Evaluation of Physical and Sensory Attributes of Cookies Formulated from Multi-Millet Based Composite Flours

Abstract

This study aims to investigates the influence of multi-millet flour incorporation on the physical, textural, color, and sensory attributes of cookies. Cookies were prepared using composite flours made from blends of whole wheat, sorghum, pearl millet, finger millet, and soyabean flours in the following proportions: (T1) 75:10:05:05:05, (T2) 75:05:10:05:05, (T3) 75:05:05:10:05, (T4) 60:15:10:10:05, (T5) 60:10:15:10:05, (T6) 60:10:10:15:05, (T7) 45:20:15:15:05, (T8) 45:15:20:15:05, (T9) 45:15:15:20:05, with 100% whole wheat flour as the control (T0). Substituting wheat flour with a millet flour blend reduced the cookies weight and spread ratio, while it increased the diameter and thickness. Textural analysis revealed a reduction in hardness, as evidenced by lower penetration and cutting forces, in cookies made with millet-based composite flours. As the proportion of millet increased, the cookies colour became darker, characterized by a decrease in lightness (L*) and yellowness (b*), and an increase in redness (a*). Sensory evaluation identified treatment T8 cookies as the most preferred, with improved scores for colour, appearance, texture, and flavour.