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

Amar P Garg
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Amar P Garg: Swami Vivekanand Subharti University, India

Biomedical Journal of Scientific & Technical Research, 2024, vol. 54, issue 2, 45765-45774

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.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:54:y:2024:i:2:p:45765-45774

DOI: 10.26717/BJSTR.2024.54.008530

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