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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 6, Issue:4, April, 2017
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2017.6(4): 692-701
DOI: https://doi.org/10.20546/ijcmas.2017.604.085


Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet Flour
A.A. Kulthe*, S.S. Thorat and S.B. Lande
Department of Food Science and Technology, MPKV, Rahuri – 413 722, (M.S.) India
*Corresponding author
Abstract:

Cookies were prepared by substituting wheat maida with pearl millet flour (PMF) from three cultivars (viz. Shanti, Dhanshakti and Pioneer 84M64) at 0, 10, 20, 30, 40 and 50% levels using traditional creamery method. Incorporation of PMF in cookies decreased diameter, spread ratio and spread factor of cookies whereas the thickness increased slightly. The colour values L* and b* decreased while a* increased with the addition of PMF to the cookies. The hardness, breaking strength and cutting strength of cookies were increased with the incorporation of PMF in cookies. Thus incorporation of PMF (var. Dhanshakti) in formulation of cookies was found to be superior to Shanti and Pioneer 86M64, based on physical and textural quality of cookies.


Keywords: Cookies; Pearl millet flour; Spread factor; Spread ratio; Texture analysis

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How to cite this article:

Kulthe, A.A., S.S. Thorat and Lande, S.B. 2017. Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet FlourInt.J.Curr.Microbiol.App.Sci. 6(4): 692-701. doi: https://doi.org/10.20546/ijcmas.2017.604.085
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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