Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Krishnan, Rateesh; Dharmaraj, Usha; Manohar, R. Sai; Malleshi, N. G.

doi:10.1016/j.foodchem.2011.04.107

Cited by 81 publications

(60 citation statements)

References 18 publications

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“…The L* value of all CF's biscuits were lower than C biscuits indicating darker color due to the nature of ingredients. CF II had higher L values compared to CF I biscuits as sorghum in CF II is lighter than finger millet in CF I whose seed coat turns darker on heat treatment (Krishnan et al 2011). CF biscuits also had higher protein content than C which is known to have a negative correlation with L* value (Mamat et al 2010).…”

Section: Resultsmentioning

confidence: 91%

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

et al. 2014

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Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p≤0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p≤0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p≤0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.

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Section: Resultsmentioning

confidence: 91%

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

et al. 2014

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“…Gandhi et al, (2001) also reported increased hardness of cookies prepared by replacing wheat flour up to 40 % level with DSF. Krishnan et al, (2011) also reported increase in the hardness of biscuits prepared from finger millet seed coat based composite flour.…”

Section: Textural Characteristics Of Pmf Incorporated Cookiesmentioning

confidence: 85%

Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet Flour

Kulthe¹,

Lande²

2017

Int.J.Curr.Microbiol.App.Sci

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“…Pure antioxidant compounds (ascorbyl-2-phosphate, a-tocopherol, and their combinations) were tested as replacements for butylated hydroxyanisole (Hix, Klopfenstein, & Walker, 1997). Other researchers, mainly to increase fiber content, proposed the enrichment of soft dough biscuits with several by-products, such as mango peel (Ajila, Leelavathi, & Prasada Rao, 2008), potato peel (Abdel-Magied, 1991), finger millet seed coat (Krishnan, Dharmaraj, Sai Manohar, & Malleshi, 2011), or cereal bran (Sudha, Vetrimani, & Leelavathi, 2007). To our knowledge, up to now, no studies have been aimed at enriching biscuits with anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

Pasqualone

Bianco

Paradiso

2013

CyTA - Journal of Food

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The aim of the work was to improve the nutritional quality of biscuits and to enrich them with anthocyanins. The steps were (i) evaluation of various raw materials as sources of anthocyanins and optimization of anthocyanin extraction procedure; (ii) conduction of six biscuit-production trials by using anthocyanins extracted from the selected source, at different enrichment levels and with progressively less fat and sugar; and (iii) conduction of a paired-preference test to compare the best anthocyanin-enriched biscuits to control plain biscuits. Grape marc extract was selected for biscuit making. Also, the use of durum wheat semolina and extra virgin olive oil was proposed. A fat level as low as 100 g/kg was achieved, with a notable decrease of saturated fatty acids. Total anthocyanins accounted for 103 6 10 73 g/kg. The color of biscuits was characterized by more intense redness and minor lightness compared to the control, and acceptability was adequate, as assessed by 103 consumers.

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Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Cited by 81 publications

References 18 publications

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Evaluation of Physical and Textural Properties of Cookies Prepared from Pearl Millet Flour

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

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