Development and Sensory Evaluation of Nootropic Cookies Fortified Barley Flour to Wheat Flour with Medhyarasayana

editor@tjprc.org DEVELOPMENT AND SENSORY EVALUATION OF NOOTROPIC COO KIES FORTIFIED BARLEY FLOUR TO WHEAT FLOUR WITH MEDHYARA SAYANA PUSHPA. H. K & N. C. VARADACHARYULU 2 Research Scholar, Jawaharlal Nehru Technological Un iversity, Ananthapur, Andra Pradesh, India Department of Biochemistry, Sri Krishnadevaraya Uni versity, Ananthapur, Andra Pradesh, India ABSTRACT Cookies are more widely used staple food for human diet in both developed and developing countries and it is well accepted by consumers due to their sensory attributes, long shelf life and its ready to eat advantage. The objective of the present work is to improve the nutritional and the health benefit incorporation of barley flour and Medhya Rasayana to the wheat based cookies. These cookies improved protein, fat, fiber, ash, β-glucan and minerals (CA, P, K and Fe) with low moisture contents. It has nutritional benefit and which have therapeutic value and also health benefits. Sensory properties of the separation and roundness were not affected significantly; significant difference was seen in taste color and odor. These cookies are useful for all health of the people and increase cognitive abilities, memory enhancing, and longevity. These cookies can also be consumed as medicinal supplements for regular consumption and support to prevent many health problems and promote good health and increase immunity.