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, Neelesh Chauhan, Ramesh Pal, Vijeta Singh, Satyartham, Vipul Chaudhary
European Journal of Nutrition & Food Safety · pp. 183–189 · Published 12 Apr 2025
10.9734/ejnfs/2025/v17i41690Abstract
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.
Cited by 0
No indexed citations yet.
Related research
- Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends — shares topic coverage
- Physicochemical Properties and Mycological Quality of Wheat Flours Consumed in Calabar, Nigeria — shares topic coverage
- A Comparative Study on the Viscoelastic Properties of Wheat, Maize and Cassava Flours as Affected by Some Leguminous Seed Flours — shares topic coverage
- Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours — shares topic coverage
- Effect of Crayfish (Procombarus clarkia) Supplementation on the Quality of Cookies from Wheat Flour — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
0
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.