National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Cookies were prepared by substituting maida with pearl millet flour (PMF) (60:40) and enriched with microencapsulated β-carotene (MBC) powder at 2, 4 and 6% levels. Cookies were evaluated for physico-chemical, sensory and textural quality parameters. Incorporation of MBC in pearl millet based cookies resulted in considerable improvement in β-carotene and total antioxidant activity of cookies when compared to maida with PMF, whereas calorific value was found to be slightly decreased. The spread ratio and spread factor were more or less same as compared to control sample. The colour values L* and a* decreased while b* increased with the addition of MBC to the cookies. The hardness, breaking strength and cutting strength of cookies were decreased with the incorporation of MBC in pearl millet based cookies. The supplementation of 4 % MBC was found to be excellent for preparation of β-carotene enriched pearl millet based cookies without affecting the overall quality.
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