National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study highlights the potential for utilization of pomegranate peel powder to increase the nutritional, organoleptic and keeping quality of wheat and soybean based cookies. Soybean flour ratio was kept constant (10 per cent) while wheat flour was substituted by pomegranate peel powder at 5, 7.5 and 10 per cent levels in cookies. All the developed cookies were organoleptically acceptable. Protein and fat contents in control cookies were 8.89 and 20.34 per cent, respectively which significantly (P≤0.05) increased to 10.79 and 21.72 per cent, respectively in Type I cookies. It was found that crude fibre (4.21 per cent) and ash (2.28 per cent) were highest in Type III cookies. Total dietary fibre content of control cookies was 8.43 per cent and that of Type I, Type II and Type III cookies was 9.21, 9.53 and 9.88 per cent, respectively which were significantly (P≤0.05) higher than that of control. The soybean flour and pomegranate peel powder supplemented cookies possessed significantly (p≤0.05) higher calcium, phosphorus, iron, zinc and magnesium contents than control cookies. The cookies were organoleptically acceptable upto 90 days in air tight containers at room temperature.
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