Abstract

                                Millet based cookies were standardized by incorporating little millet flour at 25, 50 and 75% levels. The developed cookies were evaluated for its sensory attributes and were highly acceptable at 50% level. The developed products were analyzed for their physico-chemical properties using standard procedures. Incorporation level of little millet flour in cookies on the physical characteristics such as spread ratio, weight and moisture content increased. The substitution of little millet flour increased the yellowness index and decreased the whiteness index. Cutting force increased whereas firmness decreased due to incorporation of little millet flour. The fibre and iron content of the little millet cookies was 3.95g and 4.43mg respectively and was higher than the control cookies. The shelf life of the product was better in plastic containers (600gauge-P2) than poly propylene bags (200gauge-P1) upto 15 days and the microbial population was within the safer limit during the storage period.

Key words : Little millet, Cookies, Sensory evaluation, Texture profile analysis, Physico-chemical properties.