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Vol. 7, Issue 7 (2018)

Development and quality evaluation of multigrain cookies

Author(s):
Veer Pal, Thejus Jacob, Vipin Kumar, Binod Kumar Bharti and Neha Pandey
Abstract:
Baking Industry is considered as one of the major segments of food processing in India. Bakery products have become popular among different cross sections of the population due to an increased demand for convenience foods. Cookies, among the bakery products, are most significant in the world. These are an important food product used as snacks by children and adults. Cookies differ from other baked products like bread and cakes due to their low moisture content which ensures that they are free from microbial spoilage and confer a long shelf life on the product. The present investigation is an attempt to formulate higher nutritional value of cookies with added health benefit by addition of green gram flour and oats flour with whole wheat flour. In the present study treatment T0, T1, T2 and T3 were formulated in which multigrain cookies was prepared by using Whole Wheat Flour: Oats Flour: Green Gram Flour (WWF: OF: GGF) was in the ratio of (100:00:00, 70:20:10, 70:15:15, 70:10:20) respectively. It was found that among all treatments T3 scored higher in body and texture (7.9), flavour and taste (7.8), overall acceptability (7.40) was considered as optimized product. The carbohydrate, protein, fat, ash, Total Solid (TS) and moisture percent of T3 treatment was found to be 40.97, 18.45, 28.17, 1.89, 89.55 and 10.35 respectively.
Pages: 1002-1007  |  387 Views  38 Downloads
How to cite this article:
Veer Pal, Thejus Jacob, Vipin Kumar, Binod Kumar Bharti, Neha Pandey. Development and quality evaluation of multigrain cookies. Pharma Innovation 2018;7(7):1002-1007.
The Pharma Innovation Journal