Vatsala Maitin
Scientific Tracks Abstracts: J Food Process Technol
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.