Effect of Using Oat and Yellow Maize Flour on Sensory and Physical Properties of Rusk Fingers

In the present study, chemical composition of wheat , oat and yellow maize flour, the effect of using oat and yellow maize flour at levels 10,20 and 30 % on chemical composition, caloric values, sensory characteristics and physical properties of prepared rusk fingers were evaluated. Results indicated that moisture content increased significantly for wheat flour, Protein recorded the highest value for wheat flour and oat flour, fat recorded the highest value for oat flour, oat and yellow maize flour were rich significantly in ash , fiber content and energy value. Using oat and yellow maize flour in preparing rusk fingers decreased moisture content. Rusk fingers prepared using 10% oat flour and rusk finger prepared using 10% yellow maize flour recorded the highest value of protein, the highest values of fat recorded in rusk fingers with 30% oat and yellow maize flour. Using oat and yellow maize flour increased ash , fibers content . Carbohydrates decreased by using oat and yellow maize flour. Rusk fingers prepared using 10,20 % oat flour and rusk fingers prepared using 30% yellow maize flour recorded the highest value of total calories. Control , rusk fingers prepared using 10,20% oat flour , 10 and 20% yellow maize flour were the most accepted, followed by rusk fingers prepared using 30%oat flour and 30% yellow maize flour. Using oat and yellow maize flour effected on physical properties of rusk fingers.