Vol. 10, Issue 12 (2021)

Author(s):
Bheemanagouda and Kashibai Khyadagi

Abstract:
Sorghum is a gluten free cereal and forms the staple diet of a majority of populations living in the semi-arid tropics. Sorghum contains various phenol and antioxidant compounds that could have health benefits, which make the grain suitable for developing functional foods. The current study was undertaken to study the physico-chemical properties and standardization of cookies with different level (25, 50, 75 & 100%) of incorporation. The weight and volume of different sorghum varieties varied significantly among the varieties. M-35-1 sorghum variety was taken for the development of cookies. Result revealed that 25 per cent was on far with the control cookies and 50 per cent was selected with enriching the nutrient content of the sorghum. The sensory score decreases as increasing the sorghum incorporation level in refined wheat flour cookies.