Organoleptic and nutritional evaluation of cookies supplemented with oat and Finger Millet

Giram, S.J. and Agrawal, R.S. and Shere, D.M. (2017) Organoleptic and nutritional evaluation of cookies supplemented with oat and Finger Millet. International Journal of Pure and Applied Bioscience, 5 (5). pp. 360-365.

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Abstract

The present investigation was undertaken with an objective to prepare cookies with partial replacement of wheat flour at different proportions of oats and finger millet and to study its effect on the physical, chemical and sensory characteristics of cookies were studied. The study was focused on standardizing the acceptable level of oat and finger millet flour in cookies. Replacement of wheat flour with oat and finer millet flour increased the protein, fibers and ash contents proportionately to the level of substitution.

Item Type: Article
Uncontrolled Keywords: Oats, Finger millet, Nutrition, Health benefits, Cookies
Author Affiliation: Department of Food Science and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani 4310402
Subjects: Food Security/Food Production/Nutrition
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 04 Mar 2019 04:00
Last Modified: 04 Mar 2019 04:00
URI: http://eprints.icrisat.ac.in/id/eprint/15855

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