Preparation & Sensory Evaluation of Cookies by Using Different Percentages of Almond Flour & Wheat Flour Blends

Abstract

The main purpose of this study was the preparation of cookies by using different percentages of wheat flour and almond flour. And also the sensory evaluation of this sample. in this study, four were used as a sample 1( S1) which contains 90% wheat flour and 10% almond flour, sample 2( S2 ) contains 80% wheat flour and 20% almond flour, Sample 3 ( S3 ) contains 60% wheat flour and 40% almond flour, sample 4 ( S4 ) contain 50% wheat flour and 50% almond flour. Sample 4 ( S4 ) got a higher rank than the other three samples. Sample 4, in appearance 30% “like extremely” and 40% “like very much” where S1 got 6.7% “Neither like nor dislike”. In Flavor 37% “like extremely” and 50% “ like very much” and s1 & S2 4% and 7% “ Dislike slightly”. In Taste 50% “ like very much and in Texture 34% “like extremely and 50% “ like very much” and 7% “dislike slightly” for S1 and also in Overall Acceptance 67% for S4 . the study showed that, sample 4 is more acceptance than the three other samples.