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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 : 10, Issue:7, July, 2021
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.2021.10(7): 114-118
DOI: https://doi.org/10.20546/ijcmas.2021.1007.012


Studies on Physico-chemical Analysis of Bajra (Pennisetum glaucum)used for Formulation of Cookies
G. Phalphale1, V. R. Chavan2 and R. V. Kale2
1Department of Food Chemistry and Nutrition,
2Department of Food Process Technology, MGM College of Food Technology,
MGM Hills, Gandheli, Aurangabad-431 007, M.S., India
*Corresponding author
Abstract:

The present investigation was carried out to study the Studies on Physico-chemical Analysis of Bajra (Pennisetum glaucum) used for formulation of Cookies During present work, physico-chemical properties of bajra and bajra fortified cookies were investigated. Bajra was investigated for its physical quality parameters, chemical, mineral attributes and functional attributes. The efforts were also made to develop the technology for formulation and process standardization of bajra fortified cookies. The results obtained during present investigation are presented and discussed with respect to experimental data obtained during the course of study and relevant information available in scientific literature under suitable headings and subheading.


Keywords: Bajra, Physico-chemical, Cookies

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How to cite this article:

Phalphale, M. G., V. R. Chavan and Kale, R. V. 2021. Studies on Physico-chemical Analysis of Bajra (Pennisetum glaucum) used for Formulation of Cookies.Int.J.Curr.Microbiol.App.Sci. 10(7): 114-118. doi: https://doi.org/10.20546/ijcmas.2021.1007.012
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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