STUDY ON PRODUCTION OF NANKHATAI COOKIES

A Project Report
(Submitted for the partial fulfillment of Diploma in Engineering/Technology)
(Food Processing Technology)

Approved by A.I.C.T.E.
(West Bengal State Council of Technical and Vocational Education and Skill Development)
Submitted by: RAKESH KARAK
NAMITA ROY

Under the guidance of : Mr. Partha Pratim Paul

Government of West Bengal

Falakata Polytechnic
Department of Food Processing Technology
Semester : 5th
Session : 2022-23

Ph : 03563 – 299667 E-mail : falakatapoly@gmail.com

 DECLARATION

We declare that the project on “STUDY ON PRODUCTION OF NANKHATAI COOKIES” is the

record of authentic work carried out by us during the period of our final year , Semester : 5 th, and has not
been submitted to any other institute for the award of Diploma, etc.

_______________ _______________

Rakesh Karak Namita Roy

Place : Place :

Date : Date :
 CERTIFICATE-1

This is to certify that RAKESH KARAK and NAMITA ROY, students of Falakata
Polytechnic, Semester-5th (Batch: 2021-23), has developed this project on “STUDY ON PRODUCTION OF
NANKHATAI COOKIES” as a part of their course curricula.

………………………………….
(Dipyaman Chaudhuri)

Head,
Department of Food Processing Technology
Falakata Polytechnic
 CERTIFICATE - 2

This is to certify that RAKESH KARAK and NAMITA ROY, students of Falakata
Polytechnic, Department of Food Processing Technology, have successfully completed the project work
titled: “STUDY ON PRODUCTION OF NANKHATAI COOKIES” in partial fulfillment of requirement for
the completion of Diploma in Food Processing Technology as prescribed by West Bengal State Council
of Technical Education and Vocational Education and Skill Development.

This project is the record of authentic work carried out by them during the final year (Fifth
Semester) course. They have worked under my guidance.

Mr. Partha Pratim Paul

(Project Guide)

Lecturer and TPO,

Department of Food Processing Technology,
Falakata Polytechnic
 AKNOWLEDGEMENT

The success and final outcome of this project required a lot of guidance and assistance and we are
extremely fortunate to have got this all along the completion of our project work. Whatever we
have done is only due to such guidance and assistance and we would not forget to thank him.

We express deep sense of gratitude to the kind help and blessings from Mr. Mrinal Kanti
Byadh , Principal-in-Charge of Falakata Polytechnic.

We thank to Mr. Partha Pratim Paul ,Lecturer & TPO of Falakata Polytechnic, and also
our project guide for giving us the opportunity to do the project work in “STUDY ON PRODUCTION
OF NANKHATAI COOKIES” and providing us all support and guidance which made us complete the
project on time and installed a root of inspiration in us. We are extremely grateful to him for
providing such a nice support and guidance.

We are also thankful to Mr. Dipyaman Chaudhuri, HOD of Department of Food

Processing Technology, for his constant support.

We are also thankful to Mr. Santu Paul, Mr. Debanjan Rudra, and Mr. Dibyalok Raha,
lecturers of the department for their constant support.
Also we thank Mr. Bhola nath Roy, Lab Assistant for his support.

We hope such ways of blessing will shower on our lives. We tried our level best to
produce an error-free report but if there is any misspelled word or any other error, it is purely
unintentional.

Rakesh Karak Namita Roy

 CONTENTS

Sl. No. Title Page No.

1 Abstract 1
2 Introduction 2
3 Review of Literature 3-8
4 Materials & Methods 9-13
5 Results & Discussions 14-16
6 Conclusion 17
7 References 18
 Page No-1

ABSTRACT

Nankhatai cookies are a popular round, dome-shaped baked dessert. Nankhatai cookies are most
commonly baked until crisp. Nankhatai cookies were developed by wheat flour in one type and in
another type with rice flour. The present study attempted to develop a nutrient rich, low cost
gluten free snack nankhatai - a baked traditional authentic sweet, for patients suffering from
gluten sensitivity and celiac disease, using finger millets and legume flours in different
proportions to the standard recipe in order to provide a healthy alternative to the health conscious
individuals and celiac patients. Rice flour was selected for its balanced nutritional profile and
being gluten free, as a lifelong adherence to gluten free diet is the only available treatment for
celiac patients. This health promoting functional food product serves as an ideal snack for celiac
patients, ensuring well being of people suffering from gluten intolerance. It is revealed that
Nankhatai having a satisfactory acceptable taste, texture and colour without effect on aroma and
flavour can be prepared with rice flour & it has high nutritional value which was majorly accepted
by the trained panelists. Overall acceptability score was high as of 8. Proper methodology with the
right technology yielded a high tasty variety of cookies. This type of biscuit is very good in
flavour, taste, aroma and appearance. A good source of vitamin, minerals, iron , carbohydrate ,
protein. The average for sensory characteristic was the range of 7-8.
 Page No-2

