Quality characteristics of biscuits prepared from finger millet seed coat based composite flour
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10285/
FC-01-11 |
|
| Title |
Quality characteristics of biscuits prepared from finger millet seed coat based
composite flour
|
|
| Creator |
Rateesh, Krishnan
Usha, Dharmaraj Sai Manohar, R. Malleshi, N. G. |
|
| Subject |
14 Physical properties
26 Bakery products 05 Ragi (Finger Millet) |
|
| Description |
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.
|
|
| Date |
2011
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/10285/1/Biscuit_paper.pdf
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 |
|