PRODUCTION AND QUALITY EVALUATION OF COOKIES (BISCUITS) FROM FLOUR BLENDS OF WHEAT, CASHEW NUT AND SESAME SEEDS
Abstract
ABSTRACTCookies are popular baked snacks enjoyed globally due to their versatility, convenience, andextended shelf life. This study investigated the nutritional, microbiological, and sensorproperties of cookies formulated using blends of wheat flour, cashew nut flour, and sesameseed flour. Four samples were prepared: Sample A (60% wheat, 30% cashew, 10% sesame),Sample B (50% wheat, 35% cashew, 15% sesame), Sample C (40% wheat, 40% cashew, 20?%sesame), and Sample D (100% wheat as control). Proximate analysis revealed significantdifferences (p
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