This paper is published in Volume-6, Issue-4, 2020
Area
Nutraceutical
Author
Sahaja Gajam, Shraddha Dinesh Dubey, Dr. Gauri Vahalkar
Org/Univ
Guru Nanak Khalsa College of Arts ,Science and Commerce(Autonomous),Mumbai ,Maharashtra, India
Pub. Date
08 August, 2020
Paper ID
V6I4-1296
Publisher
Keywords
Dates, Oats, Sweet Potato’S, Gastrointestinal Disorders, Diverticulosis

Citationsacebook

IEEE
Sahaja Gajam, Shraddha Dinesh Dubey, Dr. Gauri Vahalkar. Development of healthy fibrous brownies, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Sahaja Gajam, Shraddha Dinesh Dubey, Dr. Gauri Vahalkar (2020). Development of healthy fibrous brownies. International Journal of Advance Research, Ideas and Innovations in Technology, 6(4) www.IJARIIT.com.

MLA
Sahaja Gajam, Shraddha Dinesh Dubey, Dr. Gauri Vahalkar. "Development of healthy fibrous brownies." International Journal of Advance Research, Ideas and Innovations in Technology 6.4 (2020). www.IJARIIT.com.

Abstract

Due to modernization, a sedentary lifestyle and unhealthy food habits has led to problems in recent times. A lot of gastrointestinal disorders arise due to unhealthy food. Disorders like indigestion, loose stools, diverticulosis, colon cancer, obesity, and diabetes. Phoenix dactylifera (dates), Avena sativa (oats) & Ipomoea batatas (sweet potatoes) were used in the preparation of brownies. This brownie was analyzed with respect to their physical, biochemical, and sensory properties. The quality of the brownie was determined on the basis of physicochemical characteristics such as- moisture content (28.37%), ash content (1.5%), total carbohydrate content (40.12g), fat content (5.36%), protein content (18.34g), dietary fiber content (6.35 g), Energy(282.08Kcal) including organoleptic analysis including the attributes such as color, odor, taste, texture, mouthfeel and overall acceptability. Microbiological testing and shelf-life studies were also carried out and sustainable packaging for the product was also developed
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