Abstract

DEVELOPMENT AND QUALITY ASSESSMENT OF FORTIFIED COOKIES PREPARED BY USING WHEAT FLOUR, JACKFRUIT FLOUR AND SAGO FLOUR

Sahil Kumar Singh*, Shanker Suwan Singh and John David

ABSTRACT

This thesis presents a comprehensive study on the development and quality assessment of Fortified cookies formulated with a blend of wheat flour, jackfruit flour, and sago flour. As the demand for plant-based and gluten-free alternatives continues to rise, the need for innovative and nutritious baked goods has grown substantially. There search conducted in this study addresses this need by exploring the utilization of these three distinct flours to create a delicious, nutritious, and environmentally sustainable Fortified cookie. The data collected on different aspects were tabulated & analyzed statistically using the methods of variance & critical difference. Physiochemical analysis (Fat, Protein, Carbohydrate, Ash, Moisture, Fiber and Total Solid) was done for estimating its nutritional content and for organoleptic characteristics (Colorand Appearance, Taste and Flavour, Aroma,
Consistency & Overall Acceptability) were judged by 9point hedonic scale. Carbohydrate percentage for treatments T0, T1, T2, and T3were 56.22, 57.95, 58.27 and 58.59respectively.The Cost Analysis of final product for treatments T0, T1, T2 and T3 were 21.29/-, 32.08/-, 38.23/- and 44.39/- Rs/100g respectively. According to analysis treatment T3 with ratio 60:30:10 was found to be the best among all.

Keywords: Fortified Cookies, SagoFlour, Organoleptic, Physico-Chemicalanalysis.