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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dc.contributor.authorSunilen_US
dc.contributor.authorChauhan, Nen_US
dc.contributor.authorPal, Ren_US
dc.contributor.authorSingh, Ven_US
dc.contributor.authorSatyarthamen_US
dc.contributor.authorChaudhary, V.en_US
dc.date.accessioned2025-06-18T11:04:52Z
dc.date.available2025-06-18T11:04:52Z
dc.date.issued2025-04
dc.description.abstractThe 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.en_US
dc.identifier.affiliationsSchool of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) Indiaen_US
dc.identifier.affiliationsSardar Vallabhbhai Patel University of Agriculture & Technology, Meerut, (U.P.), Indiaen_US
dc.identifier.affiliationsSchool of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) Indiaen_US
dc.identifier.affiliationsSchool of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) Indiaen_US
dc.identifier.affiliationsSchool of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) Indiaen_US
dc.identifier.affiliationsMCAE&T, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, Ayodhya, (U.P.), India.en_US
dc.identifier.citationSunil, 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): 183-189en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248189
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41690en_US
dc.subjectWheat flouren_US
dc.subjectpumpkin flouren_US
dc.subjectpumpkin seed flouren_US
dc.subjectHDPEen_US
dc.titleEffects of Storage on the Crude Fiber, ?-Carotene and Iron Content of Cookies Made with Wheat Flour, Pumpkin Flour, and Pumpkin Seeds Flour Blendsen_US
dc.typeJournal Articleen_US
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