Development of Oatmeal Cookies and Quality Assessment

Abstract

The present study aimed to develop oatmeal cookies with changed wt% of rolled oats as 20% (sample 1), 40% (sample 2), and 60% (sample 3) along with other ingredients like flour, sugar, butter, ghee, milk powder, baking soda, vanilla extract and to specify the quality parameters of the products by proximate analysis. Moisture content of the products were increased as the percentage of the oats increased and were found as 3.72%, 4.14%, 6.28%f for the samples 1, 2 and 3 respectively. Ash content of the samples also showed positive variation with the change of the weight percentage of oats in products and the value for sample 1 was 2.75%, sample 2 was 3.60% and sample 3 was 4.15%. Protein content of the developed samples were increased as percentage of oats and the value of the sample 1 was 3.98, sample 2 was 5.72, sample 3 was 6.56. Fat content were also increased as the changed of oats %, sample 1 was 2.58%, sample 2 was 3.44%, sample 3 was 4.3%. All the three samples were analyzed to find out pH and the values obtained sample 1 was 2.54, sample 2 was 3.18 and sample 3 was 3.72.