STUDY ON DEVELOPMENT OF NUTRI-ENRICHED COOKIES FORTIFIED WITH POMEGRANATE PEEL POWDER AND DEFATTED SOYBEAN FLOUR

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dc.contributor.advisorG., BHUVANESHWARI
dc.contributor.authorJ., RANJITHA
dc.contributor.otherS.L., JAGADEESH
dc.contributor.otherGANIGER, VASANT.M
dc.contributor.otherD. P., PRAKASH
dc.contributor.otherD. L., RUDRESH
dc.contributor.otherJHALEGAR, MD. JAMEEL
dc.date.accessioned2018-11-24T04:25:14Z
dc.date.available2018-11-24T04:25:14Z
dc.date.issued2017-06
dc.description.abstractAn investigation entitled “Studies on development of nutri-enriched cookies fortified with pomegranate peel powder and defatted soybean flour” was carried out through three systematically laid out experiments in the Department of Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year 2016-17. Firstly the proximate composition of pomegranate peel powder and defatted soybean flour was analyzed for moisture, ash, fat, fibre, protein, carbohydrate, total phenol content, antioxidant activity, minerals and colour value (L*, a*, b*). In the 1st experiment, nutri-enriched cookies were prepared by fortifying with pomegranate peel powder (PPP) and defatted soybean flour (DSF) in different proportions. Among different treatments T2 [72.5% Refined wheat flour (RWF) +2.5% pomegranate peel powder (PPP) + 25% defatted soybean flour DSF], T3 [70% RWF + 5% PPP + 25% DSF] and T7 [65% Refined wheat flour + 5% Pomegranate peel powder + 30% Defatted soybean flour] were found optimum by scoring maximum sensory scores among 9 treatments. In the 2nd experiment, best three treatments from 1st experiment along with control were taken for nutritional quality analysis. The composition of T7: 65% RWF + 5% PPP + 30% DSF was found high in protein (8.62%), crude fibre (19.46%), total phenol content (21.15mg GAE/g) and calcium (96.54 mg/g) was found nutritionally superior to all other treatments and it also scored highest in sensory scores and this treatment was subsequently taken for storage studies by using different packaging materials. In the 3rd experiment the cookies, that are nutritionally superior with highest sensory score along with control were packed in four different packaging materials (P1-Glass jar, P2-Aluminum foil pouch, P3- HDPE and P4-Polypropylene box) to know their storage stability. The cookies packed in aluminum foil pouch were found to be superior for nutritional and sensory attributes over P1, P3 and P4 during storage period of 3 months under ambient conditions.en_US
dc.identifier.issnUHS15PGM621
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810084305
dc.keywordsPOMEGRANATE PEEL POWDER AND DEFATTED SOYBEAN FLOURen_US
dc.language.isoen_USen_US
dc.pages154en_US
dc.publisherUNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOTen_US
dc.research.problemThesesen_US
dc.subPost Harvest Technologyen_US
dc.subjectnullen_US
dc.themeSTUDY ON DEVELOPMENT OF NUTRI-ENRICHED COOKIES FORTIFIED WITH POMEGRANATE PEEL POWDER AND DEFATTED SOYBEAN FLOURen_US
dc.these.typeM.Scen_US
dc.titleSTUDY ON DEVELOPMENT OF NUTRI-ENRICHED COOKIES FORTIFIED WITH POMEGRANATE PEEL POWDER AND DEFATTED SOYBEAN FLOURen_US
dc.typeThesisen_US
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