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 3 (2017)

Acceptability evaluation of fibre rich cookies using carrot pomace and lotus stem


Dr. Luxita Sharma, Richa Singh, Meghna Chandra

Dietary fibre is an essential component of the diet. Several components and ingredients can be used as a source of fibre and this study is aimed at using carrot pomace and lotus stem as a major substitute. Carrot pomace is the by-product obtained during carrot juice extraction process. It is rich in fibre and contains good amounts of carotenoids and phenol compound. Nelumbo Nucifera (Lotus Stem) contains saturated fat, it is moderate in calories and rich in Dietary fibre. It is also rich in calcium, vitamin, and iron. In this study carrot pomace powder and Nelumbo Nucifera powder were obtained by sun drying and were incorporated into cookies in order to improve their fibre content. Cookies were prepared using fibre rich powder, oats, wheat and other ingredients. Three variations of cookies were prepared viz., A, B and C with the incorporation of 10 grams, 15 grams and 20 grams of Fibre Rich Powder. Mean and Standard Deviation were used to statistically analyse the results obtained after sensory evaluation of the prepared cookies. The result showed Sample A i.e. with 10 grams of incorporation as the most acceptable product. The nutritive value of the most acceptable product was calculated.
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