Nutritional Value and Sensory Properties of Cookies Prepared from Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)

The objective of the present study was to compare the compositional analyze of three types of tubers, like traditional potatoes (Solanum tuberosum) and two of them that come from untraditional like Malanga (Xanthosoma saggitifolium) and papa china (Colocasia esculenta), crops that in Ecuador aren’t used for the snacks making. The evaluated components in the primordial matter and finished material were: protein content, grease, ashes, humidity, fiber, and carbohydrates, all of them were evaluated by official methods of analyze. The experiment was realized three times for each prove. It was used a program SPSS version 23, applying a variance followed by a Tukey test (p<0,05) with the objective of determinate some meaning statistics for deviation of tubers ways of Malanga that has a significant content of protein and carbohydrates and energetic adds were higher in comparison of the traditional snacks, these results are an alternative for the consumer and the development of new products for the food industries.

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Compositional analysis of malanga (Xanthosoma sagittifolium), Chinese potato (Colocasia esculenta) and potato (Solanum tuberosum) for the utilization in the snack’s elaboration by conventional fried

Alisson

Byron

Diego

et al. 2019

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Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

Tripathi

Tiwari²

2019

AFSJ

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Aim: The present research was carried out to characterize and utilize Isabgol, for preparation of dietetic cookies. The production of cookies enriched with Isabgol can be considered as an alternative way to include this health promoter fiber in human nutrition. Place and Duration of Study: Isabgol, (Psyllium husk) was procured from the local market were collected from the local area of Bareilly region, India. The plant material was identified and authenticated by the Department of Pharmacognosy of Ram Murti Smarak College of Engineering & Technology (Pharmacy), Bareilly, India. Methodology: Six different formulations of cookies were prepared using varying concentrations of Isabgol. All the preparations were according to the guidelines of AACC (2000). Physical and chemical traits diameter, thickness, moisture content, crude protein, of prepared cookies were evaluated. Results: Straight grade flour was replaced with Isabgol in different combinations such as 5, 10, 15, 20 and 25%. Regarding the characterization of Isabgol, mean values obtained for moisture, crude protein, crude fat, the crude fiber in husk were 6.43±0.05, 2.08±0.06, 0.09±0.01, and respectively. Moreover, total dietary fiber was found to be 76.63±1.32. Physical characteristics of dietetic cookies i.e. diameter and spread ratio were diminished with the addition of Isabgol while thickness was increased. Results regarding the storage of the cookies showed an increase in diameter and spread ratio whilst thickness depicted a decreasing trend. The chemical assay revealed higher crude protein content in control cookies. Conclusion: Softer cookies with low gross energy were obtained with the addition of Isabgol. Isabgol based cookies showed gradual enhancement in dietary fiber content as the amount of husk was increased in the formulation. The resultant cookies may have the potential to manage the digestion and bowel function in human subjects.

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Nutritional Value and Sensory Properties of Cookies Prepared from Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)

Cited by 2 publications

References 3 publications

Compositional analysis of malanga (Xanthosoma sagittifolium), Chinese potato (Colocasia esculenta) and potato (Solanum tuberosum) for the utilization in the snack’s elaboration by conventional fried

Compositional analysis of malanga (Xanthosoma sagittifolium), Chinese potato (Colocasia esculenta) and potato (Solanum tuberosum) for the utilization in the snack’s elaboration by conventional fried

Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process

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