Nutritional Composition and Sensory Quality of Cookies Incorporated with Little Millet (Panicum Milliarae)
Journal Title: International Journal of Food, Nutrition and Dietetics - Year 2017, Vol 5, Issue 1
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.
Authors and Affiliations
Thejaswini B. N.
Keywords
Related Articles
- EP ID EP463077
- DOI 10.21088/ijfnd.2322.0775.5117.2
- Views 81
- Downloads 0
Food Allergy and Risk Management
Food allergy is an adverse immune response to a normally tolerated food protein.44 Generally, food allergic reactions are mediated by immunoglobulin E (IgE) and occur in individuals who are genetically predisposed to the...
Scientific Approach of Food and Nutrition Using Discriminant Analysis for Leading Fit Life
The health of the person is the most import assets in life. Majority of the people in this world ignoring this fact knowingly which leads to make them their life cumbersome. The person who is mentally and physically heal...
Consumer Preference and Quality of Bakery Product - Bread
The progress and development in science and technology of baking has resulted in increased awareness of intrinsic nature of ingredients used. Present day bakers have a no. of ingredients that were unknown to their predec...
Supplementation of Taurine Alleviates Oxidative Stress and Dyslipidaemia in Streptozotacin Induced Diabetic Rats
Context: Diabetes mellitus (DM) is a metabolic disorder characterised by chronic hyperglycaemia, oxidative stress and dyslipidaemia. Glycaemic control may not always normalize the dyslipidaemia and antioxidant status. Ai...
Vegetable Pigments: Effect of Ph and Heat- A Review
Commonly, vegetables are prepared at home on the basis of convenience and taste rather than nutrient losses. many studies have been conducted in the recent past to investigate the impact of cooking methods and Ph on the...