In this paper effect of incorporation of Aloe vera powder (0.5, 1.0, 1.5, and 2.0 %) and baking temperature i.e. 160˚C, 170˚C

and 180˚C on the various physico-chemical quality characteristics and sensory score was evaluated. The cookies were prepared by replacing the finger millet malt with Aloe vera powder. The various quality parameters like moisture, protein, fat, ash, fiber, carbohydrate, hardness, browning index and baking time with the sensory attributes i.e. colour, flavor, texture and taste of the finger millet malt and Aloe vera powder cookies was evaluated. The superimposed contour plots resulted the best quality characteristics of moisture 3%, protein 2.4%, fat 40.5%, ash 2.8%, fiber 2.4%, hardness 14.2 g, browning index 12.4 and baking time 72 min at p≤0.05 respectively. The best sensory scores were colour 7.41, flavor 7.05, texture 7.64 and taste 8.18 respectively. The optimum product quality arises at Aloe vera powder incorporation 1.5 % and baking temperature at 170˚C.