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Research Paper | Food Science | India | Volume 5 Issue 5, May 2016
Preparation of High Dietary Fibre Cookies from Pineapple (Ananas comosus) Pomace
Lourembam Kamala Devi | Sachin Karoulia [2] | Neha Chaudhary [2]
Abstract: The wheat flour, pine-apple pomace, egg, butter, sugar, and essence were used for preparation of cookies. The pine apple pomace is rich in high dietary fibre, it is also contains calcium, phosphorus and iron. The egg was used as the binding agents. The pine apple essence was added in order to enhance the flavour of the product. Sodium benzoate was used in small quality for preservative in the cookies. The product was bake and was served to different panel members for sensory evaluation on the basis of 9-point hedonic scale. The product was tested for proximate analysis in order to check the physico-chemical properties by AOAC and Ranganna method.
Keywords: pineapple pomace, wheat flour, cookies, sensory evaluation, standardization
Edition: Volume 5 Issue 5, May 2016,
Pages: 1368 - 1372
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Downloads: 86
Research Paper, Food Science, India, Volume 9 Issue 11, November 2020
Pages: 414 - 417Sensory Analysis of Pomegranate Peel Powder in the Development of Value Added Food Products
Tandon Palak [2] | Dr. Prasad Ranu [2] | Dr. Verma Anisha
Downloads: 107
Research Paper, Food Science, India, Volume 6 Issue 12, December 2017
Pages: 1163 - 1166Development of Therapeutic Flour and Prepare Standardized Recipe
Shikha Singh [4] | Neetu Singh [10]