Vol. 7, Special Issue 6 (2019)
Study on the physicochemical properties of the cookies enriched with guava (Psidium guajava) pulp
Author(s): Jeetlal Verma, Vishakha Singh, Harish Kumar Sagar and Ramrakha
Abstract: The global market of functional foods and demand for a healthy life style among consumers in recent year in growing, guava (Psidium guajava) is the healthy perishable food and a rich source of nutrient specially fibre and ascorbic acid. The present work on Studyon the physic-chemical characteristics of the of cookies enriched with guava pulp of L-49 variety of guava was carried out at State Institute of Food Processing Technology, Lucknow, India during the year 2016-17. There were 5 treatment produce from basic ingredient and guava pulp T1; Refined flour (100%); control, T2; guava pulp (5%)T3; guava pulp (15%)T4; guava pulp (25%)T5;guava pulp (35%). Physico-chemical observations were done to evaluate the physical changes and proximate analysis. Product was observed for weight, diameter, thickness, spread ratio, moisture and color. Result showed that in all treatment group T5 was found superior by physical characteristics.
Pages: 94-96 | 522 Views 65 Downloads
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How to cite this article:
Jeetlal Verma, Vishakha Singh, Harish Kumar Sagar and Ramrakha. Study on the physicochemical properties of the cookies enriched with guava (Psidium guajava) pulp. International Journal of Chemical Studies. 2019; 7(6): 94-96.
