Physical, Microbial and Sensory Qualities of Cookies Produced from Composite Flour

Cookies are produced from blends of chickpea, wheat, soybean, sorghum and oat flours, which is extremely important as there are important crops, which are good source of protein, minerals and trace elements. Chickpea flour was prepared from four different varieties i.e. two Kabuli varieties -Kripa (Phule 0-0517) and RVKG- 101 and two desi- JAKI-9218 & JG-130. Blend was prepared by homogenously mixing chickpea with other flours in the proportions of 60:10 (60% chickpea & 10% of each other flours used to bake cookies). The study was carried out to evaluate the varietal effect of these blended flours on physical, microbial and sensory qualities. Bacterial and Fungal growth were evaluated using standard form. Consumer preference was also determined using a taste panel list. The main quality scores of bacterial count on the cookies from 0 to 90 days of four varieties ranged (0.28-14.03 x 10(4) and 0.21-8.19 x 10(4) cfu/100g) for total viable count on PDA & NAM. For limgal count on PDA & NAM medium ranges (0.06-0.85 x 10(7) and 0.03 -0.74 x 10(7) cfu/100g) were estimated. The counts were minimal and within acceptable limits. In sensory evaluation of cookies it was carried out in 20-35, 35-50 & 50-65 age groups. In all the age groups cookies made from flours of different varieties were found significantly different (p<0.05) exist in color, texture, taste and mouthfeel. Cookies made form kabuli gram had overall higher ranking than those made form desi gram varieties.