Authors :
Ambika Choudhary; Hrishi Kumar Rawat; Mahendra Khobre; Sai CharanVadisepu; Dr. Niharika M. Ganasan; Sarthak Shrivastava
Volume/Issue :
Volume 7 - 2022, Issue 5 - May
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3bvRVBL
DOI :
https://doi.org/10.5281/zenodo.6735936
Abstract :
Cookies are a popular snack food due to their
variety in taste, crispiness, and digestibility. A study was
conducted to develop and evaluate the sensory and
physical characteristics of cookies made from oats (Avena
sativa) and wheat flour (Triticum aestivum L.). Wheat
flour has a better binding ability and would be ideal for
making nutritious high fibre oatmeal cookies. The
sensory analyses revealed that the cookies enriched with
19.01 percent oatmeal had acceptable organoleptic
properties. Physical properties of the cookies with respect
to spread ratio changed from 30.23 to 35.26 respectively.
The wheat flour and oatmeal mixture in A3 composition
was successful in the formulation of high fibre cookies.
Keywords :
A3 composition, cookies, oatmeal, organoleptic, sensory characteristics, etc.
Cookies are a popular snack food due to their
variety in taste, crispiness, and digestibility. A study was
conducted to develop and evaluate the sensory and
physical characteristics of cookies made from oats (Avena
sativa) and wheat flour (Triticum aestivum L.). Wheat
flour has a better binding ability and would be ideal for
making nutritious high fibre oatmeal cookies. The
sensory analyses revealed that the cookies enriched with
19.01 percent oatmeal had acceptable organoleptic
properties. Physical properties of the cookies with respect
to spread ratio changed from 30.23 to 35.26 respectively.
The wheat flour and oatmeal mixture in A3 composition
was successful in the formulation of high fibre cookies.
Keywords :
A3 composition, cookies, oatmeal, organoleptic, sensory characteristics, etc.
