Submitted19-06-2017|
Accepted23-08-2017|
First Online 22-12-2017|
ABSTRACT
KEYWORDS
REFERENCES
- A.A.C.C. (1976). American Association of Cereal Chemists 7th Ed.
- A.A.C.C. (2000). Approved Methods of the American Association of Cereal Chemists, 10th Ed.
- Ajila, C.M., Leelavathi, K., Rao, U.J.S.P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48: 319-326.
- Bakhru, H.K. (1993). Foods that Heal-The natural way to good health. Orient Paperbacks, Delhi.
- Bohm, V., Otto, K. and Weissleder, F. (1999). Yield of juice and carotenoids of the carrot juice production, In: Symposium Jena- Thuringen, Germany. 115-119.
- Gaines, C.S. (1990). Influence of chemical and physical modification of soft wheat protein on sugar-snap cookie dough consistency, cookie size and hardness. Cereal Chemistry, 67: 73-77.
- Hernández-Ortega M., Kissangou G., Necoechea-Mondragón H., Sánchez-Pardo M. E., Ortiz-Moreno A. (2013).Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids. Food and Nutrition Sciences, 4: 1037-1046.
- Kohajdová, Z., Karovicová, J., and Jurasová, M. (2012). Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality. Acta Scientiarum Polonorum Technologia Alimentaria, 11(4): 381-387.
- Ktenioudaki, A., O’Shea, N., Gallagher, E. (2013). Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace. Journal of Food Engineering, 116: 362–368.
- Labuschagne, M.T., Coetzee, M.C.B., Van Deventer, C.S. (1996). Biscuit making quality prediction using heritability estimation and correlations. Journal of the Science of Food and Agriculture, 70: 25-28.
- Masoodi, F.A., Chauhan, G.S., Tyagi, S.M., Kumbhar, B.K., Kaur, H. (2001). Effect of apple pomace incorporation on rheological characteristics of wheat flour. International Journal of Food Properties, 4: 215-223.
- Mridula, D. (2011).Physico-chemical and sensory characteristics of b-carotene rich defatted soy fortified biscuits. African Journal of Food Science, 5(5): 305 – 312.
- Panse, V. S. and Sukhatme, P. V. (1984). Statistical Methods for Agricultural Workers, 3rd Edition, I.C.A.R., New Delhi, 70-72.
- Ranganna, S. (2011). Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd Edition, Tata Mcgraw Hill.
- Sahni, P. (2017, January 13). Why to waste ‘The Waste’? Make fibre rich cookies!. Daily Post, Daily Ludhiana, pp. P4
- Sahni, P. and Shere, D.M. (2016). Physico-chemical and Sensory Characteristics of Beetroot Pomace Powder Incorporated Fibre Rich Cookies. International Journal of Food and Fermentation Technology. 6(2), 309-315.
- Serena, A. and Kundsen, B. (2007).Chemical and physicochemical characterisation of co-products from vegetable, food and agro industries, Animal Feed Science and Technology, 139: 109–124.
- Sharma, K., Karki, S., Thakur, N. and Attri, S. (2012). Chemical Composition, Functional Properties and Processing of Carrot—A Review. Journal of Food Science and Technology, 49(1): 22-32.
- Sharoba, A.M., Farrag, M.A., Abd El-Salam, A.M. (2013). Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies. 19(4): 429-444.
- Slade, L. and Levine, H. (1994). In: [Faridi, H. (ed)] The science of cookie and cracker production. 23–141.
- Smith, W.H. (1972). Hard semi-sweet biscuits. In: Biscuits, Crackers and Cookies: Technology, Production and Management, Vol. 1. Applied Science publishers Ltd., London, 466-473.
- Trowell H., Burkitt D. and Heaton K. (1985). Definitions of dietary fibre and fibre depleted foods and disease. Academic, London, 21– 30.
- Wade, P. (1988). Biscuit, Cookies and Crackers: The Principles of the Craft. Vol. 1. Elsevier Applied Science, London.
The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.
The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.
Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.
Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.
Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.
AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.