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Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid of nutrients particularly minerals.  This study dets. the possibility of using two different pearl millet varieties K & MRB (K and Maharashtra Rabi Bajra resp.) as a replacement for refined wheat flour in cookie prepn.  Cookies were evaluated for proximate compn., textural and sensory characteristics.  Proximate compn. revealed that pearl millet cookies had higher protein, ash and mineral (iron, calcium & phosphorus) content compared to control.  Phys. characteristics of cookies showed that the diam. of control, K and MRB cookies did not vary markedly.  Quant. Descriptive Anal. (QDA) method adopted to assess the sensory quality of the cookies revealed that cookies with pearl millet had better sensory profile compared to control.  They had a combination of desirable and lasting vanilla-like aroma coupled with typical baked millet aroma.  In addn., crisp and crumby texture perceived in these cookies further enhanced their sensory appeal making them highly palatable.  This study indicates the prospects for utilization of pearl millet flour in prepg. cookies with enhanced nutritional quality and sensory attributes

Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)