Evaluation of Proximate composition of powdered turmeric rhizomes and effect of turmeric rhizome's extracts on sensory attributes of cookies

Evaluation of Proximate composition of powdered turmeric rhizomes

  • Mudasir Mujahid 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
  • Anees Ahmed Khalil University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Tara Khursheed University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Faiz Ul Hassan . University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Sidra Khalid University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
  • Zarnab Nazeer University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Pakistan
DOI: https://doi.org/10.52229/ajahs.v4i2.941
Keywords: Curcuma longa, Antioxidant, curcumin, nutritional, proximate anaylis, sensory evaluation

Abstract

Turmeric (Curcuma longa) is a medicinal plant that botanically belongs to Zingiberacea family. Turmeric not only have antioxidant potential, it can also be used for the treatment of many health disorders e.g. dysmenorrhoea, asthma, eczema, hepatic arthritis and digestive disorders

Objective: To evaluate the proximate composition of powdered turmeric rhizomes and effect of turmeric rhisome's extracts on sensory attributes of cookies

Published
2021-03-31
How to Cite
Mujahid, M., Imran, M., Khalil, A. A., Khursheed, T., ., F. U. H., Khalid, S., & Nazeer, Z. (2021). Evaluation of Proximate composition of powdered turmeric rhizomes and effect of turmeric rhizome’s extracts on sensory attributes of cookies. Asian Journal of Allied Health Sciences (AJAHS), 4(2), 60-62. https://doi.org/10.52229/ajahs.v4i2.941
Issue
Volume 04 Issue 02
Section
Original Article
Copyright (c) 2021 Asian Journal of Allied Health Sciences (AJAHS)

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