International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 4 (2022)

Sensory evaluation of quinoa flour cookies


Dnyaneshwar B Shinde, Sandeep G M Prasad, John David, Manisha Prasad

The present investigated was carried out to standardize recipe for preparation of cookies from different combination of quinoa and wheat flour. The main aims and objectives of this study to evaluate sensory assessment of quinoa flour cookies. After analysis it was found that the F. Cal. Value is higher than the F. Tab. value at 5 % significant level on their respective d.f. due to treatments and temperature. It was also showed significant difference (P≤0.05) between different treatments of all parameters.
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How to cite this article:
Dnyaneshwar B Shinde, Sandeep G M Prasad, John David, Manisha Prasad. Sensory evaluation of quinoa flour cookies. International Journal of Food Science and Nutrition, Volume 7, Issue 4, 2022, Pages 37-46
International Journal of Food Science and Nutrition