Anwar Hussain, Sonam Spaldon, Phuntsog Tundup, Kunzes Angmo, Disket Dolkar, Maheswar Singh Kanwar, Deldan Namgial, Dorjay Namgyal,
Volume 0, Issue 0 (1-2024)
Abstract
Effects of part replacement (20, 40, 60, 80 and 100%) of whole wheat flour by composite flour (based on foxtail millet, proso millet and buckwheat flours in equal proportions) on physical, nutritional, sensory and antioxidant properties of multi-millet cookies were investigated. Increase in the ratio of composite flour in the blend and formulated cookies resulted in increase in ash, fiber, fat and protein and decrease in moisture and carbohydrate contents. Increase in supplementation levels of composite flour added to the TPC, DPPH, reducing power and FRAP and decrease in metal chelating activity of cookies. Maximum gain in thickness and weight as well as loss in diameter, spread ratio and bake loss were observed with the highest composite flour substitution. Color values such as a* was found to be enhanced whereas L* and b* were found to be weakened, simultaneously NEB values got increased upon substitution. A 60% blend of composite flour with whole wheat flour was selected best used in the cookie’s formulation on the basis of sensory evaluation. Overall, this study demonstrates that millet based composite flour can effectively improve the functional values of formulated cookies, in addition to an option for the development of gluten free products for celiac patients.
Volume 19, Issue 124 (5-2022)
Abstract
Foxtail millet contains amounts of nutrients such as starch, protein, vitamins and minerals. The aim of this study was to investigate the physicochemical properties of refined wheat flour (RWF) replaced by different ratios of foxtail millet flour (FMF) from 10% to 30%. The composite flour samples were analyzed for proximate composition, color, falling number, wet and dry gluten content, damaged starch content and alveo-consistograph characteristics. Correlation coefficients between flour analytical parameters and alveo-consistograph characteristics were obtained. Crude fiber, fat, protein and ash content increased not significantly (p>0.05) with increasing the amount of FMF. No significant difference (p>0.05) of b* value was observed between the flour samples. Adding the FMF, not significantly reduced (p>0.05) falling number, damaged starch content, wet and dry gluten content. Consistograph test indicated that addition of the FMF decreased water absorption capacity, maximum pressure and tolerance, however, drops in pressure at 250s and 450s became greater. Alveograph test revealed that with adding FMF, dough resistance to extension and dough strength decreased but an increase in dough extensibility obtained at FMF30%. The results of rheological properties by alveograph indicated the rate of the FMF influenced the rheological behavior.
