1Senior Research Assistant, Department of Food Science and Nutrition, ASPEE College of Nutrition and Community Science, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar-385506 (Gujarat)
2Dean & HOD, Department of Food Science and Nutrition, ASPEE College of Nutrition and Community Science, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar-385506 (Gujarat)
*Email: bilkis263220@gmail.com
Online published on 13 May, 2025.
The research intended to explore the possibility of fortifying the wheat flour, soy flour and rice bran to formulate the functional cookies which have the ability to improve the quality of food products due to various functional properties. Composite flour was prepared by substituting the wheat flour with soya flour and rice bran in the ratio of 100:0:0, 75:15:10, 65:20:15, 55:25:20, 45:30:25 respectively. Prepared cookies were subjected to Physical analysis and sensory analysis to evaluate their suitability of the cookies for consumption. The prepared cookies’ were assessed and evaluated using Semi-trained but experienced panelists were asked to judge a particular sensory characteristic. Composite scoring test was used in the present studied for sensory evaluation. The sensory analysis revealed that there are significant differences (p≤0.05) between treatments for sensory attributes like colour and appearance, aroma, texture, taste and overall acceptability. Sensory rating of cookies for colour and appearance shows that control treatment T0 (15.08) ranked at top due to excellent colour, followed by T1 (14.54), T2 (13.77), T3 (13.23) and T5 (12.62). while minimum colour observed in T4 (12.46) The mean score of colour had been decline from 15.08 to 12.46.
Wheat flour, Composite flour, Cookies, Organoleptic attributes, Overall acceptance
