Abstract
Aims: To incorporate date seed powder in the preparation of cookies and to perform the quality evaluation of the cookies.
 Study Design: Experimental design.
 Place and Duration of Study: College of Food Science and Technology, PJTS Agricultural University, Rudrur, from March 2021 to August 2021.
 Methodology: The cookies was prepared by formulating trials. For test samples the refined wheat flour was replaced with date seed powder in different proportions. Sensory evaluation was performed to know the acceptability of the cookies. Quality evaluation was performed for the control sample and the most accepted cookies.
 Results: Results of sensory evaluation showed that 12% date seed powder incorporated cookies was highly acceptable with a score of overall acceptability 8.3. Carbohydrates, protein, fat, fiber content of the standardized cookies was found to be 60.57%, 5.78%, 22%, 5.26% respectively. The physical parameters like diameter, thickness and spread ratio increased with supplementation of date seed powder.
 Conclusion: Date seed powder rather discarding as waste; can be used to develop innovative products. Date seed powder can be used to develop products with functional and nutraceutical use.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
