الفهرس 
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Abstract
The aim of this thesis is to look forward for fortification of wheat flour
with sweet potato flour on quality of cookies. Sweet potato flour,
composite flours and cookies were analyzed for color changes and other
physical and sensory attributes. The value of β-carotene was 6.6 mg/100g
dry weight Sweet potato flour was supplemented at proportions (5, 15 and
25%) with plain wheat flour in standard formulations of cookies. The
addition of sweet potato flour lowered the width of cookies from 282.00 to
264.00mm among treatments while thickness was also decreased from
68.90 to 65.00mm. Ultimately the value of spread factor also reduced from
41.47 to 40.00 with increasing level of sweet potato flour. The color value
for betyfor i.e. L*, a* and b* varied from (65.26 to 61.82), (20.37 to 16.95)
and (28.89 to 25.95), respectively. Sensory evaluation revealed that level
of sweet potato flour beyond 10 percent lowered the overall acceptability.
Within treatments maximum score for over all acceptability was observed
for T2 (8.60) having 10 percent sweet potato flour followed by T3 (8.40)
containing 25 percent sweet potato flour. T2 was also found to be the most
acceptable with respect to organoleptic characteristics especially taste and
flavor developed during baking as compared to other treatments during
storage.