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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 1197-1203
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.136


Preparation of β -Carotene Enriched Pearl Millet Based Cookies
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 maida with pearl millet flour (PMF) (60:40) and enriched with microencapsulated β-carotene (MBC) powder at 2, 4 and 6% levels. Cookies were evaluated for physico-chemical, sensory and textural quality parameters. Incorporation of MBC in pearl millet based cookies resulted in considerable improvement in β-carotene and total antioxidant activity of cookies when compared to maida with PMF, whereas calorific value was found to be slightly decreased. The spread ratio and spread factor were more or less same as compared to control sample. The colour values L* and a* decreased while b* increased with the addition of MBC to the cookies. The hardness, breaking strength and cutting strength of cookies were decreased with the incorporation of MBC in pearl millet based cookies. The supplementation of 4 % MBC was found to be excellent for preparation of β-carotene enriched pearl millet based cookies without affecting the overall quality.


Keywords: Cookies, Pearl millet flour, Microencapsulated β-carotene, Physical characteristics, Sensory quality, Textural properties
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How to cite this article:

A.A. Kulthe, S.S. Thorat and Lande, S.B. 2017. Preparation of β -Carotene Enriched Pearl Millet Based CookiesInt.J.Curr.Microbiol.App.Sci. 6(2): 1197-1203. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.136