INTRODUCTION

Nankhatai is a type of traditional Indian cookie that is popular across the country. It is a sweet and
crunchy cookie that has a crumbly texture and is flavored with cardamom and other spices. The
word "Nankhatai" is derived from two Persian words: "Nan" meaning bread and "Khatai"
meaning biscuit. Nankhatai is believed to have originated in Surat in the 16th century, when
Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to
meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery
to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started
selling dried bread at low prices. It became so popular that he started drying the bread before
selling it. With time, his experimentation with bread inspired him to ultimately invent nankhatai.
The main ingredients in nankhatai are refined flour, chickpea flour and semolina.

Nankhatai cookies are typically made with flour, butter, sugar, and cardamom powder. Some
variations may also include nuts, such as almonds or pistachios, and other spices, such as
cinnamon or saffron. They are usually baked until they turn a light golden brown color and are
then allowed to cool before being served.

These cookies are often served with tea or coffee and are a popular snack in India, especially
during festivals and celebrations. They are also a popular gift during the festive season and are
often packaged and sold in stores. Nankhatai cookies have a unique flavor and texture that make
them a favorite among cookie lovers worldwide.

OBJECTIVES

1) To provide a detailed recipe and instructions for making Nankhatai cookies, including
information about the ingredients, measurements, and baking process.
2) To develop a new recipe or variation of Nankhatai cookies, and to conduct sensory tests.
 Page No-3

REVIEW OF LITERATURE

A cookie (American English), or a biscuit (British English), is a baked or cooked snack

or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some
type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips,
nuts, etc.

Most English-speaking countries call crunchy cookies "biscuits", except for the United
States and Canada, where "biscuit" refers to a type of quick bread. Chewier biscuits are sometimes
called "cookies" even in the United Kingdom. Some cookies may also be named by their shape,
such as date squares or bars.

Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie
Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped
in chocolate or another sweet coating. Cookies are often served with beverages such
as milk, coffee or tea and sometimes dunked, an approach which releases
more flavour from confections by dissolving the sugars, while also softening their texture.
Factory-made cookies are sold in grocery stores, convenience stores and vending machines.
Fresh-baked cookies are sold at bakeries and coffeehouses.

Cookies are most commonly baked until crisp or else for just long enough to ensure soft
interior. Other types of cookies are not baked at all, such as varieties of peanut butter cookies that
use solidified chocolate rather than set eggs and wheat gluten as a binder. Cookies are produced in
a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter,
peanut butter, nuts, or dried fruits.

A general theory of cookies may be formulated in the following way. Despite its descent
from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as
a medium for cohesion. Water in cakes serves to make the batter as thin as possible, the better to
allow bubbles—responsible for a cake's fluffiness—to form. In the cookie the agent of cohesion
has become some form of oil. Oils, whether in the form of butter, vegetable oils, or lard, are much
more viscous than water and evaporate freely at a far higher temperature. Thus a cake made with
butter or eggs in place of water is much denser after removal from the oven.

Rather than evaporating as water does in a baking cake, oils in cookies remain. These oils
saturate the cavities created during baking by bubbles of escaping gases. These gases are primarily
composed of steam vaporized from the egg whites and the carbon dioxide released by heating the
baking powder. This saturation produces the most texturally attractive feature of the cookie, and
 Page No-4

indeed all fried foods: crispness saturated with moisture (namely oil) that does not render soggy
the food it has soaked into.

