Evaluation of various properties of composite flour from Oats, Sorghum, Amaranth and Wheat Flour and production of cookies thereof

Amaranth, sorghum and oats flour was used to prepare mix flour (MF). Composite flour (CF) was prepared by replacing wheat flour with MF at various proportions i.e. 5%, 10%, 15%, 20% and 25%. The physical and functional properties of different blends of composite flour were studied. Cookies were prepared by using different ratios of composite flour. The various properties of multigrain cookies were investigated. In composite flour, with increase in blending proportion, fat and carbohydrate content increased. Water absorption capacity (WAC) increased as the blending proportion was increased. Foaming stability (FS) gradually decreased with increase in blending proportions. In cookies, it was found that that the diameter of the cookies decreased with increasing level of supplementation, whereas with increase in level of supplementation, hardness of cookies increased. The cookies made from 10% supplementation obtained highest overall acceptability scores