Effect of Storage on Dietary Fibre Rich, Multigrain Cookies

This study focused on the effect of value addition multigrain cookies with ripe banana peel powder and date during storage. Physical physicochemical analysis added were determined as per AOAC evaluate these parameters The firstly optimizes formulation flour, comprising wheat, oats, finger millet barley by blending flours in various ratios. Subsequently, based sensory evaluation, a 70:30 ratio (wheat flour to other flour) was found acceptable. Incorporation 2.5 10 % shortening, powdered sugar, milk, vanilla essence baking resulted nutritionally rich compared control manner protein, crude fiber carbohydrate. Data obtained from clearly indicated that significant higher score observed for T5 containing 60:30:5:5 wheat flour: powder: powder. storage time sustainably quality parameters, indicating acceptable up 1 month stored polyethylene bags without any preservative under ambient conditions.