Author(s):

Naval Kishorgoliya, Mayank Mehra and Priyanka Goswami

Abstract: Utilization of therapeutic multigrain cookiesin food products is an area of current interest because of nutritional awareness of consumer and changing demographics. The nutritive value of foods particularly baked products like cookies can be improved by fortification. The moisture content in cookies sample varies from 3.30 to 3.39%. The protein, fat, carbohydrates, ash and crude fibre (by difference) in products varied from 10.38 to 12.60, 16.32 to 17.10, 63.60 to 66.90, 1.33 to 1.76 and 1.30 to 1.55%. The maximum value of moisture, protein, fat, ash and crude fibre were found in C₁ and the minimum value of moisture, protein, ash and crude fibre were found in C₃

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