Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Jyotsna Rajiv
Jyotsna Rajiv
India
Publications
-
Research Article
Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)
Author(s): Florence Suma P, Asna Urooj, Asha MR and Jyotsna RajivFlorence Suma P, Asna Urooj, Asha MR and Jyotsna Rajiv
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 combinat.. View More»
DOI: 10.4172/2157-7110.1000377