Evaluation of Physical, Chemical and Sensory Properties of Multigrain Cookies Prepared Using Wheat, Oats and Barley Flours

Abstract

Barley, oats and wheat flour was used to formulate composite flour (CF). Composite flour (CF) was made by substituting wheat flour with oats and barley in different proportions of blending, that is20%, 40%, 60% and 80%. The physical and functional attributes of different blends of composite flour were studied. The qualitative analysis of the prepared multigrain cookies was examined on the basis of physical and proximate analysis. In composite flour, the content of fat, protein and carbohydrate increased as the mixing proportion of the flours increased steadily. The Water absorption capacity (WAC) and swelling capacity (SC) of the composite flours progressively increased as the proportions of the flours blending increased. Furthermore, the diameter of the cookies also decreases with increasing level of blending proportion in wheat flour, and the same effect can increase the hardness nature of the cookies. The cookies prepared from the 80% blend (CF4) achieved the highest overall acceptability score.