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Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins.

Jyotsna, Rajiv and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2011) Effect of Replacement of Wheat Flour with Finger Millet Flour (Eleusine Corcana) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins. Journal of Texture Studies , 42. pp. 478-489. ISSN 0022-4901

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Abstract

Effect of replacement of wheat flour with 0, 20, 40, 60, 80 and 100% finger millet flour (FMF),60% FMF, emulsifiers and hydrocolloids on the batter microscopy, rheology and quality characteristics of muffins were studied. The amylograph peak viscosity, breakdown and setback values decreased as the level of FMF increased. The muffin batter microscopy showed that addition of above 60% FMF in blend decreased the number of air cells, indicating poor air incorporation. With the increase in theFMFlevel from0 to 100%, themuffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased. Adverse effect on the quality characteristics of cake was observed above 60%FMF.Use of a combination of polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60% FMF, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture. PRACTICAL APPLICATIONS Muffins are normally made with wheat flour, and it is a very popular snack item largely consumed by children. Incorporation of finger millet flour, which is a good source of minerals, increases the nutritive value ofmuffins and also it is a value addition to the finger millet. The finger milletmuffins have a familiar taste as it is widely consumed. This paper discusses the effect of replacement finger millet flour in muffins and the improving effect brought about by the use of additives. This information would benefit the baking industry.

Item Type: Article
Uncontrolled Keywords: Cake batter microscopy, finger millet, microstructure, muffins, physicochemical properties, viscosity, wheat flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2012 08:59
Last Modified: 05 Dec 2016 12:29
URI: http://ir.cftri.com/id/eprint/10615

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