4.Conclusion
These composites improved nutritional value, water holding
capacity and the pasting properties along with their gluten free
quality. In general, amarantheoat composites are very suitable for
preparing cookies that were acceptable in color, flavor and texture
qualities. The physical properties of cookies using amarantheWOF
composites are more similar to the cookies using wheat flour
compared with the other two composites nutrim and OBC. The
information on physical properties of these innovative cookies
provided useful information for new functional foods.