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Nutritional Composition and Sensory Quality of Cookies Incorporated with Little Millet (Panicum Milliarae)

Jamuna Prakash*** , Thejaswini B.N.* , Divya Ramesh** , Jamuna Prakash***

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International Journal of Food, Nutrition & Dietetics 5(1):p 13-18, . | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5117.2
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Abstract

 Present study was carried out to formulate and evaluate the little millet based cookies for their nutritional and sensory acceptability to increase the utilization of millet in the preparation of healthy snacks. Two types of cookies were developed viz sugar cookies and salt cookies by replacing one part of refined wheat flour with little millet flour by repeated trials. Proximate composition, iron and calcium content were estimated and sensory analysis was done for all the samples to find out the effect of incorporation of millet. Cookies were packed in zip lock covers and stored at room temperature and refrigerator and sensory analysis was carried out till 30 days at the intervals of 10 days. Results showed that cookies were good sources of fat, protein and iron, especially salt cookies were high in protein and iron. There was no significant difference in sensory profile of the cookies prepared by incorporating millet flour in comparison with control products. The storage temperature and duration did not alter the sensory attributes as judged by statistical analysis.

Keywords: Nutritional Composition; Sensory Analysis; Storage Studies; Low Temperature Storage.

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  • Jamuna Prakash***
    ,
  • Thejaswini B.N.*
    ,
  • Divya Ramesh**
    ,
  • Jamuna Prakash***
    ,
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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.5117.2
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