Abstract
Abstract: The consumer demand is increasing for composite flour base bakery products like cookies and biscuits. The incorporation of buckwheat flour into rice, corn, flour can prove to be essential in composite flour base cookies. It has beneficial nutraceutical properties and its gluten- free nature can play important role in preventing celiac problem. The physicochemical properties of buckwheat flour and rice, corn, flour, were studied and cookies were prepared with the incorporation of buckwheat flour in 100, 50, 75 % concentration with other flour to measure the quality and acceptability of cookies. As the concentration of buckwheat flour was increased, spread ratio of cookies decreased
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