Cookies are one of the best-known quick snack products. However, the main ingredients used in many countries are wheat and a few cereal seeds. This study was conducted to evaluate the nutritional (chemical composition, physical properties, mineral, and phytochemical) and sensory attributes of cookies produced from wheat alone, and three blends of wheat, fenugreek and oat generated after running a D-optimal design mixture experiment (85:5:10%, 70:10:20%, and 55:15:30%), and when baked at three different temperatures (150, 175, and 200 °C). The results indicated that the cookies made from wheat flour supplemented with fenugreek and oat flours had significantly higher protein, fat, crude fiber and energy contents, but lower carbohydrate content. The anti-nutrient contents (phytic acid and condensed tannin) of fenugreek and oat supplemented cookies increased moderately. The mineral content (Ca, Mg, Fe and Zn) of cookies enriched with fenugreek and oat was also improved. The effect of baking temperature on the different response variables varied, and all in all, 175 °C was an acceptable compromise. The study showed that cookies made from 70% wheat, 10% fenugreek, and 20% oat and baked at 175 °C have the best nutritional content and acceptable sensory attributes.
Avocado has fairly short shelf life so as included in climacteric fruits. The search for biodegradable, safe, healthy and environmental friendly treatments for increasing storage period of fruits has led to use of edible coatings. The study was conducted to check the efficacy of aloe Vera gel, corn starch and composite of the two as an edible coating. The treatment combinations were T0 = control, T1 = corn starch (2.5%) and T2 = Aloe Vera gel (1%) T3=aloe Vera and corn starch (2.5%, 2.5%). Weight loss; pH; colour; firmness and TSS were recorded at the interval of 5 days for 30 days. Aloe Vera coating was very effective in reducing ascorbic acid loss and decay (%). The control fruits started deteriorated before 8 days, whereas, shelf life extended to 26 days for majority of aloe Vera gel alone and with corn starch coated fruits. Finally, T0 showed 21.02% loss in weight, whereas coated avocado fruits as T1 showed 16.89%, T2 and T3 were 9.56% and 9.48% by weight loss, respectively. Both the corn starch and aloe Vera gel edible coating was found good enough to ensure hardness/firmness of the fruits. Consequently it can be concluded that both coating films are a good barriers.
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