INTERNATIONAL JOURNAL OF PURE & APPLIED BIOSCIENCE

ISSN : 2320-7051

  • No. 772, Basant Vihar, Kota

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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 3
First page : (383) Last page : (390)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7335

Standardization and Nutritional Characteristics of Organic Jaggery Millet Cookies

Mahalaxmi B. K.* and Hemalatha S.

Department of Food Science and Nutrition College of Rural Home Science
University of Agricultural Sciences, Dharwad 580005 Karnataka
*Corresponding Author E-mail: laxmikandakur@gmail.com
Received: 5.03.2019 | Revised: 12.04.2019 | Accepted: 20.04.2019  

 

 ABSTRACT

Jaggery is the natural sweetenerand available in solid, liquid & powder form. The micronutrients which are present in Jaggery has many nutritional & medicinal aspects like its anti carcinogenic & antitoxic activity. Jaggery has proved itself better as compared to white sugar. Jaggery is known to produce heat and give instant energy to a human body. Millets are highlynutritious and are known to have good nutritive value and therapeutic use. In developing countries like India with increasing urbanization, the demand for processed food is increasing popularly. Among them, bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop value added jaggery millet cookies with acceptable sensory attributes. The present study was conducted for formulating cookies by substituting sugar with non-organic jaggery and organic jaggery, evaluating physico-chemical analysis; shelf life and consumer acceptability of selected and accepted products were conducted. The findings revealed that, the little millet jaggery based cookies with ratio of 75:25 of sugar: non organic jaggery incorporated little millet cookie and 100:0 of organic-jaggery: sugar incorporated little millet cookie was selected for further evaluations. The physical parameters like bulk density, spread ratio and spread factor did not vary significantly. Iron content was significantly (p≤5 %) higher in organic jaggery cookies (2.20 mg/100g). Calcium (180.10 mg/100g) and potassium (220.0mg/100g) were higher in non-organic jaggery cookie respectively. Phosphorus did not differ significantly in both (150 mg/100g, 149.6mg/100g) respectively.

Key words: Jaggery, Nutritional value, Consumer acceptability.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Mahalaxmi, B.K. and Hemalatha, S., Standardization and Nutritional Characteristics of Organic Jaggery Millet Cookies, Int. J. Pure App. Biosci.7(3): 383-390 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7335




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