Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits

2021 ◽  
pp. 108201322110208
Author(s):  
Sooriya Arachchige Sachini Jayawardana ◽  
Jayanetti Koralalage Ramani Radhika Samarasekera ◽  
Gardhi Hettiarachchige Chamari Madhu Hettiarachchi ◽  
Jaanaki Gooneratne
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Antioxidant Properties ◽  
Eleusine Coracana ◽  
Polyphenolic Compounds ◽  
Processed Food ◽  
Good Source ◽  
Microbiological Properties

Replacing the ingredients used in biscuits with potential nutritive ingredients would be beneficial to improve the nutritional quality of the biscuits. Although, finger millet is highly nutritious when compared to other most commonly consumed cereals, limited availability of processed food products in ready-to-eat form has restricted the finger millet consumption. The present study was focused on formulating biscuits by replacing refined wheat flour with finger millet flour. Four biscuit samples were formulated by replacing different percentages of refined wheat flour with finger millet flour. Physicochemical and microbiological properties of the biscuits were evaluated. Nutritional and antioxidant properties of the biscuit, which was formulated by replacing 50% of refined wheat flour with finger millet flour, were evaluated and compared with a control biscuit which was prepared using refined wheat flour. The finger millet flour incorporated biscuit was nutritionally superior to the control biscuit in terms of dietary fibers and polyphenolic compounds including flavonoids. Besides, replacement of refined wheat flour with finger millet flour in biscuit formulation enhanced the antioxidant properties of the biscuit. Therefore, the finger millet flour incorporated biscuit can be considered as a good source of antioxidants.

scholarly journals Quality evaluation of cake prepared by utilizing nonconventional millets of Himachal Pradesh

2020 ◽  
Vol 11 (2) ◽  
pp. 130-133
Author(s):  
Shalini Devi ◽  
Rajni Modgil
Keyword(s):  
Nutritional Quality ◽  
Quality Evaluation ◽  
Eleusine Coracana ◽  
Himachal Pradesh ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Acceptable Quality ◽  
Cent Level

The present study was conducted to prepare and evaluate the nutritional quality of millet cake. Millet flours were incorporated at 70 per cent level in cakes and their sensory and nutritional properties were evaluated. The results revealed that, incorporation of millet flours in cake significantly increased the contents of ash (1.27 to 4.32%), protein (10.45 to 11.13%) and fibre (2.18 to 6.95%). The cake supplemented with Kodra (Eleusine coracana) flour showed maximum overall acceptability after control. From the study it can be concluded that a maximum of 70 per cent millet flours can be incorporated to prepare acceptable quality of cake.

scholarly journals Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Sang Sook Kim ◽  
Yang Soo Byeon ◽  
Mi Jeong Kim ◽  
Dabeen Lee ◽  
Han Sub Kwak
Keyword(s):  
Wheat Flour ◽  
Wheat Variety ◽  
Antioxidant Properties ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Retention Capacity ◽  
Solvent Retention ◽  
Milling Yield ◽  
Solvent Retention Capacity

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.

scholarly journals Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour

2021 ◽  
Vol 8 (2) ◽  
pp. 50-57
Author(s):  
Anish Dangal ◽  
Anish Dhakal ◽  
Rajesh Shah ◽  
Diksha Timsina ◽  
Sangam Dahal
Keyword(s):  
Moisture Content ◽  
Total Energy ◽  
Wheat Flour ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Calcium Content ◽  
Acid Value ◽  
Physicochemical Analysis ◽  
Fiber Content ◽  
Crude Fiber

The main aim of this study was to prepare thekua with the incorporation of germinated finger millet also known as ragi, flour and to perform its sensory as well as physicochemical analysis. The wheat flour and finger millet (ragi) flour were mixed with variation at the proportion of 87.5:12.5, 81.25:18.75, 100:0, 75:25 and 93.75:6.25 labeled as samples A, B, C, D and E respectively., while semolina (20 g), sugar (30 g), oil (20 g) and water (20 g) were kept constant for every formulation. The FFA and acid value of the oil used was found to be 0.110±0.02 and 0.221±0.03 respectively. The moisture content of sugar used was found to be 0.16±0.01. Sample ‘E’ was considered best as per the acceptability by panelists and had crude fiber (%), calcium content (mg/100g), tannin (mg/100g), phytate (mg/100g), carbohydrate and total energy (Kcal/100g) of 0.24±0.01, 18.6±0.02, 27.03±0.86, 135.97±1.15, 64.42±0.04 and 512.41±0.07 respectively. Increase in fiber content and minerals was seen in best sample product with the incorporation of germinated finger millet (ragi) flour.

