Quality Characteristics and Sensory Evaluation of Cookies Containing Almond Powder and Raisins

Abstract: Raisins (Vitis vinifera) and Almonds are nutritious food which make good additions to health. The uptake of almonds and raisins can result in positive health benets Objective: To determine the quality Characteristics and Sensory Evaluation of Cookies Containing Almond Powder and Raisins Methods: Basic recipe of cookies was used to make cookies with addition of almond powder and raisins Three types of cookies were prepared with same ingredients but in different compositions. In sample A1 almond powder and raisins were used in equal quantity 50 g almond powder, 50 g raisins, in sample A2 almond powder was used 70 g and raisins 30 g and in sample A3, 30 g of almond powder and 70 g raisins were used. Three types of cookies were prepared for sensory evaluation and Physical characteristics. Results: for sensory evaluation were evaluated using 9- points hedonic scale and maximum score for overall acceptability 7.62 ± 0.59 was recoded for sample A3 cookie. Judges observed the difference of cookies due to the different composition between cookies especially in colour and texture attribute. Conclusions: The present study suggested that cookies made with addition of raisins and almond powder enhance the taste of cookie as well as provide options to take nuts like raisins and almonds in different way. Keywords: Whole wheat our, almond powder, raisins, Sensory Characteristics, physical characteristics.