Journal
FOOD CHEMISTRY
Volume 129, Issue 2, Pages 499-506Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.107
Keywords
Finger millet seed coat; Composite flour; Pasting profiles; Farinograph characteristics; Biscuits; Sensory evaluation
Funding
- Indian Council of Agricultural Research (ICAR), New Delhi
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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 (Delta E = 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. (C) 2011 Elsevier Ltd. All rights reserved.
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