Manuscript Number : IJSRST4181

Study on Nutritional Enrichment of Semolina Cookies Fortified with Spinach and Pea Protein Concentrate

Authors(3) :-Shivani M. Deshmukh, Vivek S. Ingale, Kapil F. Ubarhande

Cookies were prepared from semolina fortified with spinach powder and pea protein concentrate to increase the protein and iron quantity. Cookies fortification increased the protein per cent up to 15% and iron content up to 3.2mg per 100gm .Sensory Evaluation of appearance, colour, texture, and flavour of the more successful types of fortified cookies compared favourably with that of the normal cookies. Spinach and pea protein concentrate gave the cookies desired greenish yellow colour that was considered attractive.

Authors and Affiliations

Shivani M. Deshmukh
Sau. Vasudhatai Deshmukh College of Food Tech. Amravati, Maharashtra, India
Vivek S. Ingale
Sau. Vasudhatai Deshmukh College of Food Tech. Amravati, Maharashtra, India
Kapil F. Ubarhande
Sau. Vasudhatai Deshmukh College of Food Tech. Amravati, Maharashtra, India

Cookies, Fortification, Spinach, Pea Protein Concentrate

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Publication Details

Published in : Volume 4 | Issue 1 | January-February 2018
Date of Publication : 2018-01-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 336-338
Manuscript Number : IJSRST4181
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Shivani M. Deshmukh, Vivek S. Ingale, Kapil F. Ubarhande, " Study on Nutritional Enrichment of Semolina Cookies Fortified with Spinach and Pea Protein Concentrate", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 1, pp.336-338, January-February-2018.
Journal URL : https://ijsrst.com/IJSRST4181
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