The effects of fermentation and malting on the proximate composition, mineral content,
amino acids and total phenolic content of pearl millet flour and biscuits were studied …

Cookies are consumed as a snack, ready-to-eat and convenient food. The utilization of
composite flour in the development of cookies is replacing wheat flour thereby enhancing …

The prevalence of gluten-related disorders has risen due to the increased consumption of
bakery products made from refined flour in recent decades. This study focused on employing …

In this study, supplementary biscuits were developed using combination of malted wheat,
finger millet, green gram, carrot powder and flaxseed powder and analyzed for sensory and …

The results of the experiment carried out on the development of silkworm pupal Masala
Cookies (SPMC) with incorporation of silkworm pupal residue powder (SPRP) revealed that …

A cookie is a baked product, which can be prepared by using wheat flour with non-wheat
materials enriched with nutritional value. The study aims to formulate herbal cookies …

Present investigation entitled “Utilization of banana (Musa paradisiaca l.) Pseudostem
central core powder for preparation of cookies” was carried out at Department of post …

Volume 05 Issue 01 June 2023 ISSN (Online) 2708-2830 ISSN (print) 2707 – 7640
Comparison of Nutritional Values of Cookies Page 1 Volume 05 Issue 01 June 2023 ISSN (Online) …

—Cookies are consumed as a snack, ready-to-eat and convenient food. The utilization of
composite flour in the development of cookies is replacing wheat flour thereby enhancing …

The present research entitled “Development and Quality Analysis of Peanut Flour and
Banana Peel Powder Fortified Biscuit” was planned with the aim to utilize and explore the …