Evaluation of Nutritive Quality and Sensory Attributes of Calocybe indica Flour Fortified Barnyard Millet Cookies

Dried mushroom flour as a fortifier for wheat flour and Barnyard millet in cookies production were evaluated for their nutritive and sensory quality. Nutritive content and sensory characteristics in cookies of floured Calocybe indica and its blends were examined. Wheat flour and Barnyard millet flour was partially replaced by mushroom flour in ratios of 2, 4, 6 and 8% in cookies blends. Protein content of cookies increased in mushroom flour with increasing the level from 6% to 8%. Sensory evaluation showed that aroma had higher score (4.43 and 4.62) for 4 and 6% of mushroom flour providing good quality of cookies. But with 8% of Mushroom flour showed lesser score compared to 6%. Cookies showed higher scores for sensory attributes, colour (4.14 and 4.18), appearance (4.64 and 4.62), crispiness (4.81 and 4.71), flavor (4.54 and 4.48) and overall acceptance (4.84 and 4.76) comparatively in 6% and followed by 4% fortification of mushroom flour. The present study suggested that incorporation of mushroom flour up to 6% to replace wheat flour and Barnyard millet flour for improved crispiness and flavor, increased concentration of protein content of cookies.