Vol. 11, Issue 1 (2022)

Author(s):
Sunil, Neelesh Chauhan, Vipul Chaudhary, Sweta Singh and BR Singh

Abstract:
Experiments were conducted to development, quality evaluation and storage stability of cookies made from wheat flour, pumpkin flour and pumpkin seed flour. The cookies were formulated by taking different proportion of flours in the ratio of (T₁₀₀) 100:0:0, (T₁) 90:7.5:2.5, (T₂) 80:15:5, (T₃) 70:20:10 and (T₄) 60:25:15 respectively. Wheat flour of the ratio of 100:0:0:0:0 was considered as control. All the samples were packed in high density polyethylene (HDPE) and stored at room temperature from 0 to 120 days for quality evaluation. After preparation of cookies various physico-chemical properties were determined, i.e., moisture content, ash content, protein content and fat content.