Evaluation of nutrients and organoleptic value of novel value added multibran cookies using multivariate approach.

ABSTRACT: Cereal and legume flours are intensively being used by food experts to formulate cookies. But their byproducts are discarded in spite of being nutrient rich. The study was conducted to determine nutrients, organoleptic properties and shelf-life of highly nutritive multibran cookies formulated with partial replacement of wheat flour along with the milling byproducts i.e., chickpea husk, moong bean husk, rice bran, broken rice, and wheat bran. The percentages of the byproduct flour, taken for the formulation of the product, was determined using central composite design of response surface methodology. According to the obtained data, Multi-bran cookies (MBC) possessed rich nutrient composition in comparison with the control sample i.e., the wheat flour cookies (WFC). MBC showed 18% crude prot

SUBMITTER: Chakraborty M 

PROVIDER: S-EPMC9579263 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature