DEVELOPMENT OF COOKIES FROM POMEGRANATE SEED POWDER AND DEFATTED SOYBEAN FLOUR AND EVALUATION OF COOKIES FOR HYPOGLYCAEMIC ACTIVITY

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dc.contributor.advisorG., BHUVANESHWARI
dc.contributor.authorT., HARISH
dc.contributor.otherS. L., JAGADEESH
dc.contributor.otherTERDAL, DEEPA
dc.contributor.otherV. M, CHANDRASHEKAR
dc.contributor.otherPADASHETTI, BASAVARAJ S.
dc.date.accessioned2020-09-28T07:02:46Z
dc.date.available2020-09-28T07:02:46Z
dc.date.issued2019-07
dc.description.abstractAn investigation entitled “Development of cookies incorporated with pomegranate seed powder and defatted soybean flour and evaluation of cookies for hypoglycaemic activity” was carried out through three systematically laid out experiments in the department of Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year 2018-19. The nutrient composition of pomegranate seed powder and defatted soybean flour was analyzed for moisture, protein, fat, ash, crude fibre, carbohydrate, calorific value, anti-oxidants, colour values (L*, a*, b*) and total phenol content. In the 1st experiment, cookies were prepared by incorporating pomegranate seed powder (PSP) and defatted soybean flour (DSF) in different proportions. Among the different treatments T1 [100 % Refined Wheat Flour (RWF)], T2 [(70% RWF +5% PSP + 25%DSF], T3 [(65%RWF +10% PSP+ 25% DSF] and T4 [(60 % RWF +15% PSP + 25% DSF] were found optimum by scoring maximum sensory scores among 9 treatments. In the 2nd experiment, best three treatments from 1st experiment along with the control were taken for nutritional quality analysis. Treatment T4 [60 % RWF+15% PSP + 25% DSF] was high in protein (7.89 %), crude fibre (17.10 %), crude fat (24.54 %), ash content (7.54%) and total phenol content (18.40 mg GAE/g). This was found superior to all other treatments and is subsequently taken for hypoglycaemic studies by using Wistar albino rats. The experiment on hypoglycaemic studies was also conducted for the cookies incorporated with pomegranate peel powder (PPP-5%) which had reported best result from the earlier experiment. Cookies incorporated with PSP + DSF and PPP + DSF had shown significant reduction in serum glucose level (62.87 % and 56.92%) and serum cholesterol level (41.94 % and 56.33 %), respectively of streptozotocin induced diabetic rats on 21st day of the experiment.en_US
dc.identifier.issnUHS17PGM916
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810151998
dc.keywordsPOMEGRANATE SEED POWDER AND DEFATTED SOYBEAN FLOUR,T575en_US
dc.language.isoEnglishen_US
dc.pages185en_US
dc.publisherUniversity of Horticultural Sciences, Bagalkoten_US
dc.research.problemThesisen_US
dc.subPost Harvest Technologyen_US
dc.themeDEVELOPMENT OF COOKIES FROM POMEGRANATE SEED POWDER AND DEFATTED SOYBEAN FLOUR AND EVALUATION OF COOKIES FOR HYPOGLYCAEMIC ACTIVITYen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF COOKIES FROM POMEGRANATE SEED POWDER AND DEFATTED SOYBEAN FLOUR AND EVALUATION OF COOKIES FOR HYPOGLYCAEMIC ACTIVITYen_US
dc.typeThesisen_US
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