International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Fortification of calcium and iron with Phoenix dactylifera (Palm Date) and Euryale ferox (Makhana) in Wheat and Ragi cookies: Formulation, Physiochemical and Nutritional analysis


Prajya Arya, Abha Sharma, Rajinder K Gupta

The preparation of the calcium and iron rich Wheat-Ragi cookies fortified with date palm and makhana were done with an aim of improving women and child health. The formulated cookies were prepared with varying concentrations of the date syrup, makhana powder, ragi flour and wheat flour. The samples which gave the highest sensory score in terms of taste, flavor, and texture were selected for further analysis, It was observed that the test cookies were rich in crude fiber (6.12%), phenolics (876μg/mg GAE) and antioxidants (78% DPPH radical; scavenging activity), while low in fat (10.08%) when compared to the control cookies (wheat-ragi cookies) which contained 4.85 % fiber, 54 μg/mg GAE phenolics, and 20.68 % fat. The test cookies (P) were also high in calcium (92 ppm) and iron (2.82 mg/ g) content compared to the control cookies, thereby, making them highly nutritious. Furthermore, the cutting strength of the test cookies was better than the controls due to the presence of date syrup in the test samples, making them softer. The ICP-MS analysis of makhana powder did not detect any metal except nickel, which was within the permissible limit for human intake.
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