Vol. 11, Issue 1 (2022)

Author(s):
Puja Maurya, Er. Dorcus Masih, Er. Chitra Sonkar and Anupama Singh

Abstract:
The present research work was designed to formulation and quality evaluation of multigrain cookies (Refined-wheat flour, corn flour and kodo millet flour). The aim of this research work was to study the quality evaluation of the cookies. The seven sample T0, T1, T2, T3, T4, T5 and T6 were developed by refined-wheat flour, corn flour, kodo millet flour and butter, sugar, milk powder, baking powder was also incorporated. The prepared cookies were packed in LDPE (Low-density polyethylene) and stored at ambient temperature (30±4 ℃) for 90 days. The prepared cookies were subjected to chemical and sensory analysis. The chemical analysis of the fresh cookies Showed that moisture content % between 3.56-4.18%, ash content 0.92- 1.49%, protein content 11.86- 13.41%, reducing sugar content 89.85-85.79%, fat content 22.32-20.30% and fibre content 0.83-1.61% The result of sensory (appearance, taste, flavour, texture, colour and overall acceptability) was evaluated by five point hedonic-scale and it was done by the panellist members. The overall acceptability was determined by chemical analysis (Moisture, Ash, Fat, protein, Fibres) sensory evaluation and microbial analysis, sample T0, T1, T2, T3, T4, T5 and T6 with 6.8%, 6.7%, 6.4%, 6.7%,6.2%, 6% and 7.3% and sample T6 was found to be satisfactory.