Cookies were prepared by substituting maida with pearl millet flour (PMF) (60:40) and enriched with microencapsulated β-carotene (MBC) powder at 2, 4 and 6% levels. Cookies were evaluated for physico-chemical, sensory and textural quality parameters. Incorporation of MBC in pearl millet based cookies resulted in considerable improvement in β-carotene and total antioxidant activity of cookies when compared to maida with PMF, whereas calorific value was found to be slightly decreased. The spread ratio and spread factor were more or less same as compared to control sample. | Preparation of β -carotene enriched pearl millet based cookies
