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Development of Cookies using Garden Cress Seed Lepidium Sativum L and Evaluation of its Antioxidant Activities

Minaxi R. Prajapati, , Minaxi R. Prajapati1 , K.B. Kamaliya2 , D.H. Patel

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International Journal of Food, Nutrition & Dietetics 12(2):p 51-55, . | DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.12124.1
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Minaxi R. Prajapati, K. B. Kamaliya, D. H. Patel. Development of cookies using Garden Cress Seed Lepidium Sativum L
and evaluation of its antioxidant activities. Int J Food Nutr Diet. 2024;12(2):51–55.
 

Received : N/A         Accepted : N/A          Published : N/A
Abstract

Bakery products are widely popular among population now days because of their   taste and ease in availability. Among bakery products, cookies are commonly used  in each house hold. Frequency of consuming bakery products especially cookies is huge compared with any other processed or packed food. Besides, the usefulness of  readily available foods, heath of people also compromised day by day. Consumption  of functional food can help in preventing harmful effect of processed food. That is why, the demand of processed food added with functional ingredient are increasing.  Looking to this, an attempt was made to develop cookies using Garden Cress Seed. After developing cookies, sensory, nutritional and antioxidant activities were evaluated.
 

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  • Minaxi R. Prajapati,
    ,
  • Minaxi R. Prajapati1
    ,
  • K.B. Kamaliya2
    ,
  • D.H. Patel
    ,
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Minaxi R. Prajapati, K. B. Kamaliya, D. H. Patel. Development of cookies using Garden Cress Seed Lepidium Sativum L
and evaluation of its antioxidant activities. Int J Food Nutr Diet. 2024;12(2):51–55.
 

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DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.12124.1
Keywords Garden Cress Seed; Antioxidants; Degenerative diseases.

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