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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (360) Last page : (365)
Article doi: http://dx.doi.org/10.18782/2320-7051.5300

Organoleptic and Nutritional Evaluation of Cookies Supplemented with Oat and Finger Millet

S. J. Giram1*, R. S. Agrawal2 and D. M. Shere3
1,3Department of Food Science and Technology, Vasantrao Naik Marathwada
Krishi Vidyapeeth, Parbhani 4310402
2Assistant Professor, MIT College of Food Technology, Pune 412201
*Corresponding Author E-mail: agrawalrinku01@gmail.com
Received: 24.07.2017  |  Revised: 30.08.2017   |  Accepted: 5.09.2017   


The present investigation was undertaken with an objective to prepare cookies with partial replacement of wheat flour at different proportions of oats and finger millet and to study its effect on the physical, chemical and sensory characteristics of cookies were studied. The study was focused on standardizing the acceptable level of oat and finger millet flour in cookies. Replacement of wheat flour with oat and finer millet flour increased the protein, fibers and ash contents proportionately to the level of substitution.

Key words: Oats, Finger millet, Nutrition, Health benefits, Cookies   

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Giram, S. J., Agrawal, R.S. and Shere , D.M., Organoleptic and Nutritional Evaluation of Cookies SupplemEnted with Oat and Finger Millet, Int. J. Pure App. Biosci.5(5): 360-365 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5300