Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

Saha, Supradip; Gupta, Arun Kumar; Singh, S.R.K.; Bharti, Nidhi; Singh, Kashmir; Mahajan, Vinay; Gupta, H. S.

doi:10.1016/j.lwt.2010.08.009

Cited by 80 publications

(58 citation statements)

References 18 publications

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“…5) did not allow to discriminate the formulations based on the analysed parameters, since significant differences (p<0.05) among the biscuits was not observed. These results are the opposite to those reported by Saha et al (2011) which found that wheat flour increased the cohesiveness of the dough due to the plasticity of gluten, and Fig. 2 Water activity of biscuits formulations (F1 to F12), different superscript letters in the same parameter are significantly different at the p<0.05 level Fig.…”

Section: Texture Evaluation Of Dough and Biscuitscontrasting

confidence: 71%

Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

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Section: Texture Evaluation Of Dough and Biscuitscontrasting

confidence: 71%

Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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“…Dur results corroborate with other studies reporting good acceptability of products formulated with millet flour (Krishnan et al, 2011;Saha et al, 2011;Schoenlechner et al, 2013). According to Singh et al (2012), millets can replace wheat in the bread to some extent with good acceptability.…”

Section: Discussionsupporting

confidence: 90%

“…Moreover, as millet does not contain gluten and is known for its low carbohydrate concentration and low glycemic index (Singh et al, 2010;Suma & Urooj, 2014), some authors has studied its viability in bakery products such as breads, biscuits and pasta (Rathi et al, 2004;Saha et al, 2011;Schoenlechner et al, 2013), aiming to replace whole-wheat flour with millet flour. The acceptability of the foods developed with millet flour, such as biscuit dough and breads, is reported to be very good (Saha et al, 2011;Schoenlechner et al, 2013 Unfortunately, no meat products that employ the use of millet or millet flour have been described in the literature. The evolution of nutritional and eating habits throughout human history has led to the modern custom of eating snacks (Danski, 2008).…”

Section: Introductionmentioning

confidence: 99%

Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

Brasil¹,

Capitani²,

Takeuchi³

et al. 2015

Food Sci. Technol (Campinas)

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Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT) were compared with kibbehs prepared with millet flour (roasted or wet) and stored for 90 days (-18 °C). Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration). Baked kibbehs (with roasted millet flour) presented good acceptability and kibbeh samples did not differ significantly (p > 0.05) from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.Keywords: gluten-free products; alternative cereal; food stability; meat products; acceptability; roasting.Practical Application: Kibbeh formulations with millet flour can be a good alternative for gluten-free diet.

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“…O Índice de Aceitabilidade (IA) foi calculado a partir da expressão: IA(%) = A x 100/B, onde A representa a nota média obtida para o produto, e B é a nota máxima do produto. Considerou-se aceito produtos com IA% igual ou superior a 70% (TEIXEIRA et al, 1987).…”

Section: Análise Estatísticaunclassified

“…A formulação CT apresentou aceitação para todos os atributos avaliados, enquanto que a F1 apresentou baixo índice para o atributo sabor e a F2 foi caracterizada como aceita somente com relação à cor (TEIXEIRA et al, 1987). A aceitação decaiu em virtude do incremento de farinha de entrecasca de melancia à formulação de biscoito, sendo que o sabor foi o atributo que apresentou maiores interferências negativas quanto ao índice de aceitação (Figura 1).…”

Section: Análise Sensorialunclassified