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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | development of masala cookies using sweet potato powder |
| Authors Name: | A.Lathica , P.Bevina |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_213013
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| Published Paper Id: | IJNRD2403566 |
| Published In: | Volume 9 Issue 3, March-2024 |
| DOI: | |
| Abstract: | Cookies have been defined as snacks that are produced from unpalatable dough which when baked in an oven is transformed into an appetizing product. Cookies have been reported to be one of the most consumed confectionery products in the world. In order to improve the nutritive value ,cookies are prepared with either fortified or composite flour.Sweet Potato being a root crop is relatively low in protein content. Sweet Potatoes may have high nutrients , which are carbohydrates and fibers. Garlic and ginger are known to be beneficial in flatulence,constipation, faulty digestion, inadequate food intake,chronic coughs, leprosy and in many other diseases. The curry leaves are reported to have a high nutritional value and are extremely rich in antioxidant vitamins, minerals, carbazole , alkaloids, polyphenols, tannins and saponins . Mint plants offer a range of antioxidant qualities and potential health benefits, especially for people who have irritable bowel syndrome. The masala cookies prepared using the sweet potato, ginger,garlic,mint leaves ,curry leaves and red chili flakes are highly nutritious than other types of cookies . The masala cookies were consumed by all ages.It is concluded that the sweet potato flour produced good results without any adverse effect on physical and sensory characteristics of cookies. It was also noted that sweet potato flour improves the flavor and texture of cookies and can significantly improve the dietary fiber and mineral contents of the product. These results can be further applied for the development of nutritious cookies. |
| Keywords: | sweet potato flour , msala cookies |
| Cite Article: | "development of masala cookies using sweet potato powder", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.9, Issue 3, page no.f564-f581, March-2024, Available :http://www.ijnrd.org/papers/IJNRD2403566.pdf |
| Downloads: | 00026 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2403566 Registration ID: 213013 Published In: Volume 9 Issue 3, March-2024 DOI (Digital Object Identifier): Page No: f564-f581 Country: pollachi/coimabtore, tamilnadu, India Research Area: Other Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2403566 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2403566 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
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