Vol. 11 No. 05 (2025): MAY ISSUE, INTERNATIONAL EDUCATION AND RESEARCH JOURNAL - IERJ
Published May 15, 2025 | Version v1
Journal article Open

DEVELOPMENT OF NUTRI BESAN COCO COOKIES

Authors/Creators

  • 1. Student, Department of Food Technology, Oil Technology & Pharmaceutical Research Institute, J N T University, Ananthapuramu, Andhra Pradesh
  • 2. Professor, Head & Chairman- Board of Studies, Department of Food Technology, Oil Technological & Pharmaceutical Research Institute, J.N.T University, Ananthapuramu, Andhra Pradesh
  • 3. G. Vikram Goud, Regional Manager Quality Assurance, The Akshaya Patra Foundation, Hyderabad.

Description

The entitled product “Towards sustainability: incorporating ghee residue and whey water in the preparation of fortified buckwheat biscuits” is carried out for the development of a nutritive and proteinous snack. by utilizing ghee residue, it is a rich source of fat and proteins, milk sugars, flavoring properties and antioxidant properties. Buck wheat flour is naturally a kernel from the flowering plant which is known as the most common millet.it is gluten free and it is an excellent replacement of all-purpose flour. It is a good source of fibre and energy. Whey water is used for the replacement of water which also increases the quality and nutritive value of the product. This product has sustainable development goals, to reduce global wastage of food and provide healthy diet alternatives for people with malnutrition, coeliac disease, and diverticular diseases. to make an impact on developing sustainable food towards health and the development of the food industry. this product increases immune health, aids digestion, promotes heart health, and eye vision and provides instant energy. The developed and finalized product will then be evaluated for physio- chemical, textural, functional and sensory attributes.

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Additional details

Identifiers

URL
https://ierj.in/journal/index.php/ierj/article/view/4157

Related works

Is published in
Journal: 2454-9916 (EISSN)

Dates

Available
2025-05-15

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