Standardization Process for Preparation of Multigrain Cookies

The present investigation was carried out to standardize the process for preparation of multigrain cookies and to study changes in chemical composition and organoleptic properties of multigrain cookies during storage. For preparation of cookies, the level of all the ingredients were standardized by conducting preliminary trials with 0, 10, 15, 20 and 25 per cent (w/w) substitutionof maida with defatted soy flour and oat flour. In the experiments, the levels of other ingredients were kept constant. The fresh cookies had average moisture content 3.59 per cent, ash 1.62 per cent, crude fat 22.97 per cent, crude protein 9.75 per cent, crude fibre 2.55 per cent and carbohydrate 60.12 per cent. It was observed that increasing defatted soy flour and oat flour in composite flour moisture, ash, protein, crude fibre and crude fat content increasing whereas carbohydrate decreases. The standardized cookies containing 15 per cent defatted soy flour and 15 per cent oat flour were packed in low density polyethylene (LDPE) and high density polyethylene (HDPE) packages and stored at ambient condition for 90 days to study the storage stability. The sensory evaluation of cookies was carried out regularly at an interval of 15 days. The HDPE package was most acceptable on the basis of sensory quality of cookies. In accordance to the results, it may be concluded that 15 per cent defatted soy flour and 15 per cent oat flour can be incorporated in formulation of cookies without affecting their overall acceptability.