Bio-chemical and Organoleptic Properties of Fiber and Protein Enriched Cookies Singh Madhulika*, Chandra Ramesh, Singh Neelam Department of Food Sciences and Dairy Technology, Sam Higgin Bottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O-Naini, Allahabad, U.P-211007, India *email: madhulika.s28@gmail.com
Online published on 2 January, 2017. Abstract The present study explored the possibility of using mango peel powder, pigeon pea flourand bean flour (2%, 4% and 6%) as ingredients in making cookies. Composite flour was prepared using refined wheat flour (WF), mango peel powder (MPP), pigeon pea flour (PPF) and kidney bean flour (BF). Twelve variations of composite flour were used for preparation of experimental cookies and their biochemical and sensory characteristics were studied. Refined wheat flour cookiesserved as control forthe study. Results revealed significant difference (p<0.05) in terms of protein, ash and total dietary fiber contents among cookies. Protein content increased from 7.53% to 10.65%. The content of total dietary fiber increased from 4.73 to 13.78%. On the basisof nutritionalandsensory quality, cookies fortified with 4% of each of MPP, PPF and BF resulted in better quality and nutritious cookies. The present study highlighted the significant utilization of mango peel powder informulation and nutrientenrichment of cookies. Top Keywords Mango peel, Pigeon pea, kidney bean, Cookies, Dietary fiber. Top |