Vol. 7, Issue 4 (2019)
Studies on nutritional quality of barnyard millet cookies
Author(s): PP Salunke, UD Chavan, PM Kotecha and SB Lande
Abstract: The present research work was carried out to explore the possibility of utilization of underutilized but highly nutrient rich barnyard millet in cookies. Preliminary experiments were carried out to find out optimum level of barnyard millet flour with maida and wheat flour for the preparation of quality cookies. The quality cookies were prepared from 50% maida and 50% wheat flour (MWF50), 30% maida and 70% barnyard millet (MBF70) and 20% wheat flour and 80% barnyard millet flour (WBF80). The selected treatments were packed in LDPE and stored at ambient (30 ± 4 0C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 50% maida and 50% wheat flour (MWF50) that showed moisture content was 4.0 %, protein 11.55%, crude fat 26.30%, crude fiber 1.10%, carbohydrates 71.65%, calcium 35.50 mg/100 g, phosphorous 238 mg/100g and iron 3.80 mg/ 100 g. Chemical composition of the fresh cookies prepared from 30% maida and 70% barnyard millet flour (MBF70) that showed moisture content was 3.10 %, protein 7.64%, crude fat 26.81%, crude fiber 6.95%, carbohydrates 68.02%, calcium 20.90 mg/100 g, phosphorous 232 mg/100g and iron 4.31 mg/ 100 g. Chemical composition of the fresh cookies (WBF80) prepared from 20% wheat flour and 80% barnyard millet flour that showed moisture content was 3.0 %, protein 7.38%, crude fat 27.10%, crude fiber 8.22%, carbohydrates 66.28%, calcium 30.60 mg/100 g, phosphorous 295 mg/100g and iron 4.98 mg/ 100 g. The sensory evaluation of cookies was carried out regularly at an interval of one month for 3 month during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability decreased for control from 7.35 to 7.10, for MWF50 from 7.50 to 7.15, for MBF70 from 8.45 to 8.00 and for WBF80 from 8.63 to 8.15 in LDPE was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of maida, wheat and barnyard millet flour can be stored up to 3 month in LDPE with minimum losses in sensory, nutritional and textural characteristics. There was no significant difference in protein, crude fiber, calcium and iron content with advancement of storage period during 3 month. The cookies were found to be acceptable up to 3 month storage at ambient temperature. The total cost of production of cookies prepared from maida and wheat flour (MWF50) for 1 kg was Rs. 110. The total cost of production of cookies prepared from maida and barnyard millet flour (MBF70) for 1 kg was Rs. 164. The total cost of production of cookies prepared from wheat and barnyard millet flour (WBF80) for 1 kg was Rs. 172.
Pages: 651-657 | 382 Views 98 Downloads
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How to cite this article:
PP Salunke, UD Chavan, PM Kotecha, SB Lande. Studies on nutritional quality of barnyard millet cookies. Int J Chem Stud 2019;7(4):651-657.
