Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Standardisation and quality assessment of finger and pearl millet enriched multigrain cookies for celiac individuals
Author(s): Bineet Kaur and Uttara Singh
Abstract: Celiac disease requires lifelong adherence to a gluten-free diet, yet many commercially available gluten-free foods are nutritionally inadequate. To address this gap, multigrain cookies were developed using germinated finger millet and roasted pearl millet flours in varying ratios, with a wheat-based cookie as control. Sensory evaluation identified the formulation containing finger millet and pearl millet in a 30:70 ratio as most acceptable, which was selected for further analysis. The millet cookies showed higher fat, fiber, and energy compared to the control, while protein levels were similar. Mineral analysis revealed greater calcium, magnesium, and zinc contents in the millet formulation, although iron was higher in the control. Contribution towards Recommended Dietary Allowances (RDA) indicated magnesium enrichment as the key advantage. Shelf-life evaluation confirmed stable sensory qualities, oxidative stability, and microbial safety for 30 days. The findings support millet-based cookies as a nutritious and shelf-stable alternative for gluten-free diets.
DOI: 10.22271/foodsci.2025.v6.i2b.255
Pages: 87-92 | Views: 12 | Downloads: 8
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How to cite this article:
Bineet Kaur, Uttara Singh. Standardisation and quality assessment of finger and pearl millet enriched multigrain cookies for celiac individuals. J Curr Res Food Sci 2025;6(2):87-92. DOI: 10.22271/foodsci.2025.v6.i2b.255
