Present investigation was undertaken to formulate and prepare cookies by using mixtures of white wheat flour and jamun seed powder at various proportions viz. 5: 95, 10: 90, 15: 85, 20: 80, 25: 75. Physico-chemical characters as well as sensory quality attributes of the cookies were determined. Maximum overall acceptability score of 7.8 was obtained for the fresh product prepared with white wheat flour and jamun seed powder in 5: 95 proportion.
Jamun Seed Powder, white wheat flour, Cookies, sensory characters
