1. Nutritional evaluation of cookies enriched with bottle gourd (lagenaria siceraria l.) powder
Authors : Murlidhar Ingle, Suresh Thorat
Pages : 1-10
DOI : http://dx.doi.org/10.21172/1.73.501
Keywords : Cookies, bottle gourd, protein, crude fiber, color, hardness. Abstract :Bottle gourd (Lagenaria siceraria L.) is used in traditional Indian medicine and is well known for their antioxidant, anti-stress, analgesic, anti-inflammatory, cardio protective, cardio tonic, diuretic, aphrodisiac, alternative purgative and cooling properties. The study was conducted to improve the nutritional qualities of cookies with addition of different levels of bottle gourd powder. Cookies were prepared with different levels of bottle gourd powder (0, 5, 7, 10, 15 and 20 %) and examined for its physical and chemical composition. The proximate composition of cookies enriched with bottle gourd powder indicated that protein was increased from 9.93 to 13.15 %, crude fibre 0.9-2.75% and spread ratio 3.31-4.20. The incorporation of bottle gourd powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of bottle gourd powder. It was concluded that the cookies prepared with addition of 7 to 10% bottle gourd powder were more acceptable as compared to others.
Citing this Journal Article :Murlidhar Ingle, Suresh Thorat, "Nutritional evaluation of cookies enriched with bottle gourd (lagenaria siceraria l.) powder", Volume 7 Issue 3 - September 2016, 1-10
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