Nutritional value added fortified cookies with psyllium husk
Pallavi Tripathi
, Madhavi Daniel , Priyanka Shankar
Isabgol, cookies, proximate analysis, dietary fiber.
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.
"Nutritional value added fortified cookies with psyllium husk", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.7, Issue 6, page no.117 - 120, June-2022, Available :https://ijsdr.org/papers/IJSDR2206019.pdf
Volume 7
Issue 6,
June-2022
Pages : 117 - 120
Paper Reg. ID: IJSDR_200554
Published Paper Id: IJSDR2206019
Downloads: 000347063
Research Area: Science & Technology
Country: Lucknow, uttar pradesh, India
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
