Studies on the proximate composition of mango (Mangifera indica L.) Cv Alphonso peel powder cookies during ambient storage condition

Abstract

It was aimed to develop the mango peel powder cookies by using mango peel powder and refined wheat flour in various proportions: T1 (0:100) control, T2 (10:90), T3 (20:80), T4 (30:70), T5 (40:60) and T6 (50:50). Mango peel powder cookies were analyzed for chemical parameters at 0, 10, 20 and 30 days of storage period at ambient conditions. From the present investigation, it was observed that the chemical parameters such as ash, protein, fat and carbohydrate content exhibited a decreasing trend during storage period. Cookies prepared with mango peel powder could be stored upto 30 days at ambient conditions when packed in low density polyethylene (LDPE) bags.