*Assistant Professor, Department of Food Service Management and Dietetics, Avinashilingam Institute for Home science and Higher Education for Women, Coimbatore, India
**Professor, Department of Food Service Management and Dietetics, Avinashilingam Institute for Home science and Higher Education for Women, Coimbatore, India
Millet flour produces light, dry, delicate baked goods and a crust that is thin and buttery smooth. Hence an attempt was made to develop millet cookies, with exceptional sensory attributes and nutritional qualities. Cookies were prepared using five types of millets in different ratios. Cookies with 100% wheat flour serves as a control sample. The sensory evaluation was carried out by using nine point hedonic scale and nutrient values was calculated using a standard procedure. It was found that there was a significant difference among all variations with respect to all sensory parameters. It was also observed that overall acceptability to be mentioned was most liked by panel members was foxtail millet at 100% with all the millet based cookies. There was a significant level at 1% (p < 0.01) in energy, protein, fat, carbohydrate, and fibre. The breaking strength of the cookies ranged between 5961.42 and 3321.53; little millet 75% had the highest value (5961.42), while cookie sample, finger millet 75% had the least value (3321.43). It showed that there was no significant on weight, diameter, thickness and spread factor between the control and millet based cookies. Therefore, it is evident that the developed millet cookies, can be substituted instead of wheat flour, and this could make a significant contribution to the nutrient intake especially the malnourish children and as well as to the consumers.
Millet Flour, Sensory Evaluation, Physical Parameters, Nutrient Values
