Preparation and Proximate Analysis of Gluten Free Cookies by Using Different Percentage of Oats Flour and Wheat Flour Blends

Abstract

The present study aimed to prepare and proximate analysis of gluten free oats and wheat flour blends Cookies. Oats (Avena sativa L.) is a species of cereal grain grown for its seeds and it contains many valuable constituents. In this study cookies fortified with five different levels of oats flour like 100% (S1), 75%(S2), 50%(S3), 25%(S4) and 100%(S5) wheat flour were also evaluated for their chemical characteristics. The content of protein, fat, carbohydrate, fiber and ash in different sample ranged between (3.05-9.38) % protein; (19.11-22.40) % fat; (52.78- 68.51) % carbohydrate; (0.13-12.25) % fiber and (1.73-2.50) % ash respectively. This study showed that S1(100% oats flour cookies) contained high percentage of protein, fiber and ash content and low percentage of carbohydrate and fat content compare to another sample.