Process standardization for development of value-added herbal oat cookies with Terminalia chebula Retz. powder and Artocarpus heterophyllus Lam. seed flour

Cookies also known as "ready to eat" snack item that are consumed universally, are convenient, nutritious, safe, have good shelf life as well as cheaper and regarded to be a good product for value addition, enrichment, or fortification.In this study cookies were made using novel ingredients such as oat flour, Terminalia chebula Retz.(TC) powder and Artocarpus heterophyllus LAM.seed flour (AHSF).CCRD of Design expert is used to optimize the product with variables as oat flour, AHSF, and TC powder.Sensory characteristics, hardness and fracturability is used as response factor.Oat-40 g, TC-2 g, and AHSF-15 g was suggested to be the optimized composition for the cookies.The color analysis of both control as well optimized cookies resulted in the decrease of L* value in optimized cookies while increase in a* and b* value of optimized cookies.Moisture content of the control cookies (3.38 0.08) was higher than that of optimized cookies (2.85 0.04).The crude fiber content of optimized cookies (7.60 0.07) was higher than that of control cookies (8.10 0.98).Overall, the optimized composition showed good sensorial acceptance and proximate values and therefore, oat flour, AHSF, and TC powder can be a good substitute to traditional raw material for cookies.And hence encourages the use of novel ingredients in bakery products.