Studies on development and quality evaluation of composite flour cookies

Autor:	S. D. Katke, G. R. Pandhare, P. S. Patil
Rok vydání:	2018
Předmět:	media_common.quotation_subject Flavour Organoleptic Wheat flour Quality (business) Food science Mathematics media_common
Zdroj:	FOOD SCIENCE RESEARCH JOURNAL. 9:390-395
ISSN:	2230-9403 0976-1276
DOI:	10.15740/has/fsrj/9.2/390-395
Popis:	The present investigation focuses on standardization the process for composite flour (Oat and wheat flour) cookies and its quality evaluation. Cookies were fortified with oat flour at 0, 20, 40, 60, 80 and 100 per cent level of incorporation. The product prepared was evaluated for colour, flavour, taste, texture, appearance and overall acceptability using semitrained panel members on 9 point hedonic rating. It can be concluded that the oat flour can be used successfully in preparation of cookies at the replacement level of 80 per cent and 100 per cent levels without any undesirable changes in physical, chemical and organoleptic attributes of cookies.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::925733814feec141316314cce0b9d2b2 https://doi.org/10.15740/has/fsrj/9.2/390-395 Zobrazit plný text záznamu