Vol. 11, Issue 12 (2022)

Bakery products are gaining popularity day by day. Among all bakery products cookies have high consumer acceptance. India presently consumes the most biscuits in the world. Refined wheat flour is commonly used for making cookies whose nutritive value is comparatively low where on other hand consumers demand for nutritionally enriched food products is growing. Keeping these facts in view, the present investigations was carried out to formulate ragi and whole wheat flour supplemented cookies along with favourite cardamom natural essence in three different proportions. Type I, Type II and Type III formulations were prepared which contain refined wheat flour, ragi flour and whole wheat flour in different levels. From above three formulations Type II was selected according to 10 semi trained panelist members by using 9 point hedonic scale. It was found that organoleptic evaluation of Type II formulation had scored highest in body and texture (7.81), overall acceptability (7.82), taste (7.52). The most acceptable formulation was selected for their nutritional composition. Nutritional properties showed that Type II formulation had maximum crude protein (9.46%), carbohydrates (59.90%), and crude fat (17.12%). The iron and calcium content was found to be 9.6 and 150 mg per 100 g of product. As ragi is rich source of calcium, iron and whole wheat is good source of iron there supplementation significantly improved the iron and calcium content of cookies. Thus, it may be concluded that good quality cookies could be prepared by using refined wheat flour: ragi flour: whole wheat flour as 40:30:30 which helps to improve the nutritional status of consumer.