Development Of Cookies Using A Combination Of Foxtail Millet And Wheat Flour

Abstract In this paper we developed three different types of cookies using a combination of foxtail millet and wheat flour. The ratio of foxtail millet flour and wheat flour changed as 60 50 and 45 and cookies were prepared. In order to determine consumer acceptability 9 point hedonic test was done with 32 untrained panelists serving and results were statistically analyzed to identify the best formulation. The sensory qualities namely appearance texture flavor aftertaste overall acceptability and proximate analysis specifically moisture crude protein crude fat crude fiber and ash of the cookies were determined. The findings indicated that the sensory evaluation 55 foxtail millet 45 wheat flour sample was highly accepted as best formulation in terms of texture aftertaste and overall acceptability. There was no statistically significant p0.05 difference in appearance and flavor. In the best formulation moisture content is 4.6 crude fat is 5.7 crude protein is 13.1 crude fiber 0.07 and ash 1.0.