Standardization and Sensory Evaluation of High Fibre Oatmeal (Avena sativa) Cookies


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

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.

CALL FOR PAPERS


Paper Submission Last Date
31 - March - 2024

Paper Review Notification
In 1-2 Days

Paper Publishing
In 2-3 Days

Video Explanation for Published paper

Never miss an update from Papermashup

Get notified about the latest tutorials and downloads.

Subscribe by Email

Get alerts directly into your inbox after each post and stay updated.
Subscribe
OR

Subscribe by RSS

Add our RSS to your feedreader to get regular updates from us.
Subscribe