Development and shelf-life evaluation of spice flavoured sorghum (Sorghum bicolor) cookies: A study on valorisation of millets for food security

Abstract

Food and Agriculture Organization and United Nations has recognised 2023 as the International Year of Millets or IYM2023 for awareness about health and nutritional benefits of millets. This study evaluated the effect of storage period and packaging materials on the quality attributes of spice-flavoured sorghum millet cookies. Quality characteristics such as moisture content, texture, overall acceptability, antioxidant activity, free fatty acid, and peroxide value of gluten-free cookies made from sorghum millet flour were investigated during the storage period under ambient conditions. The result of the study indicated that the moisture content, free fatty acid, and peroxide value of developed cookies increased while hardness decreased with an increase in storage time for cookies packed in both BOPP (biaxially oriented polypropylene) and metallised polyester package. During storage, moisture content increased more in biaxially oriented polypropylene as compared to metallised polyester package. The free fatty acid and peroxide value of cookies increased in both packaging materials during storage whereas, the highest increase was observed in 120 days of storage. The metallised polyester package was found to be the best packaging material than biaxially oriented polypropylene with respect to sensory, textural and shelf stability characteristics of sorghum cookies.