Development & Quality Evaluation of Cookies Incorporated by Millets & Cardamom Powder

Abstract

This study was done on "development & quality evaluation of cookies incorporated by millets & cardamom powder”. The millets wheat flour was used for cookies preparation. It was incorporated into the traditional recipe to replace wheat flour at levels of 5, 5, 10, 20, 40 and 50 in preparation of cookies. Result of sensory (appearance, color, flavour, texture, taste and overall acceptability) evaluation revealed that the 80-20% addition of millets wheat flour has higher overall acceptability, taste, texture and flavour and it was accepted by the panelists. However, a declining trend in acceptability was observed with increasing level of millets wheat flour for all the sensory characteristics. The nutritional value of the cookies (as determined through nutrient analysis of moisture, protein, fat, ash and fiber) with 70-30% of millets wheat flour fortified protein cookies was higher than other samples.