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Standardization and Sensory Evaluation of High Fibre Oatmeal (Avena sativa) Cookies

Name: Standardization and Sensory Evaluation of High Fibre Oatmeal (Avena sativa) Cookies
Keywords: 2. Zero hunger

descriptionPublicationkeyboard_double_arrow_right Article 25 Jun 2022Publisher:Zenodo

Authors: Ambika Choudhary; Hrishi Kumar Rawat; Mahendra Khobre; Sai CharanVadisepu; Sarthak Shrivastava; Dr. Niharika M. Ganasan;

doi: 10.5281/zenodo.6735935 , 10.5281/zenodo.6735936

Standardization and Sensory Evaluation of High Fibre Oatmeal (Avena sativa) Cookies

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Abstract

Cookies are a popular snack food due to their variety in taste, crispiness, and digestibility. A study was conducted to develop and evaluate the sensory and physical characteristics of cookies made from oats (Avena sativa) and wheat flour (Triticum aestivum L.). Wheat flour has a better binding ability and would be ideal for making nutritious high fibre oatmeal cookies. The sensory analyses revealed that the cookies enriched with 19.01 percent oatmeal had acceptable organoleptic properties. Physical properties of the cookies with respect to spread ratio changed from 30.23 to 35.26 respectively. The wheat flour and oatmeal mixture in A3 composition was successful in the formulation of high fibre cookies

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