Guar (Cyampsis tetragonoloba) is a natural high molecular weight polysaccharide composed of galactomannan. Cookies were
prepared by incorporation of guar germ meal at varying with constant other ingredients. The detoxified germ meal which
is rich in protein was incorporated in cookies at various levels i.e. 0.5, 1.0, 1.5 and 2.0 percent. The proximate composition of
germ meal i.e. Moisture 9.4%, Ash 4.4%, Protein 49.0%, Fat 8.0% and Carbohydrate 29.2%. The germ meal was found to be rich
in protein. Organoleptic evaluation data revealed that cookies containing 1 percent guar germ meal were found to be overall
acceptable. It was concluded that up to 1 percent guar germ meal were found to be overall acceptable in cookies.
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