Vol. 11, Special Issue 12 (2022)

Author(s):
Ramcharan Patel, Shashi Gour, Archana Panday, Ishita Rajput and SS Shukla

Abstract:
In this study, efforts were made to optimize hulless barley to enhance the nutritive value of cookies made from refined wheat flour. Hulless barley flour was added to refined wheat flour in different ratios (15 to 75%). Changes in quality and taste of cookies after blending of hulless barley flour with refined wheat flour were measured. Response surface methodology techniques were developed to study the effect of independent variables. The RSM approach was used to optimize ingredients in the cookies production using four factors as responses. A: RWF: HBF - 37.04, B: Sugar - 32.45, C: Guar gum - 3.23 and D: Ammonium bi-carbonate - 3.14 g/100g. The results obtained desirability in the present investigation actual factors indicated that better quality cookies. The efforts were also made to develop the technology for utilization of hulless barley as a novel ingredient in formulation of cookies. The model also explains the effect of ingredients on cookie characteristics.