Studies on standardization, sensory evaluation and chemical composition of Millet-gram Cookies

This study focuses on the development and quality evaluation of milletgram cookies, formulated to provide both sensory appeal and enhanced nutritional benefits. The cookies were prepared by using millet flour, gram flour, jaggery and selected functional ingredients and were optimized for appearance, flavor, texture, taste and overall acceptability. The study deals with preparation of value added products (cookies) with incorporation of various percent of sorghum flour, pearl millet flour, green gram flour, roasted Bengal gram flour. The sensory evaluation of these millet gram cookies was carried out using 9-point Hedonic scale. The good quality cookies can be prepared by incorporation of sorghum flour, pearl millet flour, sattu flour and roasted Bengal gram flour were acceptable without affecting organoleptic quality. Cookies prepared by use of 21% sorghum flour, 6% pearl millet flour, 12% green gram flour and 8% roasted Bengal gram flour treatment (T1) contains 5.0 ± 0.058% moisture, 1.83 ± 0.167% ash, 11.92 ± 0.33% protein, 13.03 ± 0.08% fat, 3.83 ± 0.12% fiber and 64.39 ± 0.20% carbohydrates. Overall, the optimized milletgram cookies demonstrated excellent sensory characteristics, enhanced nutritional profile, and satisfactory shelf-life, suggesting their potential as a functional, health-promoting snack option.