Vol. 7, Issue 3 (2019)
Product development and nutritional evaluation of Nutri-rich millet cookies
Author(s): B Divya Sudha, N Anuradha, P Jamuna and TSSK Patro
Abstract: The objective of the study was to develop process technology and nutritional evaluation of cookies (biscuits) prepared from different varieties of finger millets (ragi) like VR- 900, VR-988, and VR-1076 developed at ARS Vizianagaram. Process technology was developed for millets by making cookies from finger millet flour (FMF) and wheat flour blends (WF). The various ratio of WF and FMF used were 0:100, 20:80, 30:70 and 40:60. The cookies were analyzed for nutritional and sensory evaluation also. These prepared samples contained high portion of protein (4.10-5.80%), fat (19.74-21.74%), digestible carbohydrates (50.11-70.11), fiber (2.20-4.73%), ash (1.11-1.83%) and moisture content in range of (1.90-3.20%). The cookies were also analyzed for mineral content and they had iron (3.16-81.54 mg/kg), zinc (71-38.27mg/kg) and the calcium was (910.10-1131.96mg/kg). Sensory analysis of cookies concluded that the sample T2 at blend ratio WF: FMF: 260:760g for variety “VR-988†was best for cookies, highly acceptable by panel members for their taste, flavor and texture than other cookies of other composition and even in other varieties. Nutritional and sensory evaluation results was also good enough for this variety.
Pages: 170-175 | 727 Views 220 Downloads
download (8220KB)
How to cite this article:
B Divya Sudha, N Anuradha, P Jamuna, TSSK Patro. Product development and nutritional evaluation of Nutri-rich millet cookies. Int J Chem Stud 2019;7(3):170-175.
