Vol. 9, Issue 1 (2021)
Studies on nutritional quality of cookies prepared from wheat flour and little millet
Author(s): Biradar SD, Kotecha PM, Godase SN and Chavan UD
Abstract: The present research work was carried out to explore the possibility of utilization of underutilized but highly nutrient rich little millet in cookies. Preliminary experiments were carried out to find out optimum level of little millet flour with wheat flour for the preparation of quality cookies. The quality cookies were prepared from 20% wheat flour and 80% little millet flour (WLF80). The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 40C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 20% wheat flour and 80% little millet flour (WLF80) showed that moisture content was 4.26%, protein 8.40%, crude fat 29.10%, crude fiber 6.46%, carbohydrates 67.48% and iron 8.42 mg/ 100 g. The sensory evaluation of cookies was carried out regularly at an interval of one month for 3 month during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability of cookies decreased for control from7.40 to 7.20 in LDPE and from 7.30 to 6.80 in PP as storage period get increased. For WLF80 treatment score decreases from 7.40 to 7.10 in LDPE and 7.20 to 6.70 in PP was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of wheat flour and little millet flour can be stored up to 3 month in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was no significant difference in protein, crude fiber and iron content with advancement of storage period during 3 month. The cookies were found to be acceptable up to 3 month storage at ambient temperature. The total cost of production of cookies prepared from wheat flour and little millet flour (WLF80) for 1 kg was Rs. 201 /-
DOI: 10.22271/chemi.2021.v9.i1x.11466
Pages: 1675-1680 | 559 Views 88 Downloads
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How to cite this article:
Biradar SD, Kotecha PM, Godase SN, Chavan UD. Studies on nutritional quality of cookies prepared from wheat flour and little millet. Int J Chem Stud 2021;9(1):1675-1680. DOI: 10.22271/chemi.2021.v9.i1x.11466
