Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14265/
https://doi.org/10.1016/j.lwt.2020.109136 |
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| Title |
Impact of millets on wheat based Belgian waffles: Quality characteristics and
nutritional composition.
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| Creator |
Chaitra, U.
Abhishek, P. Sudha, M. L. Vanitha, T. |
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| Subject |
05 Ragi (Finger Millet)
26 Bakery products |
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| Description |
The impact of replacement of wheat flour with finger millet and pearl millet flours in Belgian waffle was
evaluated for quality characteristics and nutritional composition. Control waffles where no millet flours are
present have harder texture with a shear force of 35.86N while the same for the experimental waffles ranges
from 19.68N to 27.02N. The waffles which have 30% and 40% finger millet respectively showed the highest
acceptability in terms of sensory attributes. Replacement of wheat flour with millets did not have any negative
impact on the crumb integrity and structure of the waffles. Use of millets in the formulation resulted in increased
total dietary fiber, reduced carbohydrate and caloric value of the waffles. All the experimental waffles exhibited
higher values of slowly digestible starch (SDS) and resistant starch (RS) fractions as compared to control. The
highest amounts of ISDF (6.46%) and SDF (1.29%) were detected in waffles which have 30% finger millet and
20% pearl millet. A significant increase in the mineral content in all the experimental waffles was observed. Use
of millets can effectively enhance the nutritional profile of waffles.
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| Date |
2020
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14265/1/LWT%20-%20Food%20Science%20and%20Technology%20124%20%282020%29%20109136.pdf
Chaitra, U. and Abhishek, P. and Sudha, M. L. and Vanitha, T. (2020) Impact of millets on wheat based Belgian waffles: Quality characteristics and nutritional composition. LWT - Food Science and Technology, 124. pp. 1-7. ISSN 0023-6438 |
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