Evaluation of physical, chemical and sensory properties of multigrain cookies prepared using wheat, oats and Barley flours Sharma Shikha*, Garg Amar P. School of Biological Engineering & Technology, Deemed to-be-University, NH-58, Modipuram, Meerut *Corresponding Author Email- shikhasharma00926@gmail.com, vicechancellor@shibhituniversity.ac.in
Online published on 20 May, 2023. Abstract Barley, oats and wheat flour was utilized to formulate composite flour (CF). Composite flour (CF) was made by substituting wheat flour with oats and barley at different blending proportions i.e. 20%, 40%, 60% and 80%. The physical and functional attributes of different blends of composite flour were studied. Different composite flours with different ration are used to prepare cookies. For qualitative analysis of prepared multigrain cookies were examined on the basis of physical and proximate analysis. In composite flour, fat, protein and carbohydrate content was increased as the blending proportion of flours is increased steadily. Water absorption capacity (WAC) and swelling capacity (SC) of composite flours is progressively increased as the blending proportions of flours increased. In addition cookies diameter is also decreased with the increment in the level of blending proportion in wheat flour, and same effect can increased cookies hardness nature.The cookies prepared from 80% blend (CF4)attained highest overall acceptability score. Top Keywords Composite flour, Barley, Oats, Wheat, Cookies. Top |