Standardization and quality evaluation of value-added cookies and pizza base

The trend of consuming market-based processed products like cookies, pizza due to changes in income and social status of people has led to numerous attempts of value addition of it to optimize the nutritional bene its.The present study was conducted to develop cookies and pizza bases by using non-conventional raw ingredients.Cookies (C , C , C and C ) were prepared from re ined wheat lour, 1 2 3 4 inger millet, and barnyard millet lours in proportions 80:10:10, 70:15:15, 60:20:20 and 50:25:25, respectively.Pizza base was prepared by using whole wheat lour, inger millet lour and little millet lour such as (P ) 80:10:10, (P ) 70:15:15, (P ) 60:20:20 and 1 2 3(P ) 50:25:25 with addition of peanuts (5%) and lax seeds (5%) in all.All the developed products were analyzed for nutritional 4 quality and sensory properties using standard procedures.The lavours of the millet-based treatments during the storage period were found to be altered and it was found dif icult to maintain the lavour intact as compared to the control treatments for both cookies and pizza base.All the products were found to contain higher nutrients such as calcium, phosphorous, iron, dietary ibre, and ash as compared to the control products (C and P ) prepared from re ined wheat lour only.Shelf-life evaluation of the products 0 0showed their safe consumption in between 60 days and 3 days for the cookies and pizza base, respectively.