Standardization and formulation of sorghum based cookies and their nutritional composition

Abstract

The objective of this research was to determine the feasibility of commercialization of sorghum cookies through pilot plant. The dehulled and grounded sorghum flour with different particle distribution in the final flour were used for preparation of cookies made for replacement of wheat flour with sorghum flour.The cookies made with 44.3% dehulled and pulverized sorghum flour yielded best quality cookies in terms of sensory properties. The sensory score was highest i.e. 6.9 when cookies prepared from 44.3% Sorghum flour to replace complete wheat flour for sensory attributes like color, flavor and texture and overall acceptability indicating the acceptability by the panelist member. In case of chemical composition of cookies, cookies prepared by 44.3% percent sorghum flour have high content of crude fiber than commercial cookies. The Shelf studies revealed that cookies can be stored for 6 months without affecting its keeping qualities.