SENSORY ANALYSIS OF VALUE ADDED COOKIES MADE USING PEARL MILLET FLOUR AND PUMPKIN SEED POWDER
Author(s):
NIDHEE SACHAN, Dr. Purnima Shah
Keywords:
Abstract
Pearl millet (Bajra) is one of the oldest and healthy millet which was included in the regular diet by our ancestors. The study will emphasize the use of millets and agro-waste seeds which are nutritionally rich and beneficial for our body in many ways. Generally, cookies are made up of refined wheat flour/white flour, hydrogenated fat and sugar as the major ingredient that are crucial for digestion with no health benefits due to lack of nutrients. The aim of the present study is to develop healthy cookies using nutritious ingredients which are easily available, cheap in cost, less known and under-utilized. These cookies will be high nutritional value and beneficial to malnourished children and it will be beneficial effect on various health issues like diabetes, cardiovascular, celiac disease, cholesterol, immunity and constipation. 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. Overall acceptability was showed that maximum T3 (30%) value added cookies compared to control cookies whereas T1 (10%) and T4 (40%) value added cookies. there was showed significant change. Overall acceptability of value added cookies was T3 (30%) pearl millet flour and pumpkin seed powder highly acceptable cookies.
Article Details
Unique Paper ID: 157788

Publication Volume & Issue: Volume 9, Issue 8

Page(s): 22 - 26
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