Classification of cookies
Cookies are broadly classified according to how they are formed or made, including at least these
categories:

 Bar cookies consist of batter or other ingredients that are poured or pressed into a pan
(sometimes in multiple layers) and cut into cookie-sized pieces after baking. In British
English, bar cookies are known as "tray bakes". Examples include brownies, fruit squares, and
bars such as date squares.
 Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the
baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip
cookies (Toll House cookies), oatmeal raisin (or other oatmeal-based) cookies, and rock
cakes are popular examples of drop cookies. This may also include thumbprint cookies, for
which a small central depression is created with a thumb or small spoon before baking to
contain a filling, such as jam or a chocolate chip. In the UK, the term "cookie" often refers
only to this particular type of product.
 Filled cookies are made from a rolled cookie dough filled with a fruit, jam or confectionery
filling before baking. Hamantashen are a filled cookie.
 Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes
by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded
cookies. Some cookies, such as hermits or biscotti, are molded into large flattened loaves that
are later cut into smaller cookies.
 No-bake cookies are made by mixing a filler, such as cereal or nuts, into a melted
confectionery binder, shaping into cookies or bars, and allowing to cool or harden. Oatmeal
clusters and rum balls are no-bake cookies.
 Pressed cookies are made from a soft dough that is extruded from a cookie press into various
decorative shapes before baking. Spritzgebäck is an example of a pressed cookie.
 Page No-5

 Refrigerator cookies (also known as icebox cookies) are made from a stiff dough that is
refrigerated to make the raw dough even stiffer before cutting and baking. The dough is
typically shaped into cylinders which are sliced into round cookies before baking. Pinwheel
cookies and those made by Pillsbury are representative.
 Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with
a cookie cutter. Gingerbread men are an example.
 Sandwich cookies are rolled or pressed cookies that are assembled as a sandwich with a sweet
filling. Fillings include marshmallow, jam, and icing. The Oreo cookie, made of two
chocolate cookies with a vanilla icing filling, is an example.

Other types of cookies are classified for other reasons, such as their ingredients, size, or intended
time of serving:

 Breakfast cookies are typically larger, lower-sugar cookies filled with "heart-healthy nuts and
fiber-rich oats" that are eaten as a quick breakfast snack.
 Low-fat cookies or diet cookies typically have lower fat than regular cookies.
 Raw cookie dough is served in some restaurants, though the eggs may be omitted since the
dough is eaten raw, which could pose a salmonella risk if eggs were used. Cookie Dough
Confections in New York City is a restaurant that has a range of raw cookie dough flavors,
which are scooped into cups for customers like ice cream.
 Skillet cookies are big cookies that are cooked in a cast-iron skillet and served warm, while
they are still soft and chewy. They are either eaten straight from the pan or cut into wedges,
often with vanilla ice cream on top.
 Supersized cookies are large cookies such as the Panera Kitchen Sink Cookie.[21] These very
large cookies are sold at grocery stores, restaurants and coffeeshops.
 Vegan cookies can be made with flour, sugar, nondairy milk and nondairy margarine.
Aquafaba icing can used to decorate the cookies.
 Cookie cakes are made in a larger circular shape usually with writing made of frosting.
Characteristics of Nankhatai cookies
Nankhatai is a type of Indian shortbread cookie that originated in the northern region of
India. The cookie is made from flour, sugar, ghee (clarified butter), and cardamom powder, and is
often topped with nuts such as pistachios or almonds.

Nankhatai has a rich history in Indian literature and culture. In the 16th century,
nankhatai was a popular treat among the Mughal ruling class, and it is mentioned in several
 Page No-6

literary works from that era. One of the most famous examples is the Urdu poet Mirza Ghalib,
who wrote a poem about nankhatai:

"Qadmon ko bachaate rahe, yun hi chalte rahe, Dekh kar nankhatai, yunhi muskurrate rahe."

Which translates to: "Saving our footsteps, we walked and walked, And upon seeing nankhatai,
we smiled and smiled."

In modern times, nankhatai continues to be a beloved treat in India and other parts of
the world with Indian communities. The cookie is often enjoyed with a hot cup of chai tea or
coffee and is a popular snack during festivals and celebrations.

In terms of taste, nankhatai has a buttery, crumbly texture and a slightly sweet and
aromatic flavor. Its unique combination of spices and nuts makes it a favorite among those who
enjoy Indian cuisine.

Overall, nankhatai is a delicious and culturally significant treat with a rich history in Indian
literature and cuisine.

‘Nutrilacto Bites’ are kind of nankhatai which is an Indian sweet, shortbread biscuits.
This product can prove to be good for lactating mothers. This was made to improve milk
production in the lactating mothers. As, in India, as per ‘National Family Health Survey -4’
(2015-16) only 54.9% children were exclusively breastfed until 6 months (Deepika Kinhal, 2018).
The demand for processed and convenience food is increasing constantly due to urbanization,
changing lifestyle and food habits of the people (Sheereen, 2013). Development of fortified
biscuits or other composite flour bakery products is the latest trend in bakery industry. The
growing interest in these types of bakery products is due to their better nutritional properties and
possibility of their use in feeding programs and in situations like starvation or earthquakes
(Pratima and Yadava, 2000).

