Physico-chemical and microbiological characterization of oat flour cookie

Oats is a grass belonging to Poaceae family and genus Avena sp. Its grain is widely used for manufacturing bakery products. The cookie is a product that has great commercial interest and is constantly developing. Based on studies, the work aimed to explore the effect of oat flour incorporation into the biscuit processing type cookie, with respect to characteristics of physical, chemical and microbiological. Biscuit was prepared cookie type enriched with oat flour, oat with different concentrations (2%, 4%, 6%). These were evaluated for physicochemical characteristics (pH, soluble solids, vitamin C and humidity) and microbiological (total coliform). From the physical and chemical analyzes in the cookies we found that there was a significant difference only in samples of vitamin C, humidity and total soluble solids content at 5% significance level, between the cookies type cookie oat flour and in microbiological analysis showed absence of coliforms.