Effects of Storage on the Crude Fiber, β-Carotene and Iron Content of Cookies Made with Wheat Flour, Pumpkin Flour, and Pumpkin Seeds Flour Blends
Sunil *
School of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) India.
Neelesh Chauhan
Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut, (U.P.), India.
Ramesh Pal
School of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) India.
Vijeta Singh
School of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) India.
Satyartham
School of Agricultural Sciences & Engineering, IFTM University, Moradabad, (U.P.) India.
Vipul Chaudhary
MCAE&T, Acharya Narendra Deva University of Agriculture & Technology, Kumarganj, Ayodhya, (U.P.), India.
*Author to whom correspondence should be addressed.
Abstract
The present study aimed to determine the effects of storage on the crude fiber, β-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, β-carotene and iron content during storage.
Keywords: Wheat flour, pumpkin flour, pumpkin seed flour, HDPE