Vol. 10, Issue 10 (2021)

Author(s):
GK Rana, SP Mishra, A Duggal, SS Shukla, NK Singh and HK Rahangdale

Abstract:
Cookies are widely consumed baked products which can be served as breakfast to bedtime snack. Different prescribed methods were used to evaluate the treatments. Cookies were prepared by substituting maida (RWF) with sprouted ragi millet flour (SRMF) at 0, 05, 10, 15, 20 and 25% levels and evaluated for nutritional and sensorial quality parameters. There was decrease in carbohydrates, proteins, fat and energy values and increase in moisture, ash, amylose and crude fibre. The minerals calcium, phosphorus and iron, was increased on substitution of maida with SRMF in different proportionate. Supplementation of SRMF increased the overall acceptability with the highest score 7.61 in T5 which shows clear indication to fortification. Hence good quality cookies can be prepared by substituting maida with SRMF upto 25%.