Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies | ||||
| Food Technology Research Journal | ||||
| Volume 2, Issue 1, September 2023, Page 50-63 PDF (673.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2023.316704 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nada Abdullatif Shatat  1; Mona Khalil2; Rania El-Gammal2
| ||||
| 1Food Industries Department Faculty of Agriculture Mansoura University | ||||
| 2Food Industries Department, Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| ABSTRACT The present work aimed to study the effect of adding powdered carrot, pumpkin, spinach, and chard on cookies in terms of physical, chemical and sensory properties. Adding powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals and dietary fibers, and decreased carbohydrates and calories compared to control cookies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Cookies with 10% carrot or pumpkin powder showed the highest (p≥0.05) acceptability than the control cookies, followed 10% of spinach or chard powder. This study recommend using powdered veggie as a value -add in food based cereals. | ||||
| Keywords | ||||
| Biscuits; Veggies Powdered; Nutrient composition; TPA and Acceptability score | ||||
|
Statistics Article View: 136 PDF Download: 156 |
||||
