Investigation of the Nutritional Values in Three Brands of Cookies

Yinn Kay Khaing , Thidar Khaing , Khin Htay Win

Cookies, nutritional value, sophisticated methods, local market

Cookies are convenient food products. They are usually sweet and often baked prepared from flour, sugar, baking powder, egg and some type of oil or fat. In this research paper, the nutritional values of cookies samples (I, II, and III) were analyzed. They were purchased from local super market at Mandalay, Myanmar. The pH, fat, protein carbohydrate, starch, sugar and elemental composition of these cookies were determined by some sophisticated methods. The ash and moisture contents were also determined. The crude fat content of samples was examined with soxhlet extraction method. The protein content was determined using Kjeldahl's analyzer. The total carbohydrate content was determined by phenol-sulphuric acid method. The starch content in samples were determined by sodium hydroxide solution method. Sugar contents in samples were determined by iodometric titration method. The elemental compositions of samples were also determined by EDXRF (Energy Dispersive X-ray Fluorescence) spectroscopy. The experimental data from this research indicated that cookie samples (I, II and III) in Myanmar local market contain suitable nutritional composition.

Published Paper   E-Certificate

"Investigation of the Nutritional Values in Three Brands of Cookies", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.4, Issue 7, page no.7 - 11, July-2019, Available :https://ijsdr.org/papers/IJSDR1907002.pdf

Volume 4 Issue 7, July-2019

Pages : 7 - 11

Paper Reg. ID: IJSDR_190752

Published Paper Id: IJSDR1907002

Downloads: 000347221

Research Area: Chemistry

Country: Chanmyathazi, Mandalay, Myanmar

Published Paper PDF: https://ijsdr.org/papers/IJSDR1907002

Published Paper URL: https://ijsdr.org/viewpaperforall?paper=IJSDR1907002

ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Publisher: IJSDR(IJ Publication) Janvi Wave

This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition