Vol. 6, Issue 6 (2018)
Studies on development of high protein cookies
Author(s): Nihir Soni, Anant S Kulkarni and Luv Patel
Abstract: Cookies are good carrier of nutrients like carbohydrate and fat which can be enriched with protein by partially replacing refined wheat flour with protein rich flour up to an acceptable level. The research study was conducted to identify most suitable blend of pulses flour for partial replacement of wheat flour. Protein energy malnutrition can be combated with such high protein cookies. Soybean, Moth bean and Chickpea were recognized as potential source of protein and sufficient biological value according to the available literature. In this study these flours were replaced with the base flour i.e. refined wheat flour at different replacement level (10, 15, 20 & 25 per cent) and cookies of the above blend were developed. These cookies were studied with respect to physical, chemical, textural and sensory analysis and Cookies with 20% Chickpea and 80% refined wheat flour was finalized and protein content increased from 2.9% to 6.8%.
Pages: 439-444 | 1313 Views 304 Downloads
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How to cite this article:
Nihir Soni, Anant S Kulkarni, Luv Patel. Studies on development of high protein cookies. Int J Chem Stud 2018;6(6):439-444.
