutritional, antioxidant, and quality characteristics

Author(s):

Rozeena Parvez, Ankita Gautam and Vyakhaya

Abstract:

Cookies are confectionery products primarily prepared from flour, fats, and sugar. Various types are cookies are commercially available, but today's people want to be healthy and functional cookies with high nutritional value, novel taste, and a variation on old goods flavors that are affordable, have a short ingredient list, and are as healthy as possible have to be introduced with health benefits. Cookies were the ideal traveling lunch when humans started traveling's because they stayed fresh for long periods and had long storage to improve the nutritional value of cookies by using ajwa date, rice bran, and wheat bran in the preparation of fortified cooking. The dietary composition of these cookies shows a significantly (p<0.05) increased fibre and ash content, which play a role in the lowering the risk of diabetes, and cancer. The also consumption of cookies plays an essential role in providing the daily requirement of the mineral intake. This study estimated the chemical composition (fat, protein, moisture, ash, carbohydrate, crude fiber) of iron, potassium, calcium, and magnesium content in fortified cookies. This made cookies compared with the control cookies (T0). It has been observed that ajwa date, rice bran, and wheat bran can be incorporated in the preparation of fortified cookies and has been well accepted in organoleptic and physical characteristics.

Pages: 132-136  |  278 Views  103 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Rozeena Parvez, Ankita Gautam and Vyakhaya. Ajwa dates, (Phoenix dactylifera) rice bran and wheat bran composition for healthier cookies, nutritional, antioxidant, and quality characteristics. J Pharmacogn Phytochem 2022;11(2):132-136.

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