Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 3 (september 2017) : 264-266

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

Rekha Sinha, Bindu Sharma

Affiliations

¹Department of Home Science, Birsa Agricultural University, Ranchi -834006, India

Submitted04-10-2016|
Accepted05-08-2017|
First Online 05-09-2017|
doi 10.18805/ajdfr.v36i03.8962

Cite article:- Sinha Rekha, Sharma Bindu (2017). Use of finger millet in cookies and their sensory and nutritional evaluation. Asian Journal of Dairy and Food Research. 36(3): 264-266. doi: 10.18805/ajdfr.v36i03.8962.

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

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Asian Journal of Dairy and Food Research

Research Article

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

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