Abstract
Present study investigated the effect of chemically (acid) modified starch on quality attributes of cookies. Cookies were
supplemented with chemically modified starch at various levels (5, 10 and 15%) and their physicochemical and sensory
properties were evaluated. The results showed that cookies substituted with varying levels of chemically modified starch
indicated width (30.8-31.7 cm), thickness (5.2-5.4 cm) and spread factor (57.03-60.96). Color determined in term of L*, a*
and b* values were found as 67.44-70.25, 3.47-3.75 and 32.22-32.70, respectively. Chemical composition of cookies indicated
moisture (2.10-3.21%), ash (0.40-0.43%), fat (21.10-22.93%), fiber (0.083-0.107%) and protein (5.41-5.69%). Hardness values
of fresh cookies ranged between 2.29 and 2.71 kg. Our results showed that substitution of wheat flour with chemically modified
starch up to 10% could be an effective approach to improve overall quality of cookies.
