Vol. 7, Issue 3 (2019)
Nutrient and mineral composition of developed value added cookies incorporating germinated pumpkin seed powder
Author(s): Neeta Kumari and Sangeeta C Sindhu
Abstract: The present investigation was conducted to evaluate the nutrient composition of developed value added cookies incorporating germinated pumpkin seed powder. Three types of cookies were developed i.e. Type I, Type II and Type III, respectively, by replacing 10, 20 and 30 per cent of refined wheat flour with germinated pumpkin seed flour. It was observed that value addition with pumpkin seed powder improved the nutritional value of cookies in terms of ash, fat, protein, fibre as well as total and available minerals. Crude fat content increased from 19.26 to 28.70g/100 g, crude protein content increased from 10.75 to 20.49g/100g while crude fibre increased from 0.78 g/100g in control to 2.85 g/100g in Type II cookies. Value addition also resulted in improved mineral profile of the product. Calcium, magnesium, zinc and iron, respectively ranged up to 84.46, 55.38, 5.50 and 8.63mg/100g at highest level of incorporation while HCl extractability also showed significant (P≤0.05) improvement. Such developed products can be very useful in combating the micronutrients deficiency problem in population of all age groups.
Pages: 4583-4586 | 389 Views 92 Downloads
download (5787KB)
How to cite this article:
Neeta Kumari, Sangeeta C Sindhu. Nutrient and mineral composition of developed value added cookies incorporating germinated pumpkin seed powder. Int J Chem Stud 2019;7(3):4583-4586.