Use of pearl millet and green gram flours in biscuits and their sensory and nutritional quality

被引：0
|
作者：
Anu [1 ]
Sehgal, S. [1 ]
Kawatra, A. [1 ]
机构：
[1] Chaudhary Charan Singh Haryana Agr Univ, Dept Food & Nutr, Hisar 125004, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2007年 / 44卷 / 05期
关键词：
pearl millet; refined wheat flour; green gram; biscuit; sensory quality; nutritional quality; antinutrients;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Biscuits, sweet biscuits (A) and sweet and salty biscuits (B) were prepared using flours of refined wheat, blanched pearl millet (Pennisetum glaucum L.), and green gram (Phaseolus aureus) in the ratio of 50:40:10 (Type I) and 30:60:10 (Type II) and control containing 100% refined wheat flour. Both types of biscuits were liked very much by the panelists. Slightly higher antinutrient (polyphenol and phytic acid) contents were found in Type-II sweet biscuits (A) and sweet and salty biscuits (B) as compared to Type-I and control sweet biscuits (A) and sweet and salty biscuits (B). Blanched pearl millet flour in combination with refined wheat flour and green gram flour can be successfully incorporated for the development of nutritious biscuits.
引用
收藏
页码：536 / 538
页数：3
相关论文
共 50 条
  • [1] Use of pearl millet and green gram flours in biscuits and their sensory and nutritional quality
    Department of Foods and Nutrition, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125 004, India
    J Food Sci Technol, 2007, 5 (536-538):
  • [2] Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours
    Ramashia, Shonisani Eugenia
    Ntsanwisi, Matimu Delicate
    Onipe, Oluwatoyin Oladayo
    Mashau, Mpho Edward
    Olamiti, Gbeminiyi
    FOOD SCIENCE & NUTRITION, 2024, 12 (12): : 10477 - 10493
  • [3] Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour
    Adebiyi, Janet Adeyinka
    Obadina, Adewale Olusegun
    Adebo, Oluwafemi Ayodeji
    Kayitesi, Eugenie
    FOOD CHEMISTRY, 2017, 232 : 210 - 217
  • [4] USE OF SORGHUM AND PEARL MILLET FLOURS IN COOKIES
    BADI, SM
    HOSENEY, RC
    CEREAL CHEMISTRY, 1976, 53 (05) : 733 - 738
  • [5] Effect of processing on the nutritional quality of pearl millet
    Sharma, A
    Kapoor, AC
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1997, 34 (01): : 50 - 53
  • [6] Nutritional composition, antioxidant, and sensory characteristics of gluten-free biscuits produced from malted finger millet (Eleusine coracana) flours
    Kundai Thelma Murungweni
    Shonisani Eugenia Ramashia
    Mpho Edward Mashau
    Discover Food, 5 (1):
  • [7] QUALITY CHARACTERISTICS OF DOUGHNUTS FROM PEARL MILLET BLENDED COMPOSITE FLOURS
    Kaur, Paramjot
    Sood, Monika
    Bandral, Julie D.
    APPLIED BIOLOGICAL RESEARCH, 2018, 20 (01) : 46 - 54
  • [8] Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits
    Mudau, Masala
    Mashau, Mpho Edward
    Ramashia, Shonisani Eugenia
    FOODS, 2022, 11 (09)
  • [9] NUTRITIONAL QUALITY OF PEARL-MILLET FLOUR AND BREAD
    SAWAYA, WN
    KHALIL, JK
    SAFI, WJ
    QUALITAS PLANTARUM-PLANT FOODS FOR HUMAN NUTRITION, 1984, 34 (02): : 117 - 125
  • [10] Pearl millet flour and green gram milk based probiotic beverage
    Ghoshal, Gargi
    Kamboj, Japneet
    Kaur, Prabhjot
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2024, 417
12345