Development and physico-chemical properties of pearl millet spicy cookies

Deepa, K. and Khyadagi, K. (2017) Development and physico-chemical properties of pearl millet spicy cookies. Journal of Farm Sciences, 30 (1). pp. 126-128.

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Abstract

Pearl millet is the second largest growing crop among millets. It is highly nutritious, with good quality protein, adequate fat, micronutrients, vitamins, insoluble dietary fiber and phytonutrients. Study was undertaken to develop acceptable pearl millet spicy cookies. Two pearl millet varieties (Market sample and GHB variety) were taken for the cookies preparation and refined wheat flour as control. Standardization of spicy pearl millet cookies at different proportion level revealed that 25 per cent was found highly acceptable and physical characteristics of cookies showed that for weight, volume, bulk density and spread ratio there was no significant differences were noticed among both pearl millet varieties. Pearl millet cookies had more weight, spread ratio and little harder texture than control (refined wheat flour cookies). Organoleptic evaluation of spicy cookies had no significant differences for all sensory attributes in both pearl millet spicy cookies and control cookies indicating pearl millet spicy cookies were on par with the refined wheat flour cookies (control). Proximate composition and minerals such as calcium iron and zinc content was high in pearl millet cookies compared to refined wheat flour cookies.

Item Type: Article
Uncontrolled Keywords: Pearl millet, Characteristics, Organoleptic, Spicy cookie
Author Affiliation: Department of Food Science and Nutrition, College of Rural Home Science University of Agricultural Sciences, Dharwad - 580 005, Karnataka, India
Subjects: Plant Production
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 09 Nov 2018 03:12
Last Modified: 09 Nov 2018 03:12
URI: http://eprints.icrisat.ac.in/id/eprint/15688

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