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

页码：536 / 538

页数：3

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