EVALUATION OF QUALITY CHARACTERISTICS OF COOKIES.
COOKIES PRODUCED FROM FLOUR BLENDS OF WHEAT, YELLOW ROOT CASSAVA AND PUMPKIN SEED.
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Cookies are a form of confectionery product dried to a low moisture content. Pumpkins are a member of Cucurbitaceae family, which also includes squash, canteloupes, cucumbers, watermelons and gourds. The Pumpkin seed is an excellent source of protein and also has pharmacological activities such as anti-diabetic, antifungal, antibacterial, anti-inflammation activities and antioxidant effects. Cassava (Manihot esculenta Crantz) is a major root crop and an important staple food for over 500million people in the developing world.Cassava is the chief source of dietary food energy for the majority o...
Cookies are a form of confectionery product dried to a low moisture content. Pumpkins are a member of Cucurbitaceae family, which also includes squash, canteloupes, cucumbers, watermelons and gourds. The Pumpkin seed is an excellent source of protein and also has pharmacological activities such as anti-diabetic, antifungal, antibacterial, anti-inflammation activities and antioxidant effects. Cassava (Manihot esculenta Crantz) is a major root crop and an important staple food for over 500million people in the developing world.Cassava is the chief source of dietary food energy for the majority of the people living in the lowland tropics, and much of the sub-humid tropics of west and Central Africa. Some Cassava Varieties are naturally low in these cyanogenic glycosides thus enhancing their utilization in several food formulations. Replacement of wheat will reduce the over dependence on wheat and also aid the utilization of indigenous crops as substitute for the use of imported wheat. The ultimate success of utilization of plant protein as ingredients will add beneficial quality impact to baked goods such as cookies.
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