Development of Nutri Besan Coco Cookies
Year: 2025
Type: article
Abstract: The entitled product “Towards sustainability: incorporating ghee residue and whey water in the preparation of fortified buckwheat biscuits” is carried out for the development of a nutritive and proteinous snack. by utilizing ghee residue, it is a rich source of fat and proteins, milk sugars, flavoring properties and antioxidant properties. Buck wheat flour is naturally a kernel from the flowering plant which is known as the most common millet.it is gluten free and it is an excellent replacement of all-purpose flour. It is a good source of fibre and energy. Whey water is used for the replacement of water which also increases the quality and nutritive value of the product. This product has sustainable development goals, to reduce global wastage of food and provide healthy diet alternatives for people with malnutrition, coeliac disease, and diverticular diseases. to make an impact on developing sustainable food towards health and the development of the food industry. this product increases immune health, aids digestion, promotes heart health, and eye vision and provides instant energy. The developed and finalized product will then be evaluated for physio- chemical, textural, functional and sensory attributes.
Authors: O. Nandeesh, Dr. A. Swaroopa Rani, G. Vikram Goud
Institution: Jawaharlal Nehru Technological University Anantapur
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6949369178
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