alexa Nutritional Enhancement Of Cookies By Addition Of Guar Germ Meal | 5633
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Nutritional enhancement of cookies by addition of guar germ meal

International Conference and Exhibition on Food Processing & Technology

Rodge A. B and Jadhav B. A

ScientificTracks Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.S1.002

Abstract
Guar (Cyampsis tetragonoloba) is a natural high molecular weight polysaccharide composed of galactomannan. Cookies were prepared by incorporation of guar germ meal at varying with constant other ingredients. The detoxified germ meal which is rich in protein was incorporated in cookies at various levels i.e. 0.5, 1.0, 1.5 and 2.0 percent. The proximate composition of germ meal i.e. Moisture 9.4%, Ash 4.4%, Protein 49.0%, Fat 8.0% and Carbohydrate 29.2%. The germ meal was found to be rich in protein. Organoleptic evaluation data revealed that cookies containing 1 percent guar germ meal were found to be overall acceptable. It was concluded that up to 1 percent guar germ meal were found to be overall acceptable in cookies.
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