IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

Development And Evaluation Of Millet Cookies Processed With Sorghum And Little Millet Incorporated With Palm Jaggery And Tamarind Kernel Powder

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Joseph Raju.P and Prof. Kavita Waghray

Abstract

Millets are highly nutritious foods which contain complex carbohydrates, essential aminoacids, essential fatty acids and contains good amount of dietary fibre, Iron and Calcium which meets the requirements of a balanced diet of different age groups. Millets are also known as Nutri-cereals and render numerous health benefits to the consumers in reduction of non-communicable diseases like diabetes mellitus, thyroid and cardiovascular diseases. In spite of their multiple health benefits, millets are only consumed by people who are of low income group due to lack of awareness on their nutritional benefits, poor processing technologies and inconvenience in preparation of various food products as they require prior processing. The present study was done to develop and analyse the nutritional value, physiochemical properties and shelf life studies of millet cookies as readymade snack which is developed through standardization process by blending the major millet i.e Sorghum (Sorghum bicolor) and minor millet i.e Little millet (Panicum sumatrense), Tamarind kernel powder (Tamarindus indica) , Wheat Flour and palm jaggery powder. Millet cookies that was highly accepted by thirty semi-trained panel members through nine point hedonic scale by formulating sorghum, little millet and other ingredients showed total carbohydrates, protein, fat and fibre about 57%,8%,25%2.6% respectively. The sensory evaluation of the acceptable cookie revealed that the texture, appearance ,color, aroma ,taste and all quality parameters were in acceptable range during storage . The shelf life of millet cookie was 90 days without any addition of preservatives when packed in polyethylene terphthalate tray that was placed in multilayer plastic laminate pouch at room temperature. The sensory parameters of millet cookies packed in polyethylene terphthalate tray declined without multilayer plastic laminate pouch .The work done was an attempt to develop value added products of major and minor millets and increase consumption of millet products for better nutrition of consumers.

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