Department of Food Science and Technology, MPKV, Rahuri, Maharashtra
*Email: amitkulthe.ft@gmail.com
Online published on 2 January, 2017.
The present study was undertaken to compare the influence of different β-carotene source (viz. microencapsulated β-carotene, carrot, spirulina and palm oil) on the quality of cookies. Cookies prepared using maida: pearl millet flour (PMF) (60: 40) and supplemented with 4% each of different β-carotene source were evaluated for nutritional, sensory and textural quality parameters. On evaluation of the results it was found that there was increase in the β-carotene content of cookies on accounts of use of these carotene sources. The βcarotene content and total antioxidant activity of cookies varied with different carotene source. The physical and textural characteristics of cookies we significantly influenced by different sources.
Cookies, Pearl millet flour, â-carotene enrichment, Physical characteristics, Sensory quality, Textural properties
