Scanning Electron Microscopy (SEM) and X-ray Diffraction (XRD) analyses provide complementary insights into the structural transformations in finger millet–carrot pomace-based cookies:

• SEM: Reveals the microstructure and surface morphology of the cookies, showing changes in porosity, particle size, and distribution of ingredients. It can identify how the incorporation of carrot pomace affects the starch-protein matrix, fiber dispersion, and formation of air pockets, which influence texture, crispness, and crumb structure.
• XRD: Provides information on the crystalline and amorphous regions of starch and other polysaccharides. Baking and ingredient interactions can induce partial gelatinization or retrogradation of starch, altering crystallinity patterns. XRD can quantify these changes, helping to correlate structural organization with textural properties, hardness, and digestibility.

Together, SEM and XRD analyses help elucidate how ingredient interactions and baking processes modify the cookie’s microstructure and functional texture attributes.