Vol. 12, Issue 8 (2023)

The produced cookies' physical characteristics, including diameter, thickness, spread ratio, and weight ranged from 42.69 to 46.23 millimeters, 10.8 to 12.12 millimeters, 3.52 to 4.28 millimeters, and 11.42 to 14.28 g respectively. The regression model for the aforementioned physical characteristics was non-significant. Color, appearance, texture, taste, and general acceptability of the cookies were given sensory scores ranging from 6.25 to 8.75, 5.5 to 8.5, 6.15 to 8.5, 6.75 to 8.25, and 5.95 to 8.4 correspondingly. The findings of the regression model for the aforementioned sensory attributes were found to be 5% significant. The information revealed that the sensory qualities of the cookies were positively linearly significant as a function of the amount of barley flour used into the cookies. Hunter colour values of developed barley fortified cookies i.e., L*, a* and b* values ranged from 34.58 to 55.65, 9.86 to 12.02 and 13.88 to 30.2 respectively.