Journal of Food Processing & Technology

Florence Suma P

Publications

• Research Article
  Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)
  Author(s): Florence Suma P, Asna Urooj, Asha MR and Jyotsna RajivFlorence Suma P, Asna Urooj, Asha MR and Jyotsna Rajiv
  
  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 combinat.. View More»
  DOI: 10.4172/2157-7110.1000377

  Abstract PDF