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@article{155082,
        author = {SHANMUGAPRIYA N S and RUQAIYA TOUSIF M and S R PRIYA},
        title = {SENSORY ANALYSIS OF COOKIES MADE USING DIFFERENT TYPES OF MILLET},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {8},
        number = {12},
        pages = {1299-1303},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=155082},
        abstract = {Millets are a remarkable source of nutrients. They are drought resistant, yielding very good productivity even in water-scarce areas, and are generally considered processing friendly. Identifying the edible potential of millets, numerous manufacturers around the world have been churning out innovative product formulations. The current study was undertaken to develop three distinct varieties of cookies, each made entirely of three different types of millet flour. The cookies were made with pearl millet flour, finger millet flour, and sorghum flour. To evaluate the acceptability of the cookies, sensory data obtained from the consumer panel using a 9-point hedonic test were statistically examined. The cookies' sensory properties, such as appearance, texture, flavor, aftertaste, and overall acceptability, were assessed. The results revealed that pearl millet cookies were more acceptable in terms of appearance, aftertaste, and flavor and were chosen as the best formulation. },
        keywords = {},
        month = {},
        }