Formulation And Standardization Of Bajra Cookie Using Amaranth Flour As Partial Replacement

Mrs. Preeti Raj; Dr. Jemima Beryl Mohankumar

Volume : VII, Issue : II, February - 2018

Formulation And Standardization Of Bajra Cookie Using Amaranth Flour As Partial Replacement

Mrs. Preeti Raj, Dr. Jemima Beryl Mohankumar

Abstract :

Millets are one of the oldest of cereals, cultivated since ancient times. The millets are best known for their drought resistance, shorter cultivation cycle and capability to grow in poor soils. Millets provide a wide range of health benefits and they are a good source of energy, proteins, minerals, vitamins and essential amino acids. India is the largest producer of pearl millet/bajra. It gives nutritional security to poor farmers and consumers. It is an essential phytonutrient, lignin, which is very essential for the human body. When bajra cookie is combined with amaranth flour, it produces a gluten–free food as well as a source of complete protein, and contains all the essential amino acids, including lysine. The present study was undertaken to standardize bajra cookie and modify them by incorporating amaranth flour at various levels and analyzing its acceptability and nutrient composition. All products were subjected to organoleptic evaluation in order to find their appearance, colour, flavor, texture, taste and overall acceptability. The nutrients analysed were energy, carbohydrate, protein, fat, dietary fie, iron and calcium.