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. 4, Issue 6 (2019)

Nutritional and Phytochemical evaluation of high fibrecookies using beet root and Pumpkin seeds powder


Neha Chauhan, Surbhi Antarkar, Aditya Solanki, Pooja Kushwah, Priya Kumari, Rishav Gupta, Sayanti Halder, Surupa Sarkar

All essential nutrients can be provided to body from fruits and vegetables. Essential nutrients include minerals, vitamins and fiber. Beetroot (Beta vulgaris) is rich in minerals like sodium, potassium, magnesium and also have good antioxidant properties. While pumpkin (Cucurbitapepo) is source of vitamins, minerals and beta carotene. This study was done to enhance nutritional quality of cookies by making three different variations. The chemical composition of prepared cookies is Moisture(3.77%,3.81%,3.89% ), Crude protein (4.42%,4.27%,4.52%), crude fat (20.033%,20.10%,20.13%), Carbohydrate (68.94%,71.12%,70.24%). Obtained results showed that the addition of beetroot and pumpkin seeds powder result in increase of polyphenols, antioxidant activity.
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How to cite this article:
Neha Chauhan, Surbhi Antarkar, Aditya Solanki, Pooja Kushwah, Priya Kumari, Rishav Gupta, Sayanti Halder, Surupa Sarkar. Nutritional and Phytochemical evaluation of high fibrecookies using beet root and Pumpkin seeds powder. International Journal of Food Science and Nutrition, Volume 4, Issue 6, 2019, Pages 38-41
International Journal of Food Science and Nutrition