Effect of Baking Temperature and Oil Content on Quality of Finger Millet Flour Cookies
DOI:
https://doi.org/10.52151/jae2013504.1529Keywords:
Cookie, baking, finger millet flourAbstract
Finger millet flour along with other ingredients were used to develop cookies using varied oil content (30, 35 and 40 %), baking temperature (180, 200 and 220°C) and time intervals keeping other ingredients (baking powder 0.7%, sugar 30%, vanilla flavour 2 %) constant. The prepared cookies were tested for adjudging it’s textural (mainly hardness), colour and baking time. Sensory analysis of prepared cookies by nine-point hedonic scale indicated that the overall acceptability (colour, texture and flavour) of the cookies prepared with temperature at 200°C and 30 % oil content was more than the other samples.
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References
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