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Standardization and Development of Nutricookie


International Journal of Pharmacy and Biomedical Engineering
© 2018 by SSRG - IJPBE Journal
Volume 5 Issue 3
Year of Publication : 2018
Authors : K.Sai Sravani and Dr.K.Anuradha
10.14445/23942576/IJPBE-V5I3P102
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How to Cite?

K.Sai Sravani and Dr.K.Anuradha, "Standardization and Development of Nutricookie," SSRG International Journal of Pharmacy and Biomedical Engineering, vol. 5,  no. 3, pp. 6-8, 2018. Crossref, https://doi.org/10.14445/23942576/IJPBE-V5I3P102

Abstract:

Cookies are a major part of the snack industry. Cookies are convenience foods consumed by any section of the population. A standard cookie was stuffed with peanuts and flaxseeds to prepare NUTRICOOKIE to increase the nutrient content. Nutricookie prepared with equal proportions of peanuts and flaxseeds did not affect the sensory parameters and was accepted as a standard cookie.

Keywords:

Cookie, peanuts, flaxseeds, Nutricookie

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