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Physico-Chemical, Textural and Sensory Stability of Cookies Made from Germinated Finger Millet and Pearl Millet Flour

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  • Amar P Garg

    (Swami Vivekanand Subharti University, India)

Abstract

During this study, we examined the effects of various packaging materials like Low Density Polyethylene (LDPE) and Metallized Polyester (MP) pouches, on the physical, chemical, and sensory properties of multimillet cookies. The cookies were made with optimized flour blends consisting of 30% germinated finger millet, 30% germinated pearl millet, and 40% wheat flour. The cookies were packed sin LDPE bags and stored for 120 days at Room Temperature (RT) and 37 °C, the moisture content of the cookies rose from 3.4% to 4.8% and 4.0%, respectively.

Suggested Citation

  • Amar P Garg, 2023. "Physico-Chemical, Textural and Sensory Stability of Cookies Made from Germinated Finger Millet and Pearl Millet Flour," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 54(2), pages 45765-45774, December.
    • Handle: RePEc:abf:journl:v:54:y:2023:i:2:p:45765-45774
    DOI: 10.26717/BJSTR.2023.54.008530
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