Quality characteristics and sensory evaluation of cookies containing almond powder and raisins

Quality characteristics and sensory evaluation of cookies

  • Arooj Saeed University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Shaista Jabeen University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Aurangzeb . University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Muhammad Imran University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Shahid Bashir University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Maria Aslam University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Hafsa Kamran University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
DOI: https://doi.org/10.52229/ajahs.v4i2.933
Keywords: whole wheat flour, almond powder, resins, sensory characteristics, physical characteristics

Abstract

Raisins and almonds are nutitious food which make good additions to health. The uptake of almonds and raisins can result in positive health benefits

Objective: To determine the quality characteristics and sensory evaluation of cookies containing almond powder and raisins

Published
2021-03-31
How to Cite
Saeed, A., Jabeen, S., ., A., Imran, M., Bashir, S., Aslam, M., & Kamran, H. (2021). Quality characteristics and sensory evaluation of cookies containing almond powder and raisins. Asian Journal of Allied Health Sciences (AJAHS), 4(2), 27-31. https://doi.org/10.52229/ajahs.v4i2.933
Issue
Volume 04 Issue 02
Section
Original Article
Copyright (c) 2021 Asian Journal of Allied Health Sciences (AJAHS)

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