https://doi.org/10.51514/JSTR.8.1.2026.21-25
Anjali Shukla, Aarti Malhosia and Meenal Phadnis
ABSTRACT
Millets are nutrient-dense grains that include resistant starch, vital micronutrients, high dietary fibre, and bioactive substances with antioxidant qualities. However, because of the poor dough rheology and weak structural qualities brought on by the lack of gluten, their application in traditional baked goods is still restricted. In order to improve texture, sensory quality, nutritional functioning, and product durability, the current study examines consumer acceptance and market potential of nutritionally enhanced Bajra (Pearl Millet) cookies made with optimised gluten content. In order to maintain the nutraceutical benefits of millet flour while balancing dough handling characteristics and sensory acceptability, a gluten optimisation technique was implemented. Additionally assessed were functional and physicochemical attributes as bulk density, textural profile, spread ratio, and moisture retention. Standard procedures were used for consumer sensory evaluation, nutritional profile, and market feasibility study. The texture, crispness, mouth feel, flavour retention, and overall acceptability scores of cookies made with optimized gluten integration were significantly greater than those of control samples, according to the results. increased mineral retention, balanced macro-micronutrient composition, and increased protein quality were all shown by nutritional analysis. Strong customer preference for functional bread goods boosted with conventional grains and protein-enriched formulations was found by market analysis, suggesting considerable economic potential. According to the results, millet-based developments in the functional bread industry can be supported by Bajra cookies with optimised gluten content, which can effectively close the gap between nutritional enhancement and market appeal.
Keywords: Bajra cookies, gluten optimization, consumer acceptance, nutritionally enhanced bakery products, market potential, functional foods etc.
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