Quality of cookies is profoundly influenced by the physicochemical and rheological properties of wheat grains. Therefore, it is pivotal to explore right choice of wheat cultivar. Current study was designed to gauge the relationship between wheat grain physiognomies and flour rheological behaviour with cookie characteristics. The outcomes depicted that selected wheat varieties varied significantly (p < 0.01) in various parameters like thousand kernel weight, test weight, pearling value, Pelshenke and zeleny value. In correlation, particle size index correlated negatively (r = −0.67) with protein content and positively with water absorption. Spread factor of cookies was influenced by particle size index (r = −0.63), Pelshenke (r = −0.62), water absorption (r = −0.60), and mixographic peak height (r = 0.85). Principal component analysis illustrated that thousand kernel weight, grain length, and width were major components in determining the water absorption of wheat flour. However, spread factor of cookies was partly depicted from Pelshenke value and partly from particle size index.

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present study was planned to use к-carrageenan in the production of processed cheddar cheese and to explore its effect on physico-chemical and textural properties of processed cheddar cheeses. Different concentration of ҡ-carrageenan were used with gradual decrease in salt contents along with natural cheese, fat, and water to prepare processed cheddar cheese. The prepared samples were analyzed for physico-chemical and sensory attributes at storage interval of 45 days during and after 90 days. With the increase in hydrocolloid concentration, stiffer product was obtained and meltability of the samples decreased than control. Processed cheddar cheese samples having 0.15% к-carrageenan with 2% emulsifying salt (1.34% sodium citrate and 0.66% disodium phosphates) were found more acceptable in terms of physico-chemical and sensory attributes, but all sensory attributes got fewer score with the passage of storage time.