Effects of Storage on the Crude Fiber, ?-Carotene and Iron Content of Cookies Made with Wheat Flour, Pumpkin Flour, and Pumpkin Seeds Flour Blends
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Date
2025-04
Authors
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Ms. M. B. Mondal
Abstract
The present study aimed to determine the effects of storage on the crude fiber, ?-Carotene and Iron Content of Cookies made with wheat flour, pumpkin flour, and pumpkin seeds flour blends. Consumers believe that foods contribute directly to their health. Today foods are not intended to only satisfy hunger and to provide mandatory nutrients for humans but also to retain nutrition-related diseases and improve physical and mental well-being. Experiments were conducted to development, quality evaluation and storage stability of cookies made from wheat flour, pumpkin flour and pumpkin seed flour. The cookies were formulated by taking different proportion of flours in the ratio of (T100) 100:0:0, (T1) 90:7.5:2.5, (T2) 80:15:5, (T3) 70:20:10 and (T4) 60:25:15 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packedin high density polyethylene (HDPE) and stored at room temperature from 0 to 120 days for quality evaluation. After preparation of cookies various chemical and nutritional properties were determined, i.e., crude fiber, ?-carotene and iron content during storage.
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Keywords
Wheat flour, pumpkin flour, pumpkin seed flour, HDPE
Citation
Sunil, Chauhan N, Pal R, Singh V, Satyartham, Chaudhary V. . Effects of Storage on the Crude Fiber, ?-Carotene and Iron Content of Cookies Made with Wheat Flour, Pumpkin Flour, and Pumpkin Seeds Flour Blends . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 183-189