Mounika et al. (2017) studied that The nankhatai prepared with 30% incorporation of
germinated brown rice flour was found to be best. In shelf life study free fatty acid content and
microbial quality of nankhatai was evaluated along with sensory evaluation. An increase in free
fatty acid content levels with storage was observed in nankhatai. Free fatty acid content for
nankhatai ranged between 0.65±0.02 to 0.83±0.02 respectively. In nankhatai the bacteria colonies
were observed in 15th and 30th days. The fungi were observed on the 30th day of storage in
nankhatai. From this study it may be concluded that germinated brown rice flour can be
successfully incorporated in nankhatai up to 30% to yield products of enhanced nutritional quality
with acceptable sensory attributes. Hence, development and utilization of such functional foods
 Page No-7

will not only improve the nutritional status of the population but also helps those suffering from
degenerative disease.

Manisha et al. (2021) revealed the nutritional composition of the developed bakery
products by using the composite flour of wheat and dried water chestnut. Four types of composite
flours were prepared using wheat and water chestnut in ratios; 80:20, 60:40, 40:60 and 20:80 (type
I, type II, type III and type IV, respectively). Water chestnut flour could be incorporated up to
20% level in nankhatai and biscuits. Nutritional evaluation of products revealed that with the
incorporation of water chestnut flour in wheat flour, the content of total sugars, starch, total
carbohydrates, calcium, total phenols, total flavonoids and antioxidant activity (DPPH) were
increased significantly in the baked products whereas crude protein, crude fat and crude fibre
content were found to be decreased significantly.

Hrushikesh et al. (2022) studied and suggested that Nankhatai cookies are a popular
round, dome-shaped baked dessert. Nankhatai cookies are most commonly baked until crisp.
Nankhatai cookies were developed by replacing the vanaspati with mango kernel oil. Mango
kernel oil has high oxidative stability, thus ensuring a long shelf life. Mango kernel oil replaced
vanaspati ghee at levels of 25%, 50% and 75%. The shelf life of the Nankhatai cookies was
evaluated for three months. There were significant variation observed in Peroxide value, Hardness
and FFA yielding a stable, better textured product.

Monica and Beenu (2019) attempted to develop a nutrient rich, low cost gluten free
snacknankhatai - a baked traditional authentic sweet, for patients suffering from gluten sensitivity
and celiac disease, using finger millets and legume flours in different proportions to the standard
recipe in order to provide a healthy alternative to the health conscious individuals and celiac
patients. These grains were selected for their balanced nutritional profile and being gluten free, as
a lifelong adherence to gluten free diet is the only available treatment for celiac patients.
Nankhatai were prepared by incorporating Ragi (finger millet) and Besan (chickpea flour) in
different proportions. Three sample products were prepared from the flour blends: Chickpea
(Besan) flour (BF) and Ragi flour (RF) by mixing them in the percentage proportions: 100:00,
90:10 and 75:25 (BF:RF, BF:RF, BF:RF). The nankhatais so formulated were evaluated for their
nutrient content viz. moisture, ash, fibre, carbohydrates, fat, protein, calcium and iron. Sensory
analysis, on a 9-point hedonic scale was also performed to assess their acceptability. The
nutritional evaluation showed significant difference in nutrient content, an increase in nutritive
value was observed with increase in proportion of chickpea flour. The result of the sensory
evaluation revealed that sample "AA"(BF:RF=100:00) was most acceptable with a score of 7.37,
closely followed by sample "AB" (BF:RF=90:10) with a score of 7.27 while "AC"
 Page No-8

(BF:RF=75:25) was least acceptable with a score of 6.61 and it is also a cost effective product.
Nankhatais showed high protein content 4.08%, also their calcium and iron content were
significantly high at 8.13% and 4%, respectively. Nutrient and sensory analysis reveal that the
baked product can be introduced as a healthy snack for celiac patients as well as for weight
watchers and individuals suffering from diabetes. This value added product had high protein and
mineral content, especially, calcium and iron content were significant. This health promoting
functional food product serves as an ideal snack for celiac patients, ensuring well being of people
suffering from gluten intolerance.
 Page No-9

MATERIALS AND METHODS

The raw materials were purchased fresh from Falakata local market, District: Alipurduar, West
Bengal. They were examined thoroughly for any defects and damages and pest infestation. The
defective ones were immediately discarded. The entire experiments were carried out in the
production and quality control laboratories of Department of Food Processing Technology,
Falakata Polytechnic.

