Bakery products are mainly prepared from wheat as its main ingredients. The present study was designed to develop fortified cookie using wheat flour blended with flaxseed flour and dried carrot pomace. Effects of fortification with 5% of carrot pomace and different levels of flaxseed flour were assessed on the nutritional and sensory quality of biscuit. The different formulations were T0-(100:0:0), T1-(85:10:05), T2-(80:15:05), T3-(75:20:05) in which the ratio is-wheat flour: flaxseed flour: carrot pomace. The samples were evaluated organoleptically by a group of five semi-trained panelists and rated the product using 9-point Hedonic scale. The samples of treatment T2 containing 15% flaxseed flour was found the best in aspects of colour & appearance, flavor & taste and overall acceptability. T1 sample containing 10% flaxseed flour was found to be best in body and texture. The chemical analysis result show that with the increase in the concentration of flaxseed flour, there was an increase in moisture, protein, fat, ash and crude fibber while there is decrease in the content of carbohydrate. Thus, compositing cookies with flaxseed flour and carrot pomace has proved to have improved nutritional properties as well as sensory attributes and it will help in increasing intake of protein, fats and fibers.
In this process of extracting Milk Plastic Water Resistant Glue from the casein 3 type of milk soya milk, fresh cow milk and the pastured milk were used. Casein was extracted and vinegar was added while milk was getting heated. Casein was separated, and dried for 2-3 days. Milk Plastic that was obtained was heated with distilled water. A pinch of papain is added and made it hot for 4 hours and then 1N of NaOH is added and heated for few minutes. The collected sample is centrifuged at 12000 rpm and the glue was obtained. The glue is stored at -200C. 2 card board pieces was stacked together by using this glue and dipped in water to check the water resistance. It was stable for about 10 minutes and then it was loosened. It is little expensive comparing to other glues when it was did with pure milk while if it is done with waste milk product its cost will be low.
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