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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 7 | Month- July 2024
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Published Paper Details:
Paper Title
DEVELOPMENT AND STANDERDIZATION OF FIBER AND PROTEIN ENRICHED MULTI GRAIN COOKIES
Authors
C V Hemanth Kumar
Keywords
Cookies, Fiber, Protein, Barley, Finger millet, Fortification
Abstract
A study was undertaken to explore the possibility of Barley flour and finger millet flour as a fortification of fiber and protein in food. Wheat flour being one of the most commonly used bases for popular meal products, an attempt was made to enrich wheat flour with fiber and protein through processed barley and finger millet flour. As the study indicated, the best acceptable process method was obtained at the barley and finger millet flour. The protein and fiber enriched cookies were developed in the different proportions wheat flour: barley: finger millet, varying in different samples namely S 1; 80:10:10, S 2; 60:10:30, S 3; 60:20:20 and for control sample C S; 60:0:40 in, (g) about 100 g of sample flours. Overall study confirms that suitably processed barley and finger millet flours could be the best biological source of protein and fiber supplement through daily foods to meet the daily protein and fiber requirements.
IJCRT's Publication Details
Unique Identification Number - IJCRT2003046
Paper ID - 192366
Page Number(s) - 363-371
Pubished in - Volume 8 | Issue 3 | March 2020
DOI (Digital Object Identifier) -
Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
C V Hemanth Kumar, "DEVELOPMENT AND STANDERDIZATION OF FIBER AND PROTEIN ENRICHED MULTI GRAIN COOKIES", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.8, Issue 3, pp.363-371, March 2020, Available at :http://www.ijcrt.org/papers/IJCRT2003046.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
ISSN and 7.97 Impact Factor Details
ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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