|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : firstname.lastname@example.org / email@example.com
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
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.