Standardization and quality evaluation of value-added cookies and pizza base

The trend of consuming market based processed products like cookies, pizza due to change in
income and social status of people has led to numerous attempts of value addition of it to
optimize the nutritional benefits. The present study was conducted to develop cookies and
pizza base by using non-conventional raw ingredients. Cookies (C 1 , C 2 , C 3 and C 4 ) were
prepared from refined wheat flour, finger millet and barnyard millet flours in proportions
80:10:10, 70:15:15, 60:20:20 and 50:25:25, respectively. Pizza base was prepared by using
whole wheat flour, finger millet flour and little millet flour such as (P 1 ) 80:10:10, (P 2 )
70:15:15, (P 3 ) 60:20:20 and (P 4 ) 50:25:25 with addition of peanuts (5%) and flax seeds (5%)
in all. All the developed products were analysed for nutritional quality and sensory properties
using standard procedures. All the products were found to contain higher nutrients such as
calcium, phosphorous, iron, dietary fibre and ash as compared to the control products (C 0 and
P 0 ) prepared from refined wheat flour only. Shelf-life evaluation of the products showed their
safe consumption in between 60 days and 3 days for the cookies and pizza base, respectively.