PH22018050478U3 - Krill Enriched Malunggay Cookies - Google Patents

Krill Enriched Malunggay Cookies

Info

Publication number
PH22018050478U3
PH22018050478U3 PH2/2018/050478U PH22018050478U PH22018050478U3 PH 22018050478 U3 PH22018050478 U3 PH 22018050478U3 PH 22018050478 U PH22018050478 U PH 22018050478U PH 22018050478 U3 PH22018050478 U3 PH 22018050478U3
Authority
PH
Philippines
Prior art keywords
grams
malunggay
krill
powder
cookies
Prior art date
Application number
PH2/2018/050478U
Other versions
PH22018050478Y1 (en
PH22018050478U1 (en
Inventor
Edzil Besonia
Sheila Mae Aranzado
Jayven L Fuego
Nevalyn Joy L Aminoso
Original Assignee
Capiz State Univ Mambusao Satellite College
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Capiz State Univ Mambusao Satellite College filed Critical Capiz State Univ Mambusao Satellite College
Priority to PH2/2018/050478U priority Critical patent/PH22018050478U3/en
Publication of PH22018050478Y1 publication Critical patent/PH22018050478Y1/en
Publication of PH22018050478U1 publication Critical patent/PH22018050478U1/en
Publication of PH22018050478U3 publication Critical patent/PH22018050478U3/en

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

This utility model relates generally to levelling the amount of Krill powder in relation to the amount of malunggay (moringa) in the pastry to reach its optimum quality in terms of appearance, flavor, texture, color, aroma, and general acceptability. It utilizes common preparation methods such as sun-drying/ air-drying, grinding, and baking. The composition of making a krill-enriched malunggay cookies includes 250 grams of flour, 12.5 grams of malunggay (moringa) powder, 10 grams of powdered krill, 5 grams of baking-powder, a pinch of salt, 200-gram butter until it becomes creamy, 240 grams of sugar, 54 grams of egg, 2.5 grams of vanilla. Using the Plackett-Burnam Design it was determined that using 100% flour, 5% malunggay powder, and 4% krill, make the cookies' sensory and general acceptability to its optimum.
PH2/2018/050478U 2018-11-12 2018-11-12 Krill Enriched Malunggay Cookies PH22018050478U3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH2/2018/050478U PH22018050478U3 (en) 2018-11-12 2018-11-12 Krill Enriched Malunggay Cookies

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH2/2018/050478U PH22018050478U3 (en) 2018-11-12 2018-11-12 Krill Enriched Malunggay Cookies

Publications (3)

Publication Number Publication Date
PH22018050478Y1 PH22018050478Y1 (en) 2019-10-02
PH22018050478U1 PH22018050478U1 (en) 2019-10-02
PH22018050478U3 true PH22018050478U3 (en) 2019-12-18

Family

ID=68577655

Family Applications (1)

Application Number Title Priority Date Filing Date
PH2/2018/050478U PH22018050478U3 (en) 2018-11-12 2018-11-12 Krill Enriched Malunggay Cookies

Country Status (1)

Country Link
PH (1) PH22018050478U3 (en)

Also Published As

Publication number Publication date
PH22018050478Y1 (en) 2019-10-02
PH22018050478U1 (en) 2019-10-02

Similar Documents

Publication Publication Date Title
CN103975998A (en) Low sugar triticale and purple sweet potato crisp biscuit and preparation method thereof
PH22018050478U3 (en) Krill Enriched Malunggay Cookies
RU2420979C1 (en) Shortbread cookie production method
CN105230742A (en) Rose flower cookie biscuit
JP2016185084A (en) Shoe puff manufacturing method
CN104621215A (en) Crisp cookies
JP2015084693A (en) Topping dough for bakery
PH22022050303U1 (en) Composition of ashitaba leaves and bitter gourd flavored pasta
PH22018000572Y1 (en) COMPOSITION OF CHOCOLATE FLAVORED SWEET POTATO (Ipomea batatas) LEAVES CRACKER
PH22018000568U1 (en) Composition of cheese flavored sweet potato leaves (ipomoea batatas) cracker
MX2022015431A (en) Composition of nixtamalized corn dough to prepare tortillas with improved shelf life.
CN107625032B (en) Noodle modifier and noodle special flour
WO2019088604A3 (en) Prepared frozen food batter mix composition containing allulose, and use thereof
TR2023008972A2 (en) ALMOND PITA
PH22018000566Y1 (en) COMPOSITION OF SWEET POTATO (Ipomea batatas) LEAVES BISCUIT
UA117061U (en) WAREHOUSE FOR PREPARING Biscuits
PH22020050412U1 (en) Composition of cookies fortified with cocoa liquor and desiccated coconut
PH22022050098U1 (en) A COMPOSTION OF BAMBOO SHOOT (Bambusa blumeana) Cookies
PH22015000296Y1 (en) Pili (canarium ovatum) based pastry product
KR20220015821A (en) A dough and preparation method thereof
PH22021051571U1 (en) FFORMULATION OF CHOCO COOKIES FORTIFIED WITH BLUE TERNATE FLOWER ( Clitoria ternatea L.)
NZ746438A (en) Process for customising the flavour of breads or pastries
NZ746438B2 (en) Process for customising the flavour of breads or pastries
PH22019001083Y1 (en) Formulation of camote (ipomoea batatas) bread
Lević et al. Supplementing speciality breads with sugar beet molasses.