Title of article :
Preparation and evaluation of brownies soft biscuit from non-wheat flour using date molasses
Author/Authors :
Hosney ، M.H. Bread and Pastry research Department - Food Technology Research Institute - Agricultural Research Center , Salem ، E.M. Bread and Pastry research Department - Food Technology Research Institute - Agricultural Research Center , Othman ، D.B. Bread and Pastry research Department - Food Technology Research Institute - Agricultural Research Center
Abstract :
ABSTRACTThe present work aimed to study the effect of adding powdered carrot, pumpkin, spinach, and chard on cookies in terms of physical, chemical and sensory properties. Adding powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals and dietary fibers, and decreased carbohydrates and calories compared to control cookies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Cookies with 10% carrot or pumpkin powder showed the highest (p≥0.05) acceptability than the control cookies, followed 10% of spinach or chard powder. This study recommend using powdered veggie as a value -add in food based cereals.
Keywords :
biscuits , Veggies Powdered , Nutrient composition , TPA and Acceptability score ,
Journal title :
Food Technology Research Journal
Journal title :
Food Technology Research Journal
