Value Addition of Chenopodium Quinoa, Blackberry (Juice, Powder, Pulp, Shreds), Bitter Melon and Red Wheat Flour to Develop Cookies for Diabetic Patients

Authors

  • Manish Auditor, Department of Food, Equinox Labs, Jhansi, India
  • Noopur Gautam Assistant Professor, Institute of Food Technology, Bundelkhand University, Jhansi, India
  • Maqbool Alam Student, Institute of Food Technology, Bundelkhand University, Jhansi, India
  • Chaudhary Mohd. Kashim Food Technologist, Al-Marzia Agro Foods Jhansi, India
  • Astha Kaushik Student, Institute of Food Technology, Bundelkhand University, Jhansi, India

Keywords:

Bitter melon, Blackberry, Chenopodium Quinoa, Diabetic

Abstract

The art of making cookies is that of turning simple ingredients into wonderful things. A cookie is a crisped baked product also known as a flat cake. Cookies making is a conventional activity in many parts of the country. Cookies are a food for all sections of the people across the broad varieties and shape. This research work aimed at preparation and Value addition of cookies produced from Chenopodium Quinoa, Red Wheat Flour, Blackberry, Bitter Melon. Sensory evaluation carried out by semi trained panel to find consumer acceptability for the product. After analysis it has been found that value addition of Chenopodium Quinoa, Red Wheat Flour, Blackberry, Bitter Melon cookies have high protein content, low sugar content, high fibre, minerals and vitamin content which will be useful to overcome diabetic patients.

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Published

25-09-2021

Issue

Vol. 2 No. 9 (2021)

Section

Articles

License

Copyright (c) 2021 Manish, Noopur Gautam, Maqbool Alam, Chaudhary Mohd. Kashim, Astha Kaushik

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Manish, N. Gautam, M. Alam, C. Mohd. Kashim, and A. Kaushik, “Value Addition of Chenopodium Quinoa, Blackberry (Juice, Powder, Pulp, Shreds), Bitter Melon and Red Wheat Flour to Develop Cookies for Diabetic Patients”, IJRAMT, vol. 2, no. 9, pp. 89–91, Sep. 2021, Accessed: Nov. 22, 2024. [Online]. Available: https://journals.ijramt.com/index.php/ijramt/article/view/1353