FORMULATION AND QUALITY EVALUATION OF COOKIES FROM DRUMSTICK LEAF POWDER AND CAULIFLOWER LEAF POWDER.

  • M. Tech Food Technology, Dept. of Food Technology, Osmania University, Hyderabad.
  • Faculty, Department of Food Technology, Osmania University, Hyderabad.
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In the present fast growing rapidly changing global society, attaining good health has become a challenge for all age groups. Now a day?s Consumption of foods made from the leaves has increased, but still, few are considered as wastes, but they are actually beneficial for health. The study was made to utilize two types of leaves (drumstick leaf powder & cauliflower leaf powder) in different from the value-added product, thus reducing the wastage and providing inexpensive, healthy bakery product (cookies). Drumstick leaves are a highly nutritious green leafy vegetable. Drumstick leaves (Moringa oleifera) are considered a significant source of β-carotene, vitamin C, protein, iron, potassium, calcium. Cauliflower Greens (Brassica oleraceae var. Botrytis) are rich in iron, and iron. The refined wheat flour was blended with DLP and CGLP in a different recipe in the ratios of 35, 45, and 55% for the development of cookies. Prepared Moringa cookies were good source β-carotene, protein, and vitamin C, whereas Brassica cookies were a good source of calcium and iron.

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Shaik Ayesha Sulthana, Sri Srinivas Maloo and Vellanki Bhasker. (2018); FORMULATION AND QUALITY EVALUATION OF COOKIES FROM DRUMSTICK LEAF POWDER AND CAULIFLOWER LEAF POWDER., Int. J. of Adv. Res., 6 (04), 168-172, ISSN 2320-5407. DOI URL: https://dx.doi.org/10.21474/IJAR01/6841

Shaik Ayesha Sulthana
M. Tech, Food Technology

DOI:

Article DOI: 10.21474/IJAR01/6841      
DOI URL: https://dx.doi.org/10.21474/IJAR01/6841

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