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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Special Issue 1 (2018)

Nutritional quality of the developed multigrain flour and cookies

Author(s):

Naval Kishorgoliya, Mayank Mehra and Priyanka Goswami

Abstract:
Utilization of therapeutic multigrain cookiesin food products is an area of current interest because of nutritional awareness of consumer and changing demographics. The nutritive value of foods particularly baked products like cookies can be improved by fortification. The moisture content in cookies sample varies from 3.30 to 3.39%. The protein, fat, carbohydrates, ash and crude fibre (by difference) in products varied from 10.38 to 12.60, 16.32 to 17.10, 63.60 to 66.90, 1.33 to 1.76 and 1.30 to 1.55%. The maximum value of moisture, protein, fat, ash and crude fibre were found in C<sub>1</sub> and the minimum value of moisture, protein, ash and crude fibre were found in C<sub>3</sub>

Pages: 2886-2888  |  2825 Views  1497 Downloads

How to cite this article:
Naval Kishorgoliya, Mayank Mehra and Priyanka Goswami. Nutritional quality of the developed multigrain flour and cookies. J Pharmacogn Phytochem 2018;7(1S):2886-2888.

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