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Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Rateesh, Krishnan and Usha, Dharmaraj and Sai Manohar, R. and Malleshi, N. G. (2011) Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry, 129 (2). pp. 499-506. ISSN 0308-8146

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Abstract

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5–12% protein, 2.6–3.7% fat and 40–48% dietary fibre, besides 3–5% polyphenols and 700–860 mg/100 g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480–1690 g compared to control biscuits (1560 g). The biscuits were of mild grey colour (DE = 40–50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.

Item Type: Article
Uncontrolled Keywords: Finger millet seed coat, Composite flour, Pasting profiles Farinograph characteristics, Biscuits, Sensory evaluation
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Flour Milling Bakery and Confectionary Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2011 09:44
Last Modified: 03 Oct 2018 06:26
URI: http://ir.cftri.com/id/eprint/10285

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