Can I read High Protein Cookie Development Study on EtoBox?
High Protein Cookie Development Study by Saloman Behera is a document available to read on EtoBox.
What is High Protein Cookie Development Study about?
The study focuses on developing high protein cookies by partially replacing refined wheat flour with protein-rich flours from soybean, moth bean, and chickpea. The optimal blend identified was 20% chickpea flour with 80% refined wheat flour, increasing the protein content from 2.9% to 6.8%. The cookies were evaluated for physical, chemical, textural, and sensory properties to assess their nutritional enhancement potential.
- Author
- Saloman Behera
- Language
- EN