• TAKAWALE DHARINI PRAMOD
• MHALASKAR SACHIN RAMESH
• KULTHE AMIT ARUN

The present investigation was undertaken to standardize and develop gluten free malted multi-millet cookies by utilization of Malted millet flour blends viz. Pearl millet, Finger millet and Sorghum with 100% wheat flour cookies as control. The cookies with 50% sorghum flour, 25% pearl millet flour and 25%finger millet flour had higher sensory scores. The sensorially acceptable flour blend was then utilized for development of gluten free malted multi-millet cookies in which partial replacement of flour blend with roasted flaxseed powder at the substitution level of 0, 10, 20, 25, 30 was done to enhance the nutritive value of cookies. Overall acceptability of samples judged by semi-trained panel members found in between 7.54 to 8.57. The cookies with 30% of roasted flaxseed powder and 70% of malted millet flours blend were found to be highly acceptable by the panellist. With increase in the percentage of roasted flaxseed powder the increase in the proximate composition, minerals and omega-3 fatty acids was observed. Malting improved the chemical properties of the millet flour and increase in the mineral content of malted millet flour as compared to unmalted millet flour was recorded. Resulting gluten free malted multi-millet cookies could not only contribute to celiac patients but also to the growing health conscious population.

Pearl millet, Finger millet, Sorghum, Flaxseed, Malting, Gluten free cookies, Nutritional quality, Sensory evaluation

"STUDIES ON DEVELOPMENT OF GLUTEN FREE MALTED MULTI-MILLET COOKIES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 3, page no.1609-1618, March-2021, Available :http://www.jetir.org/papers/JETIR2103204.pdf

"STUDIES ON DEVELOPMENT OF GLUTEN FREE MALTED MULTI-MILLET COOKIES", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 3, page no. pp1609-1618, March-2021, Available at : http://www.jetir.org/papers/JETIR2103204.pdf