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ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016
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Issue: June 2022

Volume 7 | Issue 6

Impact factor: 8.15

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Paper Title: Nutritional value added fortified cookies with psyllium husk
Authors Name: Pallavi Tripathi , Madhavi Daniel , Priyanka Shankar
Unique Id: IJSDR2206019
Published In: Volume 7 Issue 6, June-2022
Abstract: Psyllium husk is currently being investigated for usage in digestive cookies. For psyllium husk characterization, psyllium husk was substituted for moisture, crude protein, fat, ash, and fibre, with husk values of 10.43 percent, 3.8 percent, 1.7 percent, 6.63 percent, and 2.97 percent, respectively. According to a chemical investigation, Control Cookies have a high crude protein level. Psyllium husk-based cookies had higher moisture, ash, and crude fibre content. Digestible cookies were also shown to have a higher nutritional value. The use of psyllium husk in digestive cookies is currently being researched. In various combinations, psyllium husk was substituted for refined wheat flour at a rate of 25%. Control Cookies had a high crude protein level, according to a chemical analysis. Cookies made with psyllium husk showed greater moisture, ash, and crude fibre content. It was also shown that digestible cookies have a higher nutritional value.
Keywords: Isabgol, cookies, proximate analysis, dietary fiber.
Cite Article: "Nutritional value added fortified cookies with psyllium husk", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.7, Issue 6, page no.117 - 120, June-2022, Available :http://www.ijsdr.org/papers/IJSDR2206019.pdf
Downloads: 00096793
Publication Details: Published Paper ID: IJSDR2206019
Registration ID:200554
Published In: Volume 7 Issue 6, June-2022
DOI (Digital Object Identifier):
Page No: 117 - 120
Publisher: IJSDR | www.ijsdr.org
ISSN Number: 2455-2631

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