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Research Paper | Food Science | India | Volume 7 Issue 3, March 2018
Studies on Utilization of Ragi for Preparation of Malted Ragi Cookies
Ranjeet Chunilal Kokani, Hule Pournima Bharat, Kelgane Swati Sakharam
Cookies are one of the most popular bakery products. It is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibers. A malted ragi flour cookie is rich in iodine, minerals like iron, calcium, phosphorus, fiber and vitamin contents. It was prepared with per 100gm of malted ragi flour and other minor ingredients added based on sensory trials like Vanaspati oil (50gm), Butter (10gm), Sugar (25gm), cumin (4gm), salt (2gm) etc. we take three trials like T1, T2 and T3 for preparation of malted ragi cookies by using different proportion of flour. From above three trials T3 was selected according to ten panelist members by using five point hedonic scale. Then we start storage study up to 60 days after interval of 10 days. The values of nutrients were increase significantly while the values of protein content, fat content and sensory score decreases significantly during 60 days of storage at ambient temperature. From above storage study we observe shelf life of malted ragi cookies are 60 days. After storage study the Physicochemical, Microbial and Sensory quality attributes of the product were evaluated. Malted ragi cookies contain Energy (357.00 kcal), Carbohydrate (74.09 gm), Protein (10.40gm), Fat (3.04 gm), Crude fiber (3.05gm). Those cookies beneficial for growing children decrease malnutrition problem, teenagers, pregnant and lactating women due to its high nutritive value
Keywords: Cookies, Malt Ragi Flour, Soaking Germination, Malnutrition
Edition: Volume 7 Issue 3, March 2018
Pages: 28 - 32
How to Cite this Article?
Ranjeet Chunilal Kokani, Hule Pournima Bharat, Kelgane Swati Sakharam, "Studies on Utilization of Ragi for Preparation of Malted Ragi Cookies", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART2018273, Volume 7 Issue 3, March 2018, 28 - 32
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