Author(s):
1. Mubeen:
University of Agriculture, Faisalabad, Pakistan
2. Mudassir Rasheed:
University of Agriculture, Faisalabad, Pakistan
Abstract:
Introduction: Changing scenario in the dietary habits of today's world with more convenient food choices has led to a remarkable decline in the health status of the masses. So it is now the dire need of the hour to look for some healthy options to incorporate into these convenient foods. Objective:Current study was designed to utilize carrot pomace and cup flour for the development of healthy snacks. Methodology: Composite flour was developed by incorporating carrot pomace and cow pea in different ratios and then evaluated for their nutritional, functional and organoleptic properties. Results:Results revealed significant differences (p 0.05) among all the biscuits except for color and texture. Conclusion: The outcomes of the study depicted that carrot pomace and cowpea flour can be a good option for the development of healthy biscuits with enhanced protein and fiber content for convenient snacks. Besides, it can also aid in ameliorating protein malnutrition by enhancing the protein content of wheat flour.
Page(s):
129-129
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Carrot pomace
,
Cowpea flour
,
Snack
References:
References are not available for this document.
Citations
Citations are not available for this document.