Vol. 13, Issue 2 (2024)

Author(s):
Ramcharan Patel and Shashi Gour

Abstract:
Due to consumer awareness of nutrition, the use of barley flour and other components in food products is currently of interest. Since hulless barley flour contains non-glutenous protein, carbohydrates, and soluble fibre, it can enhance the nutritional content of dishes, especially baked goods like cookies. The moisture, fat, protein, carbohydrates, ash, fiber and energy in the cookies varied from 2.4 - 5.25, 22.39 - 25.25, 11.19 - 14.05, 49.39 - 61.59, 0.83 - 1.61, 1.6 - 4.45 percent and 480.22 - 493.84 Kcal respectively. The regression model's results for the above proximate composition were found significant at 5%. The data suggested that the level of barley flour incorporation in the cookies had a positive linear significant effect on the proximate composition.