| dc.contributor.author | Iche, Patrick | |
| dc.date.accessioned | 2024-03-18T10:14:32Z | |
| dc.date.available | 2024-03-18T10:14:32Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/18570 | |
| dc.description | A thesis submitted to the Department of Food Technology, Nutrition and Bio- Engineering in partial fulfillment of the requirements for the award of the Degree Bachelor of Science in Food Science and Technology | en_US |
| dc.description.abstract | The objective of this study was to determine the textural and sensory properties of cookies produced from wheat, millet and wheat- millet composite flours. The millet flours used were both raw and extruded at different compositions. The controls were cookies made from 100% wheat flour, 100% raw finger millet and 100% extruded finger flour. Cookie colour and texture
properties were determined. The results showed that color differences were most noticeable in cookies containing pure wheat
and pure millet flour. Cookies from 100% wheat exhibited the highest values for hardness and chewiness values. The hardness and chewiness of cookies made from wheat-millet composite flour decreased with increasing proportion of millet flour regardless of whether the millet was extruded or not. Inclusion of millet flour in cookies, whether extruded or not variably affects
cookie colour and texture. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University | en_US |
| dc.subject | Millet | en_US |
| dc.subject | Cookies | en_US |
| dc.subject | Sensory properties | en_US |
| dc.subject | Wheat flour | en_US |
| dc.title | Textural and color properties of millet cookies | en_US |
| dc.type | Thesis | en_US |
