Development of Low Glycaemic based Pearl Millet Cookies

Abstract

Pearl millet (Pennisetum glaucum) is a hardy cereal crop that has gained attention for its nutritional value and gluten-free properties. In recent years, there has been a growing interest in exploring alternative ingredients to enhance the nutritional profile and sensory attributes of baked goods. This study aims to investigate the incorporation of orange peel powder into pearl millet cookies, evaluating its impact on both nutritional content and sensory quality. Inthis project we prepared 1 control which is 100% of pearl millet flour, and 3 treatments, treatment 1(T1) 90% pearl millet flour and 5% orange peel powder and mix of Flax seeds, Pumpkin seeds and Fenugreek seeds powder 5%, (T2) has 80% pearl millet flour and 10% orange peel powder and mix of Flax seeds, Pumpkin seeds and Fenugreek seeds powder 10%,(T3 )has 70% Pearl millet flour and 15% orange peel powder and mix of Flax seeds, Pumpkinseeds and Fenugreek seeds powder 15% the completion of preparing of cookie we did a sensory evaluation of cookies based on the appearance, colour, flavour, texture, taste, and overall acceptability of cookies, after that we packed the cookiesin LDPE zip lock covers whichcan be stored upto 3 months. And remaining like materials and methods, procedure, results,and discussed below in this article. This research highlights the potential of pearl millet cookies incorporated with orange peel powder as a suitable snack option for diabetic patients. By incorporating natural ingredients and controlling the glycemic load, these cookies offer a healthier alternative to traditional high- glycemic snacks. The findings suggest that suchcookies can be included in a diabetic diet to provide a satisfying and enjoyable treat while maintaining blood glucose levels. Future studies may focus on long-term glycemic control andinvestigating the effects of these cookies on other markers of diabetic health.