National Academy of Agricultural Sciences (NAAS)
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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 |
Composite flours obtaining by blending cereal or legume flours and other functional ingredients can be used in the preparation of baked foods with superior quality. In this study cookies made from finger millet, little millet, horse gram and refined wheat flour were characterised for their physical, functional and chemical properties. Color values of composite flour, finger millet and horse gram flour were darker and yellower compared to little millet flour and refined wheat flour. Sprouting increased water solubility and water binding capacity of flours. Oil absorption capacity was higher in composite flour compared to individual flours. As the proportion of composite flour increased, there was a gradual decrease in the diameter and increase in the thickness, hardness, darkness, total phenolic content and antioxidant activity of the cookies. Cookies were acceptable up to 50% level of incorporation of composite flour in cookies. Polyphenol and antioxidant activity were positively and significantly correlated. Further research is needed to better understand the impact of intervention on improvement in the nutritional profile of school children. Cookies made from germinated composite flours can be an alternative to wheat flour cookies. Incorporation of millet based composite flour in cookies improves the nutritional quality. Significance and novelty: Consumption of millets could overcome the problem of poor nutrition among school children and helps to combat micronutrient deficiencies.
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