Sensory, physical and nutritional qualities of cookies prepared from pearl millet (pennisetum typhoideum)

Florence Suma, P. and Asna Urooj and Asha, M. R. and Jyotsna, R. (2014) Sensory, physical and nutritional qualities of cookies prepared from pearl millet (pennisetum typhoideum). Journal of Food Processing and Technology, 5 (10). p. 377. ISSN 2157-7110

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Official URL: http://doi.org/10.4172/2157-7110.1000377

Abstract

Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutrients particularly minerals. This study determines the possibility of using two different pearl millet varieties K & MRB (K and Maharashtra Rabi Bajra respectively) as a replacement for refined wheat flour in cookie preparation. Cookies were evaluated for proximate composition, textural and sensory characteristics. Proximate composition revealed that pearl millet cookies had higher protein, ash and mineral (iron, calcium & phosphorus) content compared to control. Physical characteristics of cookies showed that the diameter of control, K and MRB cookies did not vary markedly. Quantitative Descriptive Analysis (QDA) method adopted to assess the sensory quality of the cookies revealed that cookies with pearl millet had better sensory profile compared to control. They had a combination of desirable and lasting vanilla-like aroma coupled with typical baked millet aroma. In addition, crisp and crumby texture perceived in these cookies further enhanced their sensory appeal making them highly palatable. This study indicates the prospects for utilization of pearl millet flour in preparing cookies with enhanced nutritional quality and sensory attributes.

Item Type: Article
Uncontrolled Keywords: Pearl Millet and Cookies and Nutritional Quality and Sensory Characteristics and Physical Properties
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Shrirekha N
Date Deposited: 05 Oct 2019 05:47
Last Modified: 05 Oct 2019 05:47
URI: http://eprints.uni-mysore.ac.in/id/eprint/8740

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