Nutritional and sensory characteristics of cookies prepared from pearl millet flour
Amit A Kulthe, Suresh S Thorat and Amol P Khapre
Cookies were prepared by substituting maida with pearl millet flour (PMF) from three cultivars (viz. Shanti, Dhanshakti and Pioneer 84M64) at 0, 10, 20, 30, 40 and 50% levels and evaluated for nutritional and sensory quality parameters. There was decrease in carbohydrates and proteins and increase in moisture, fat, ash and crude fibre. The mineral content with respect to calcium, phosphorus and iron, was increased on substitution of maida with PMF whereas calorific value was found to be slightly decreased. Addition of PMF to cookies caused decrease in phytic acid content but on the contrary progressively increased the tannins and polyphenols content.Good quality cookies can be prepared by substituting maida with pearl millet flour upto 40%. Dhanshakti variety found to be better for cookie making in comparison to Shanti and Pioneer 86M64 with respect to nutritional and sensory properties of cookies.
How to cite this article:
Amit A Kulthe, Suresh S Thorat, Amol P Khapre. Nutritional and sensory characteristics of cookies prepared from pearl millet flour. Pharma Innovation 2018;7(4):908-913.