During present investigation 50: 50 (wheat flour: oat) cookies scored maximum sensory score. Cookies were also prepared with a mixture of 20% wheat flour (Maida), 30% soy flour and 50% oat flour. Efforts were also made to prepare cookies with the addition of sucralose. The cookies prepared with maida, oat flour and soy flour were rich in fat, protein and crude fibre content.
Wheat flour (Maida), soy flour, oat flour, sucralose
