Utilization of Foxtail Millet (Setaria italica Beauv.) for the Development of Soft Cookies

Abstract

This research aimed to develop a nutritious and consumer-acceptable soft cookie product from foxtail millet by substituting wheat flour with foxtail millet flour at three levels: 30%, 40%, and 50% of the wheat flour content. The study examined the effects of these substitutions on the physical, chemical, and sensory qualities of the soft cookie product. The results indicated that increasing the amount of foxtail millet flour resulted in higher hardness and spread ratio of the cookies, while the lightness (L*), redness (a*), and yellowness (b*) values decreased. The increasing of foxtail millet content led to higher moisture, crude fiber, and ash content in the soft cookies. The taste and overall liking score were not significantly different from the control formula (p>0.05). The study found that foxtail millet can be used to develop soft cookie products with 40% substitution. The developed product contains moisture, protein, fat, crude fiber, ash, and carbohydrate content of 6.42%, 11.74%, 17.65%, 1.24%, 1.42%, and 62.47%, respectively. A single serving of the developed soft cookie (one piece or 30 grams) provides 137.10 kilocalories of energy and received an overall liking score as like moderately.