Production and evaluation of cookies from whole wheat flour and date palm fruit pulp as
sugar substitute was studied. Whole wheat grains (WW) were cleaned and milled into flour …

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-----Watermelon (Citrullus lantus) rind is the greenish outer covering of the fleshy, succulent …

The preservation of pawpaw pulp and its utilization as a constituent of cookie preparation
was investigated by preparing blends of pawpaw/wheat flour with increasing level of …

Different levels of substitution of wheat flour (WF) with plantain flour (PF) ranging from 0 to
50%, including 100% plantain flour (sample B) were prepared. Functional properties of the …

Cookies are good carrier of nutrients like carbohydrate and fat which can be enriched with
protein by partially replacing refined wheat flour with protein rich flour up to an acceptable …

The present study was conducted on preparation and quality evaluation of wheat, unripe
plantain and fluted pumpkin seed composite flour cookies. The composite flour prepared …

Carrot is the excellent source of â carotene and other vitamins. The carrot is utilized as raw,
cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product …

The present study was carried out with an aim of development and standardization of gluten
free coconut based cookies. Raw material was subjected to proximate analysis and the …

The present investigation was undertaken on the utilization of alternate flours/meals (rice
(Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum …

This work was done to investigate the performance of composite flour in the production of
cookies. The composite flour was formulated from the blends of wheat, African yam bean …