The development and physio-chemical analysis of Amaranth and Foxnut flour-based nutrient-rich cookies were studied at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main goal of developing nutrient-rich cookies is to provide macronutrients as well as micronutrients such as Protein, Fat, Carbohydrates, Dietary fiber; and Iron, Zinc, and Potassium respectively. The nutrient-rich cookies are beneficial for gastrointestinal cancer, lowering the level of LDL (Low-Density Lipoprotein), and guarding against anemia, constipation, and kidney issues. Four different formulations were prepared T0, T1, T2, and T3 by using amaranth flour, foxnut flour, and wheat flour in the different ratios of 0:0:1, 1:1:2, 1:2:4, and 1:1:3 respectively. The best composition (T2) is used for sensory evaluations like color, texture, flavor, and overall acceptability. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss), textural, and organoleptic attributes. The diameter and spread ratio were found to be higher in whole amaranth flour and foxnut flour cookies 48mm and 11.70 respectively. Textural measurement showed that the hardness of cookies decreased with the addition of amaranth and foxnut flour. The final composition contained 318.93kcal Calories, 8.36% Total Protein, 61.9% Total Carbohydrate, 25.38% Total Fat, 4.21% Dietary Fiber, 2.35% Moisture, 2.01% Total Ash, 25.68mg/kg Zinc, 140.81mg/kg Iron, and 1655.35mg/kg Potassium. For folks who eat them regularly, cookies' high nutritional value works as an immunity booster.
The study of Buckwheat flavoured vegan milk development was carried out at the Parul Institute of Applied Sciences, Parul University, Vadodara. The main goal of developing a flavoured Buckwheat milk is to provide a lactose-free and delightful product to people who are lactose intolerant i.e. indigestion of lactose as well as cow's milk allergy. Buckwheat milk does not contain natural sugar lactose, so it can be recommended for people with lactose intolerance. Proper and ideal packaging along with refrigeration storage makes the Buckwheat milk fit and in sound condition for up to 10 days. Buckwheat milk has tremendous nutritional value and can be an effective asset in eradicating lactose intolerance by supplementing young age groups, lactose-intolerant people, and vegans who do not prefer to consume regular milk. Flavoured buckwheat milk was produced by extracting milk from germinated and non-germinated soaked buckwheat and different compositions of milk were prepared. Three distinct dilutions were created using buckwheat milk and water ratios (1:2, 1:4, 1:8) for further milk formulations. The best formulation is used for further organoleptic evaluations such as taste, colour, mouth feel, and overall acceptability. Following that, proximal analysis and microbial parameters were evaluated. The ideal selected formulation contained 5.14% Protein, 63.5% Carbohydrate, 0.53% Ash, 2.42% Fat, and 293 Kcal per 100g. According to the findings, buckwheat milk is a vegan product with a high nutritional value which can be strongly suggested for people who are lactose intolerant.
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