Studies on sensory quality of cookies enriched with mushroom powder.

The cookies were enriched with mushroom powder by replacing refined wheat flour ( maida ) at 0, 5, 10 and 15% and evaluated for sensory quality characteristics. It was observed that the cookies enriched with 10% of mushroom powder scored highest for all sensory quality attributes as compared to other enrichment levels. It can be concluded that the addition of mushroom powder in cookies up to 10% improved the sensory quality attributes.