| dc.contributor.author | Kakyali, Noah | |
| dc.date.accessioned | 2022-06-15T04:04:54Z | |
| dc.date.available | 2022-06-15T04:04:54Z | |
| dc.date.issued | 2022-03-23 | |
| dc.identifier.citation | Kakyali, N. (2022). Quality properties of high fibre cookies [Unpublished undergraduate dissertation]. Makerere University, Kampala | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/13067 | |
| dc.description | A Research Project Report Submitted to the Department of Food Science and Nutrition in Partial Fulfilment of the Requirements for the Award of the Degree of Bachelor of Science in Food Science and Technology of Makerere University | en_US |
| dc.description.abstract | Cookies are a widely consumed convenient snack that can be enriched with other nutrients to
address nutrient deficiencies. On the other hand, dietary fibre intake is reducing in contemprary
diets. This study was aimed at enriching the fibre content of cookies and determining their quality
properties. Fibre was prepared from pineapple and orange fruit pomace. Pineapple and orange
extracted fibre were added singly or in combination at 10, 15, and 20% (w/w). The proximate
composition and hardness of the cookies were determined. The result showed a 258% increase in
fibre content. The ash and moisture content registered an increase too. Cookie hardness was
reduced by about 41% on addition of fiber. Orange fibre had a greater impact on cookie sensory
properties than pineapple fiber. Therefore, reformulation of cookies with fruit pomace fibre can
be used to improve dietary fiber intake . | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University | en_US |
| dc.subject | Quality properties | en_US |
| dc.subject | High fibre cookies | en_US |
| dc.title | Quality properties of high fibre cookies | en_US |
| dc.type | Thesis | en_US |