1. Preparation of Nankhatai cookies from wheat flour

“NAKHATAI” are Traditional Indian Shortbread Cookies. The word “NANKHATAI” is Devied
from the Persian Word “NAN” Which means “BREAD” and “KHATAI” Which means
“BISCUIT”

MATERIALS INGREDIENTS

 Analytical Balance  Sugar Powder = 65gm

 Bowl  Refined Flower = 200gm

 Sieve  Baking Powder = 1gm

 Small Bowl  Butter = 150gm

 Petry Dish  Dry Fruit = 10gm

 Tray  Cardamon Powder = 5gm

 Rotary Oven

METHOD

1. We take wheat flower in a bowl.

2. Next add cardamon powder and baking powder or baking soda

3. Add powder sugar
4. Mix all of them well together. Ensure all the ingredients have combined well especially the
baking powder
5. Measure butter mix well to make a dough adding more butter as needed.
6. Then from that dough round shape is obtained.
7. Ensure you oven is pre heated for at least 15 min at 180 0C. When done the nankhatai will be
golden and almost dry on the top
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8. Immediately remove to a wire rack and cool them completely

9. Packaging and storage.
FLOW DIAGRAM FOR MANUFACTURE OF NANKHATAI
Selection of all Ingredients

Mixing the dough by dough mixer and creaming

Cutting and Moulding

Baking

Product (cookies) obtained

Serve or Packaging
 Page No-11

2. Preparation of Nankhatai cookies from rice flour

MATERIALS
 Analytical Balance

 Bowl  Sieve

 Small Bowl

 Petry Dish

 Beaker

 Tray

 Rotary Oven

INGREDIENTS
 Sugar Powder = 30gm

 Rice Flower = 95gm

 Baking Powder = 1gm

 Butter = 27 gm

 Egg = ½

 Vanilla extract= 4 drops

 Cardamon Powder = 5gm

METHOD
1. We take rice flower in a bowl.

2. Next add cardamon powder and baking powder

3. Add powder sugar and Egg then vanilla extract.
4. Mix all of them well together. Ensure all the ingredients have combined well especially the
baking powder
5. Measure butter mix well to make a dough adding more butter as needed
6. Then from that dough round shape is obtained.
7. Ensure you own is pre heated for at least 15 min at 1800C. When done the nankhatai will be
golden and almost dry on the top
8. Immediately remove to a wire rack and cool them completely.
9. Packaging & storage.
 Page No-12

All ingredients Before baking After baking

3. Preparation of Nankhatai cookies from composite flour

MATERIALS
 Analytical Balance
 Bowl
 Sieve
 Small Bowl
 Bikar
 Tray
 Rotary Oven

INGREDIENTS

 Sugar Powder = 45gm

 Rice Flower = 45gm
 Chickpea flour = 30gm
 Baking Powder = 1gm
 Milk = 3TBSP
 Butter = 25gm
 Cardamon Powder = 5gm

METHOD
 Page No-13

1. We take rice flower in a bowl.

2. Next add cardamon powder and baking powder

3. Add powder sugar then add Chickpea flour

4. Mix all of them well together. Ensure all the ingredients have combined well especially the
baking powder

5. Measure butter mix well to make a dough adding more butter as needed then milk are added

6. Then from that dough round shape is obtained.

7. Ensure you own is pre heated for at least 15 min at 1800C. When done the nankhatai will be
golden and almost dry on the top

8. Immediately remove to a wire rack and cool them completely.

9. Packaging & Storage.

Before baking After baking

 Page No-14

RESULTS & DISCUSSIONS

Nankhatai is an Indian eggless cookie/shortbread popularly served during teatime or as

an evening snack. They are also made during special occasions and festivals like Diwali. Unlike
many other cookies, these require very minimal ingredients that are already available in your
pantry. This recipe is said to originate from Surat in the 16th Century. When a certain Dutch
bakery started losing it customers, it started selling selling dried bread at low price. Further
experimentation led to the recipe of Nankhatai. The word “Nan” refers to bread and “Khatai” refer
to biscuit. Adding butter to this recipe makes the biscuit a melt-in-your mouth goodness.
Traditionally served with evening tea or snacks, this treat later on evolved to becoming a favourite
during festival, especially Diwali. Unfortunately, with the likes of commercial biscuits of Indian
and foreign brands becoming popular, this traditional and simple delicacy is dying a slow death.

