SENSORY ANALYSIS OF COOKIES MADE USING DIFFERENT TYPES OF MILLET
Author(s):
SHANMUGAPRIYA N S, RUQAIYA TOUSIF M, S R PRIYA
Keywords:
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.
Article Details
Unique Paper ID: 155082

Publication Volume & Issue: Volume 8, Issue 12

Page(s): 1299 - 1303
Article Preview & Download


Share This Article

Conference Alert

NCSST-2021

AICTE Sponsored National Conference on Smart Systems and Technologies

Last Date: 25th November 2021

SWEC- Management

LATEST INNOVATION’S AND FUTURE TRENDS IN MANAGEMENT

Last Date: 7th November 2021

Latest Publication

Go To Issue



Call For Paper

Volume 9 Issue 10

Last Date for paper submitting for March Issue is 25 March 2023

About Us

IJIRT.org enables door in research by providing high quality research articles in open access market.

Send us any query related to your research on editor@ijirt.org

Social Media

Google Verified Reviews

Contact Details

Telephone:6351679790
Email: editor@ijirt.org
Website: ijirt.org

Policies

Important Links

Browse Rsearch papers