About this document
Millet-Based Cookie Development Study by a.devi is a document available to read on EtoBox.
The document discusses the development of millet-based bakery products and evaluation of their characteristics. It aims to enhance the nutritional quality of snack foods like cookies by blending finger millet flour and wheat flour. Finger millet is rich in calcium, phosphorus and iron. Cookies were prepared with different ratios of finger millet and wheat flour and evaluated for physical and sensory properties. The 40:60 ratio of finger millet to wheat flour was found to be the most acceptable. Substituting
- Author
- a.devi
- Language
- EN