College of Food Technology, Marathwada Agricultural University, Parbhani-431 402, (MS) India
Soybean and corn blend at 30:20 ratios was prepared, mixed with butter, sugar, baking powder and beatened eggs to prepare a dough. The dough was baked at 160°C for 15 min. The cookies prepared from soybean were rich in crude fat, protein, fiber and ash, with good nutritional and acceptable organoleptic qualities.
Soybean flour, corn flour, cookies, sensory properties
