Preparation of Cookies From Admixture of Barley and Oat FLOUR

An investigation was undertaken to explore the possibility of using Barley and Oat flour in preparation of cookies and study the changes in physicochemical and sensory characteristics. Cookies were prepared from blends of refined flour containing different levels (50 – 70%) of Barley and (30 – 50%) of Oat flour. The overall acceptability of cookies containing 60% Barley and 40% Oat flour scored maximum. On the basis of overall acceptability score of cookies, it was observed that formulation containing 60% level of Barley and 40% Oat flour was found most acceptable. The optimized cookies contained, moisture (3.29%), Protein (8.15%), fat (19.68%), Total ash (2.44%) and carbohydrate (66.42%). On the basis of above findings it is concluded that good quality cookies can be prepared with the incorporation of Barley and Oat flour. Thus as far as product acceptability judged by sensory evaluation, the treatment can be rated as T₂ >T₁ >T₃>T₀