High fiber cookies prepared by substituting refined wheat flour with oatmeal flour (0-30 %). Hardness of the control cookies was 57. 05 N and it increases with addition of oatmeal flour progressively. Cookies with 30% oatmeal flour having hardness 107. 82 N. The color (L*, a*, b*) values and sensory characteristics of the prepared cookies were evaluated and compared with control sample. Whiteness of the prepared cookies decreases significantly (P<0. 05) with increase in the level of oatmeal flour. a* value increases from 5. 48-14. 27 and 8. 04-15. 13 whereas b* values from 29. 23-33. 54 and 30. 41-34. 87 for top and bottom surface, respectively. Sensory evaluation depicted that with increase in the levels of oatmeal flour (upto 10 %) improved overall acceptability. Further increase in the levels of oatmeal flour lowered the sensory score of the cookies.

1. Abd El and Moniem G. M. 1994. Mathematical models for maximum improvement of in vitro protein digestibility of high dietary fiber cookies. Nahrung, 38 (1), 32–37.
2. Webster, F. H. 2002. Whole-grain foods in health and disease. In L. Marquart, J. L. Slavin, &amp; R. G. Fulcher (Eds. ), Whole-grain oats and oat product (pp. 83–123). Minnesota: American Asssociation of Cereal Chemists, Inc. St. Paul.
3. George E. I. , Chen D. and Liu S. X. 2015. Physical properties of gluten-free sugar cookies made from amaranth–oat composites. LWT - Food Science and Technology, 63(1), 214-220.
4. Gray, D. A. , Auerbach, R. H. , Hill, S. , Wang, R. , Campbell, G. M. , and Webb, C. 2000. Enrichment of oat antioxidant activity by dry milling and sieving. Journal of Cereal Science, 32, 89–98.
5. Liu, L. , Zubik, L. , Collins, F. W. , Marko, M. , and Meydari, M. 2004. The antiatherogenic potential of oat phenolic compounds. Atherosclerosis, 175, 39–49.
6. Malkki, Y. , Myllymaki, O. , Teinila, K. and Koponen, S. 2004. Method for preparing an oat product and a foodstuff enriched in the content of beta-glucan, US patent, 6, 797-307.
7. Rodriguez, H. , Curiel, J. A. , Landete, J. M. , Rivas, B. I. , Felipe, F. L. , Cordoves, C. G. 2009. Food Phenolics and lactic acid bacteria. International Journal of Food Microbiology, 132, 79–90.
8. Gordon, D. 1999. Defining dietary fiber. Cereal Food World, 44(2), 74–77.
9. Jones, J. M. , 2006. Nutrition. Cereal Food World, 51(5), 284–286.
10. Decker, E. , Beecher, G. , Slavin, J. , Miller, H. E. and Marquart, L. 2002. Whole grains as a source of antioxidants. Cereal Food World, 47(8), 370–373.
11. Lue, S. , Hsieh, F. and Huff, H. E. 1991. Extrusion cooking of corn meal and sugar beet fiber: effects on expansion properties, starch gelatinization and dietary fiber content. Cereal Chem. 68(3), 227–234.
12. Denisa Eglantina Duta and Alina Culetu (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162; 1-8
13. Rauf, M. A. 1993. Chemical and biological evaluation of some commercially available biscuits. M. Sc. thesis deptt. Food Technol. , Univ, Agri. , Faisalabad.
14. Jeltema, M. A. , Zabik, M. E. and Thiel, L. J. 1983. Prediction of cookie quality from dietary fiber components. Cereal Chem. , 60, 227–230.
15. Vratania, D. L. and Zabik, M. E. 1980. Bran as a source of dietary fiber in oatmeal cookies. J. Am. Diet. Assoc. 77(l), 26.
16. AOAC, 2002. Official Methods of Analysis of the Association of Official Analytical Chemists, Arlington, V. A, USA. Chapter 17.
17. Khouryieha, H. and Aramounib, F. 2012. Physical and sensory characteristics of cookies prepared with flaxseed flour. J. Sci. Food Agric. DOI 10. 1002/jsfa. 5642.
18. Taqi, A. , Askar, K. A. , Nagy, K. , Mutihac, L. and Stamatin, I. 2011. Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films. Afr. J. Biotechnol. 10(60), 2963 –2972.
19. Popov-Raljic, J. V. , Mastilovic, J. S. , Lalicic-Petronijevic, J. G. , Kevresan, Z. S. and Demin, M. A. 2013. Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage. Hem. Ind. 67 (1), 123–134.
20. Lawless, H. T. and Heymann, H. 1998. Sensory evaluation of food: principles and practices. New York: Kluwer Academic/Plenum Publishers. pp. 827.
21. Singh S. , Riar C. S. and Saxena D. C. 2008. Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies, African Journal of Food Science, 2: 65-72.
22. Garden, J. 1993. Flaxseed gum: extraction, characterization, and functionality. Ph. D. thesis, North Dakota State University, Fargo, ND, USA.
23. Abdul Wajid Khalil, Javid Ali, Tariq Masood, Muhammad Arif, Mohammad Parvez and Said Hassan (2015) Effect of Oat Bran on the Quality of Enriched High Fiber Biscuits. World Journal of Dairy &amp; Food Sciences 10 (1): 68-73.
24. Kamontip, E. and Adisak, A. 2001. Effect of vegetable oils on physical characteristics of edible konjac films. AU J. Technol. 5, 73-78.
25. Kim, Bo Young; Choi, Hee Sun; Lyu, Eun Soon (2014). Quality Characteristics of Cookies Prepared with Oat and Barley Powder. Korean journal of food and cookery science, 30 (4), pp. 428-434.

Oatmeal Flour Fiber Cookies Hardness Color Characteristics And Sensory Analysis