Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist Ratnagiri (Maharashtra) 415 712
*E-mail: swami_shrikant1975@yahoo.co.in
Online published on 1 February, 2014.
Finger millet flour along with other ingredients were used to develop cookies using varied oil content (30, 35 and 40%), baking temperature (180, 200 and 220°C) and time intervals keeping other ingredients (baking powder 0.7%, sugar 30%, vanilla flavour 2%) constant. The prepared cookies were tested for adjudging it's textural (mainly hardness), colour and baking time. Sensory analysis of prepared cookies by nine-point hedonic scale indicated that the overall acceptability (colour, texture and flavour) of the cookies prepared with temperature at 200°C and 30% oil content was more than the other samples.
Cookie, baking, finger millet flour
