Development and Effects of Jamun Seed Powder Incorporated Cookies

Abinaya Kannan, Yamuna Devi Puraikalan

Abstract: The present study was to formulate tha jamun seed powder incorporated cookies by incorporation of different level of jamun seed powder like 5 %, 10 %, 15 % into cookies. The organoleptic properties of the formulated cookies like colour, appearance, flavour, viscosity, taste and overall acceptability were evaluated. Among the different incorporation 10 % of jamun seed powder incorporateded cookies were recorded the highest scores for overall acceptability.

Keywords: jamun seed powder, vitamin-c, iron

How to Cite?: Abinaya Kannan, Yamuna Devi Puraikalan, "Development and Effects of Jamun Seed Powder Incorporated Cookies", Volume 5 Issue 4, April 2016, International Journal of Science and Research (IJSR), Pages: 1934-1935, https://www.ijsr.net/getabstract.php?paperid=NOV163016, DOI: https://dx.doi.org/10.21275/NOV163016