Food Science Research Journal

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Studies on Development and Quality Evaluation of Composite Flour Cookies


Affiliations
1 Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), India
2 Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), India
3 Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), India
     

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The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.

Keywords

Composite Flour, Oat Cookies, Composite Flour Cookies, Diabetic Cookies.
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  • Studies on Development and Quality Evaluation of Composite Flour Cookies

Abstract Views: 172  |  PDF Views: 0

Authors

S. D. Katke
Department of Food Chemistry and Nutrition, MIP College of Food Technology, Aundha, Hingoli (M.S.), India
G. R. Pandhare
Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (M.S.), India
P. S. Patil
Department of Food Science and Technology, MIT College of Food Technology, Aurangabad (M.S.), India

Abstract


The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.

Keywords


Composite Flour, Oat Cookies, Composite Flour Cookies, Diabetic Cookies.

References