期刊
FOOD CHEMISTRY
卷 129, 期 2, 页码 499-506出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.04.107
关键词
Finger millet seed coat; Composite flour; Pasting profiles; Farinograph characteristics; Biscuits; Sensory evaluation
资金
- Indian Council of Agricultural Research (ICAR), New Delhi
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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