出版社：Pakistan Society of Food Scientists and Technologists
摘要：Multigrain cookies have been developed to meet the needs of health benefits of different cereal grain. Replacement of oat and barley flours with wheat flour in different levels has been carried out to evaluate the effect on physicochemical and sensory analysis of the multigrain cookies to find out the best treatment for commercialization. The results pertaining to sensory evaluation of cookies indicated that T 6 (10% oat, 10% and 80% wheat flour) got the highest score for fresh cookies which subsequently decreased but remained the highest. Physical analysis revealed that hardness was observed the highest in cookies T 0 which decreased significantly with increase in replacement of oat and barley flou r. Fructurability values increased fro m cookies T 0 to cookies T 6 sho wing that cookies with oat and barley were crunchier. Color became darker and water activity of cookies increased significantly. Spread factor of cookies decreased with increasing the level of oat and barley flour
关键词：Oat; Barley; Wheat; Replacement; Physicochemical and Sensory
