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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
Call For Paper - Volume 12 | Issue 5 | Month- May 2024
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Paper Title
FORMULATION OF HIGH PROTEIN COOKIES FORTIFIED WITH GREEN GRAM
Authors
Dr. Suman Devi, Dr. Pragya Mishra, Dr. Seema Sonkar , Dr. H.G Prakash, Shtrughan Singh
Keywords
Cookies, Green gram, malnutrition, Sensory evaluation
Abstract
Cookies are popular snacks widely consume all over the world by all age group people. The major attraction of cookies is that it is produced in wide variety. Green gram is also rich in vitamin A, B1, B2 and Niacin, Vitamin C, calcium, phosphorous. Our study was focused on utilization of green gram in cookies could avail the consumers a protein rich food products. Refined wheat flour, Green Gram flour, sugar, olive oil, baking powder were used for prepared the Green gram flour was produced and make a different ratio 50 percent C1 and 75 C2 percent green gram flour mixed with wheat flour. The ratio of C1 is more acceptable than C2 on the basis of sensory evaluation. It can be concluded that Green Gram bean cookies is good option for supplementation of protein.
IJCRT's Publication Details
Unique Identification Number - IJCRT2008390
Paper ID - 197852
Page Number(s) - 3332-3336
Pubished in - Volume 8 | Issue 8 | August 2020
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Dr. Suman Devi, Dr. Pragya Mishra, Dr. Seema Sonkar , Dr. H.G Prakash, Shtrughan Singh, "FORMULATION OF HIGH PROTEIN COOKIES FORTIFIED WITH GREEN GRAM ", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.8, Issue 8, pp.3332-3336, August 2020, Available at :http://www.ijcrt.org/papers/IJCRT2008390.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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