{"title":"Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies","authors":"Nada Shatat, Mona Khalil, Rania El-Gammal","doi":"10.21608/ftrj.2023.316704","DOIUrl":null,"url":null,"abstract":"The present work aimed to study the effect of adding powdered carrot, pumpkin, spin-ach, and chard on cookies in terms of physical, chemical and sensory properties. Adding powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals and dietary fibers, and decreased carbohydrates and calories compared to control cook-ies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Cookies with 10% carrot or pumpkin powder showed the highest ( p ≥0.05) acceptability than the control cookies, followed 10% of spinach or chard powder. This study recommend using powdered veg-gie as a value - add in food based cereals.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"307 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Iranian Food Science and Technology Research Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ftrj.2023.316704","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The present work aimed to study the effect of adding powdered carrot, pumpkin, spin-ach, and chard on cookies in terms of physical, chemical and sensory properties. Adding powdered veggie to cookies enhanced the amount of protein, ash, crude fiber, minerals and dietary fibers, and decreased carbohydrates and calories compared to control cook-ies. Texture profile of cookies showed that adding carrot, pumpkin, spinach and chard powder positively influence on some texture parameters. Cookies with 10% carrot or pumpkin powder showed the highest ( p ≥0.05) acceptability than the control cookies, followed 10% of spinach or chard powder. This study recommend using powdered veg-gie as a value - add in food based cereals.
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