The present study was carried out to develop and evaluate quality characteristics of functional cookies incorporated with carabeef powder and inulin. Protein rich cookies were prepared by incorporation of 50% carabeef powder as protein source and further functionality of cookies was improved by replacing sugar with 15, 20 and 25% inulin during dough preparation. Among physic-chemical properties, pH and ash content increased however protein content and calorific values decreased significantly (P<0.05) with incorporation of inulin. There was no significant difference in textural and color parameters. Well acceptable protein enriched low sugar functional cookies were prepared by incorporation of 50% carabeef powder and 20% inulin powder without any adverse effect on sensory properties.
Author (s) Details
Meena Goswami
College of Veterinary Sciences and AH, DUVASU, Mathura, 281001, India.
B. D. Sharma
Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, India.
S. K. Mendiratta
Indian Veterinary Research Institute, Izatnagar, Bareilly, 243122, India.
Vikas Pathak
College of Veterinary Sciences and AH, DUVASU, Mathura, 281001, India.
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