National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The properties of cookies prepared with the use of peanut milk residue flour (PMR) were studied.In this study the mixing ratios of refined wheat flour (RWF) and peanut milk residue flour (PMR) were T-I (RWF:PMR=90:10), T-II (RWF:PMR=80:20), T-III (RWF:PMR=70:30), T-IV (RWF:PMR=60:40), T-V (RWF:PMR=50:50) respectively and for control (RWF=100). The physical properties i.e. length, width and thickness of developed cookies were increase with increases PMR with RWF and spread factor of developed cookies were decrease with increases PMR with RWF in this study. The hardness of developed cookies was significant decrease upon substitution of PMR with RWF. It was observed that the WAI and WSI were increases as the percentage of PMR in RWF increases. Cookies are ideal for nutrient availability, palatability, compactness and convenience. The main objective of this study was to investigate the effect of PMR on the several measurable characteristics of cookies.
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