Emerging Trends in Nutraceuticals (ETN)
Year : 2022, Volume : 1, Issue : 3
First page : (8) Last page : (21)
Article doi: : http://dx.doi.org/10.18782/2583-4606.112
Studies on Value Addition of Nutritional Food Product by Incorporation of Mango (Mangifera indica) Leaves
Sachin Yelwande1*, Jyoti Wagh2, Priyanka Late3, Shaikh Habeeba4, Swati Shete5 1,2,3Mula Education Society’s College of Pharmacy, Sonai, Ahemadnagar, Newasa, Maharashtra 4Matoshri Institute of Pharmacy Nashik 5Pravara college of Pharmacy, Pravarangar Loni
*Corresponding Author E-mail: sachin.yelwande29@gmail.com
Received: 12.09.2022 | Revised: 28.11.2022 | Accepted: 13.12.2022
ABSTRACT
Nowadays more focus has been given on Food product having high Nutritional values and additional health benefits. Value addition of Mango leaves by formulating Cookies are important source of nutrition. In general Cookies made up of the Sugar and Hydrogenated vegetable oil, but in the present research Sugar is totally replaced by Stevia Powder and Hydrogenated vegetable oil is replaced by Margarine. Proximate analysis of Chemical composition, Physical properties and Sensory characteristics of Cookies was investigated. Research also revealed that the Carbohydrates, Crude Protein, Crude fiber, Ash content of prepared Cookies improve with the incorporation of Mango leaves.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Yelwande, S., Wagh, J., Late, P., Habeeba, S., & Shete, S. (2022). Studies on Value Addition of Nutritional Food Product by Incorporation of Mango (Mangifera indica) Leaves, 8-21. doi: http://dx.doi.org/10.18782/2583-4606.112