scholarly journals Development and Sensory Evaluation of Ragi-Wheat Composite Cake

2018 ◽  
Vol 6 (1) ◽  
pp. 142-147
Author(s):  
Santosh Jagannath Taynath ◽  
Gajanan Wamanrao Adhau ◽  
Prashant Pandharinath Said
Keyword(s):  
Sensory Evaluation ◽  
Wheat Flour ◽  
Finger Millet ◽  
Eleusine Coracana ◽  
Lactation Period ◽  
Orthogonal Array Design ◽  
Standard Procedures ◽  
High Calcium ◽  
Pregnancy And Lactation ◽  
Different Levels

Ragi (Eleusine coracana) is most popular and major finger millet in India. Nutritionally, Ragi is superior to Wheat and Rice because of its high Calcium (380mg), Dietary fibre (18g) and Phenolic compounds (0.03g-3g) per 100g.The investigation was done to optimize the process for developing Ragi-Wheat composite cake with more acceptability. Calcium is highly required for children and women especially during pregnancy and lactation period. The orthogonal array design was used to optimize the level of Rag flour and refined Wheat flour. Four different levels of Ragi flour and refined Wheat flour were used during experimentation. The sensory evaluation of the optimized product was done by the panel containing 100 members, while the chemical analysis of the same was done by using standard procedures. From the results, it was observed that cake with 20% Ragi flour most acceptable followed by 10 %, 15 %, control and 25 % Wheat-Ragi Composite cake

Development and Quality Evaluation of Chicken Nuggets Incorporated with Finger Millet (Eleusine coracana)

2019 ◽  
pp. 1
Author(s):  
M Pavan ◽  
Yamuna Kuriyan ◽  
Renuka Nayar ◽  
Kavitha Rajgopal ◽  
T Sathu ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Finger Millet ◽  
Eleusine Coracana ◽  
Chicken Nuggets

scholarly journals Quality evaluation of three brands of type 1 wheat flour commercialized in Belém, Pará, Brazil

2020 ◽  
Vol 9 (8) ◽  
pp. e15985280
Author(s):  
Valdeci Junior Fonseca Pinheiro ◽  
Ivan Carlos da Costa Barbosa ◽  
Diego Fabrício Santa Rosa Cardoso ◽  
Rosa Maria Souza Santa Rosa ◽  
Luciana Pinheiro Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Quality Standard ◽  
Cultivation Conditions ◽  
Three Samples ◽  
Acid Protein ◽  
The City ◽  
And Storage

Wheat is a crop rich in nutrients. In Brazil, about 130,000 properties produce the cereal, involving 800,000 people. Due to its rheological properties, that is, the extensibility capacity of this cereal stands out in the manufacture of breads, in addition to the increasing use of flour in the food industry. Thus, the use of some physical-chemical analysis to determine the quality of wheat flour according to the normative instruction from Agriculture, Livestock and Storage Ministry (MAPA) document nº 8/2005. Wheat flour samples of type 1 (A, B and C) were acquired in a supermarket located in the city of Belém / PA, posteriorly sent to the Centro de Tecnologia Agropecuária - CTA at the Universidade Federal Rural da Amazônia (UFRA), to determine granulometry, grease acid, protein, humidity and ashes. Regarding to granulometry analysis, samples A and C were above the tolerance values proposed by the Ministry of Agriculture and Livestock - MAPA. Grease acid and humidity were inside to MAPA tolerance standards for all samples. In ashes determining, the values showed that all three samples were out of the quality standard, in addition, about protein content, the samples were also characterized as out of type. Therefore, there is a need for better inspection by the responsible authorities, since cultivation conditions until the final quality control of the product.

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