Sensory Characteristics, Textural Studies and Proximate Composition of Cookies Prepared From Pearl Millet (Pennisetum typhoideum)

Suma P, Florence and Asna Urooj and Asha, M. R. and Jyotsna Rajiv (2013) Sensory Characteristics, Textural Studies and Proximate Composition of Cookies Prepared From Pearl Millet (Pennisetum typhoideum). Open Access Scientific Reports, 2 (4). pp. 1-6.

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Official URL: http://dx.doi.org/10.4172/scientificreports740

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 (Kalukombu and Maharashtra Rabi Bajra) 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 vanillalike 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
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: LA manjunath user
Date Deposited: 21 Oct 2019 10:11
Last Modified: 21 Oct 2019 10:11
URI: http://eprints.uni-mysore.ac.in/id/eprint/9373

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