Goswami, Meena and Sharma, B. D. and Mendiratta, S. K. and Pathak, Vikas (2020) Quality Evaluation of Protein Enriched Low Sugar Functional Cookies Incorporated with Carabeef Powder and Inulin. In: Current Research in Agriculture and Veterinary Sciences Vol. 1. B P International, pp. 97-103. ISBN Current Research in Agriculture and Veterinary Sciences Vol. 1
Full text not available from this repository.Abstract
The present study was carried out to develop and evaluate quality characteristics of functional cookies
incorporated with carabeef powder and inulin. Protein rich cookies were prepared by incorporation of
50% carabeef powder as protein source and further functionality of cookies was improved by
replacing sugar with 15, 20 and 25% inulin during dough preparation. Among physic-chemical
properties, pH and ash content increased however protein content and calorific values decreased
significantly (P<0.05) with incorporation of inulin. There was no significant difference in textural and
color parameters. Well acceptable protein enriched low sugar functional cookies were prepared by
incorporation of 50% carabeef powder and 20% inulin powder without any adverse effect on sensory
properties.
| Item Type: | Book Section |
|---|---|
| Subjects: | Research Asian Plos > Agricultural and Food Science |
| Depositing User: | Unnamed user with email support@research.asianplos.com |
| Date Deposited: | 08 Nov 2023 09:03 |
| Last Modified: | 17 Oct 2024 05:07 |
| URI: | http://abstract.stmdigitallibrary.com/id/eprint/1993 |
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