Nutritional composition and quality characterization of lotus ( Nelumbo nucifera Gaertn.) seed flour supplemented cookie
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ORIGINAL PAPER
Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies Muhammad Arif Shahzad1 · Nazir Ahmad2 · Tariq Ismail1 · Muhammad Faisal Manzoor3 · Amir Ismail1 · Nadeem Ahmed4 · Saeed Akhtar1 Received: 24 February 2020 / Accepted: 26 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study was aimed at the nutritional characterization of indigenous lotus seed flour (LSF) and evaluating the impact of its supplementation on textural and sensory attributes of cookies. LSF dried to moisture contents ~ 9% were evaluated for nutritional composition and supplemented in straight grade flour at the rate of 2.5–10% for the development of cookies. The results indicated that LSF significantly (p
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