DEVELOPMENT, NUTRITIONAL AND FUNCTIONAL EVALUATION OF MIXED MILLET AND MIXED MILLET SOY BASED COOKIES

S. BHARATHI¹, M.R. MANIKANTAN²*, T. ARUMUGANATHAN³, K.A. ATHMASELVI^4
1Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203, Tamil Nadu, India
²ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India
³ICAR-Sugarcane Breeding Institute, Coimbatore, 641 007, Tamil Nadu, India
⁴Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203, Tamil Nadu, India
* Corresponding Author : manicpcri@gmail.com

Received : 02-05-2020     Accepted : 13-05-2020     Published : 15-05-2020
Volume : 12     Issue : 9       Pages : 9837 - 9842
Int J Agr Sci 12.9 (2020):9837-9842

Keywords : Millet, Cookies, Gluten free, Millet flour, Soy flour, Characteristics of flour, Texture analysis
Academic Editor : Pandiselvam R.
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203, Tamil Nadu, India. Authors are also thankful to ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India and ICAR-Sugarcane Breeding Institute, Coimbatore, 641 007, Tamil Nadu, India
Author Contribution : All authors equally contributed

The present study is focussed on development and evaluation of cookies with millets and soy flour. Two cookies were optimized using mixed millet flour and using mixed millet soy flour. The mixed millet and mixed millets soy flour had considerable oil and water holding capacity which are important properties of dough for baking. Starch viscosity property of the flour was studied and low setback value was observed which clearly states that the starch of these flours has moderate peak viscosity with moderate process tolerance and susceptible to over-cooking. Proximate analysis was done to study the nutritional composition of the flours and cookies. The mixed millet soy cookies were rich in protein (13.50%) when compared to mixed millet cookies (5.71%). Nutritional composition of the developed cookies was comparable to other cookies made with wheat-composite flour. Amino acids namely histidine, threonine, valine, methionine, phenylalanine, isoleucine, leucine and valine are present in significant quantity in both mixed millet cookies and mixed millet soy cookies. The low biting/breaking strength (0.861 -1.069 kg) along with high hardness (2.136-2.842 kg) gives an added advantage to the cookies.

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