India is the world’s second largest producer of food next to China, and has the potential
of being the biggest with its food and agricultural sector. The Indian bakery industry is one of the
biggest sections in the country’s processed food industry. Bakery products, which include bread
and biscuits, form the major baked foods accounting for over 82 per cent of the total bakery
products produced in the country. It enjoys a comparative advantage in manufacturing, with an
abundant supply of primary ingredients required by the industry, and is the third-largest biscuit
manufacturing country (after the United States and China). The bakery segment in India can be
classified into the three broad segments of bread, biscuits and cakes (Floris, 2016). Today, bakery
goods are not restricted to bread, cakes and biscuits. Indian market is observing the establishment
of bakery café chains in the form of Barista, Café Coffee Day and Monginis. The popular biscuit
variants in India are glucose biscuits, Marie, cream biscuits, crackers, digestive biscuits, cookies
and milk biscuits. As far as the Indian biscuit market is concerned, the shares of the branded and
organised sector and the unbranded and unorganised sectors are 60 per cent and 40 per cent
respectively. Indian bakery products, especially biscuits, are in great demand in developing
countries (Floris, 2016). Many bakery products are developed by the incorporation of chickpea
flour, semolina, flaxseeds, watermelon seeds and jaggery such as muffins, cookies, sattu, pappads
and many other. Globally, chickpea is the third most important pulse crop in production, next to
dry beans and field pea. India is the largest chickpea producing country with an average
production of 6.38 million MT during 2006-09, accounting for 66% of global chickpea production
 Page No-15

(Jukantil, 2012). Chickpea is a good source of carbohydrates and proteins, which together
constitute about 80% of the total dry seed mass.
Children will like Protein-Rich Nan-Khatai as it is a handy healthy snack moreover they can take
it either in morning or evening with a glass of milk. Pregnant women can take Protein-Rich
NanKhatai with their cup of tea either as a morning snack or evening snack. It has good amount of
fibre also which prevent the problem of constipation too.
SENSORY EVALUATION
Sensory Evaluation was conducted by Trained Panel and Semi-trained Panel. Overall
acceptability score was high as of 8. Proper methodology with the right technology yielded a high
tasty variety of cookies. This type of biscuit is very good in flavour, taste, aroma and appearance.
A good source of vitamin, minerals, iron , carbohydrate , protein. The average for sensory
characteristic was the range of 7-8. Sensory evaluation studies conducted in the project indicated
an overall acceptability score of 8 and more on Hedonic rating tests for the product developed.
The entire products gave high yield with good color and flavor and taste. The production
methodology yielded a high quality product with excellent taste, colour, texture and mouth feel
due to controlled and standardized method of production.
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CONCLUSION

The experimental study was undertaken to develop Protein-Rich Nan-Khatai as a

healthy snack for children and pregnant ladies. According to World Health Organization, protein
energy malnutrition refers to “imbalance between the supply of protein and energy and the body’s
demand for themto ensure optimal growth and function”. Malnutrition has been defined as a
“pathological state resulting from a relative or absolute deficiency or excess of one or more
essential nutrients”, it is one of the principle public health problems affecting large sections of
populations especially children in developing countries High prevalence of low birth weight, high
morbidity and mortality in children and poor maternal nutrition of the mother continue to be major
nutritional concerns in India. The purpose is to utilise the nutrients which give protein, fibre along
with energy and good fat. The best thing in the Protein-Rich Nan-Khatai was any added color,
essence and preservative were not used. All the ingredients are beneficial for health and have their
own nutritional health benefits. All the ingredients together make the product acceptable and
likeable by the consumers. As a snack, it fulfills the satiety, hunger and nutrient requirements also.
This will inculcate a good habit among people for eating healthy nutrient rich cookies. The
ingredients used for product development are healthy and provide appropriate amount of energy,
protein, fats and fibres as well as rich in anti-oxidants also. It can be consumed daily as it is better
than other processed biscuits or cookies or bakery products which are available in market
moreover developed product was not only cross all the test outstandingly even it provides us
various nutrients also.
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REFERENCES

http://ecoursesonline.iasri.res.in/mod/page/view.php?id=17121
Food Science by B. Srilaksmi
Food Science by Norman & Potter
Text Book of Preservation by Giridharilal & Siddapa
Wikipedia
Agritech TNAU portal
Bakery Technology by Y.A. Kumar

Bakery Technology by Matz