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Nutritional enhancement of cookies by addition of guar germ meal
International Conference and Exhibition on Food Processing & Technology
November 22-24, 2012 Hyderabad International Convention Centre, India
Rodge A. B and Jadhav B. A
Scientific Tracks Abstracts: J Food Process Technol
Abstract:
Guar (Cyampsis tetragonoloba) is a natural high molecular weight polysaccharide composed of galactomannan. Cookies were prepared by incorporation of guar germ meal at varying with constant other ingredients. The detoxified germ meal which is rich in protein was incorporated in cookies at various levels i.e. 0.5, 1.0, 1.5 and 2.0 percent. The proximate composition of germ meal i.e. Moisture 9.4%, Ash 4.4%, Protein 49.0%, Fat 8.0% and Carbohydrate 29.2%. The germ meal was found to be rich in protein. Organoleptic evaluation data revealed that cookies containing 1 percent guar germ meal were found to be overall acceptable. It was concluded that up to 1 percent guar germ meal were found to be overall acceptable in cookies.