Use of finger millet in cookies and their sensory and nutritional evaluation

DOI: 10.18805/ajdfr.v36i03.8962    | Article Id: DR-1172 | Page : 264-266
Citation :- Use of finger millet in cookies and their sensory and nutritional evaluation.Asian Journal Of Dairy and Food Research.2017.(36):264-266
Rekha Sinha and Bindu Sharma sinharekha_05@yahoo.co.in
Address : Department of Home Science, Birsa Agricultural University, Ranchi -834006, India
Submitted Date : 4-10-2016
Accepted Date : 5-08-2017

Abstract

An investigation was carried out to develop finger millet based nutritious cookies and their sensory and nutritional evaluation was carried out. Two types of cookies were prepared by replacing 30 and 50 % of refined flour with finger millet. Both types of cookies were found acceptable. Addition of finger millet flour increased the total mineral, fiber, calcium, iron, phosphorus, copper, and zinc content of cookies. Finger millet flour can be successfully substituted upto 50 % level for the development of nutritious cookies.

Keywords

Acceptability Cookies finger millet Nutritious.

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