Abstract:Cookies were made using whole wheat flour, bagasse and jaggery in the ratios of 100:0:25, 97:3:25, 98:2:30 and 97:3:30. It was found that water absorption and swelling power increased while bulk density, solubility index and dispersibility decreased with increase in bagasse quantity. Physical evaluation showed that there was no change in diameter and spread ratio of cookies. However, hardness and strength of cookies increased with increase in bagasse and jaggery quantity. The results of the chemical analysis s… Show more
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