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Reseach Article

Textural, Color and Sensory Attributes of High Fiber Cookies Supplemented with Oatmeal Flour

Published on July 2018 by Rubrinder Singh Sandhu, Rajni Kamboj, Bhupinder Singh
International Conference on Advances in Emerging Technology
Foundation of Computer Science USA
ICAET2017 - Number 4
July 2018
Authors: Rubrinder Singh Sandhu, Rajni Kamboj, Bhupinder Singh
1dd56443-f5f0-4649-8118-9702c4513a7f

Rubrinder Singh Sandhu, Rajni Kamboj, Bhupinder Singh . Textural, Color and Sensory Attributes of High Fiber Cookies Supplemented with Oatmeal Flour. International Conference on Advances in Emerging Technology. ICAET2017, 4 (July 2018), 21-24.

@article{
author = { Rubrinder Singh Sandhu, Rajni Kamboj, Bhupinder Singh },
title = { Textural, Color and Sensory Attributes of High Fiber Cookies Supplemented with Oatmeal Flour },
journal = { International Conference on Advances in Emerging Technology },
issue_date = { July 2018 },
volume = { ICAET2017 },
number = { 4 },
month = { July },
year = { 2018 },
issn = 0975-8887,
pages = { 21-24 },
numpages = 4,
url = { /proceedings/icaet2017/number4/29663-7101/ },
publisher = {Foundation of Computer Science (FCS), NY, USA},
address = {New York, USA}
}
%0 Proceeding Article
%1 International Conference on Advances in Emerging Technology
%A Rubrinder Singh Sandhu
%A Rajni Kamboj
%A Bhupinder Singh
%T Textural, Color and Sensory Attributes of High Fiber Cookies Supplemented with Oatmeal Flour
%J International Conference on Advances in Emerging Technology
%@ 0975-8887
%V ICAET2017
%N 4
%P 21-24
%D 2018
%I International Journal of Computer Applications
Abstract

High fiber cookies prepared by substituting refined wheat flour with oatmeal flour (0-30 %). Hardness of the control cookies was 57. 05 N and it increases with addition of oatmeal flour progressively. Cookies with 30% oatmeal flour having hardness 107. 82 N. The color (L*, a*, b*) values and sensory characteristics of the prepared cookies were evaluated and compared with control sample. Whiteness of the prepared cookies decreases significantly (P<0. 05) with increase in the level of oatmeal flour. a* value increases from 5. 48-14. 27 and 8. 04-15. 13 whereas b* values from 29. 23-33. 54 and 30. 41-34. 87 for top and bottom surface, respectively. Sensory evaluation depicted that with increase in the levels of oatmeal flour (upto 10 %) improved overall acceptability. Further increase in the levels of oatmeal flour lowered the sensory score of the cookies.

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Index Terms

Computer Science
Information Sciences

Keywords

Oatmeal Flour Fiber Cookies Hardness Color Characteristics And Sensory Analysis