Abstract
Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutrients particularly minerals. This study determines the possibility of using two different pearl millet varieties K & MRB (K and Maharashtra Rabi Bajra respectively) as a replacement for refined wheat flour in cookie preparation. Cookies were evaluated for proximate composition, textural and sensory characteristics. Proximate composition revealed that pearl millet cookies had higher protein, ash and mineral (iron, calcium & phosphorus) content compared to control. Physical characteristics of cookies showed that the diameter of control, K and MRB cookies did not vary markedly. Quantitative Descriptive Analysis (QDA) method adopted to assess the sensory quality of the cookies revealed that cookies with pearl millet had better sensory profile compared to control. They had a combination of desirable and lasting vanilla-like aroma coupled with typical baked millet aroma. In addition, crisp and crumby texture perceived in these cookies further enhanced their sensory appeal making them highly palatable. This study indicates the prospects for utilization of pearl millet flour in preparing cookies with enhanced nutritional quality and sensory attributes.
Highlights
Baked products such as cookies are very popular among all age groups, especially with children
Sensory panellists opined that pearl millet cookies had a combination of desirable and lasting vanilla-like aroma coupled with typical baked millet aroma
Nutritive value of the cookies improved in terms of protein, ash and mineral content after replacing refined wheat flour with semi refined flour of pearl millet
Summary
Baked products such as cookies are very popular among all age groups, especially with children. Cookies hold a significant place in the baking industry due to variety in taste, texture and aroma. They are low moisture foods with longer shelf life, generally prepared out of refined wheat flour, fat and sugar. Cookies are high fat – food products and obtain texture and flavour characteristics from the shortening used. Refined wheat flour is a key ingredient for preparing cookies due to its gluten content. Refined wheat flour is a product of refining that contains higher proportion of starch, low dietary fibre and minerals and the resultant cookies are characterised with low proteins, fat and mineral content [1,2]. To improve its nutritive value, there is a need for replacing refined wheat flour with flour of better nutritive quality
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