Properties of cookies prepared

Nitrogen-doped carbon nanodots (CDs) were prepared via the solvothermal method, using urea and triethylene glycol as the starting materials. The as-prepared CDs had individual diameters of approximately 100 nm and were in clusters of different sizes. The surface composition and optical properties of the as-prepared CDs were characterized. They exhibited multicolor emission properties in the visible range when excited with a wide wavelength range. The aqueous solution of the CDs was used in highly sensitive tartrazine determination.

16p tudichquannguyet 29-11-2021 8 2   Download

The hardness of developed cookies was significant decrease upon substitution of PMR with RWF. It was observed that the WAI and WSI were increases as the percentage of PMR in RWF increases. Cookies are ideal for nutrient availability, palatability, compactness and convenience. The main objective of this study was to investigate the effect of PMR on the several measurable characteristics of cookies.

6p chauchaungayxua11 23-03-2021 10 2   Download

Cookies were prepared by substituting wheat maida with pearl millet flour (PMF) from three cultivars (viz. Shanti, Dhanshakti and Pioneer 84M64) at 0, 10, 20, 30, 40 and 50% levels using traditional creamery method. Incorporation of PMF in cookies decreased diameter, spread ratio and spread factor of cookies whereas the thickness increased slightly. The colour values L* and b* decreased while a* increased with the addition of PMF to the cookies. The hardness, breaking strength and cutting strength of cookies were increased with the incorporation of PMF in cookies.

10p kethamoi6 29-06-2020 10 1   Download

Cookies were prepared by substituting maida with pearl millet flour (PMF) (60:40) and enriched with microencapsulated β-carotene (MBC) powder at 2, 4 and 6% levels. Cookies were evaluated for physico-chemical, sensory and textural quality parameters. Incorporation of MBC in pearl millet based cookies resulted in considerable improvement in β-carotene and total antioxidant activity of cookies when compared to maida with PMF, whereas calorific value was found to be slightly decreased. The spread ratio and spread factor were more or less same as compared to control sample.

7p nguaconbaynhay6 24-06-2020 14 0   Download