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

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.

IOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER

2018 ◽  
Vol 3 (2) ◽  
pp. 15-26
Author(s):  
A. M. Hamoda ◽  
A. A. El- Bedawey ◽  
A. H. Khalil ◽  
A. A. Bakry
Keyword(s):  
Wheat Flour ◽  
Different Levels

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

Assessment of genome origins and genetic diversity in the genus Eleusine with DNA markers

Genome ◽  
1995 ◽  
Vol 38 (4) ◽  
pp. 757-763 ◽  
Author(s):  
Shanmukhaswami S. Salimath ◽  
Antonio C. de Oliveira ◽  
Jeffrey L. Bennetzen ◽  
Ian D. Godwin
Keyword(s):  
Restriction Fragment Length Polymorphism ◽  
Length Polymorphism ◽  
Fragment Length ◽  
Finger Millet ◽  
Dna Marker ◽  
Fragment Length Polymorphism ◽  
Eleusine Coracana ◽  
Randomly Amplified Polymorphic Dna ◽  
Simple Sequence ◽  
Restriction Fragment Length

Finger millet (Eleusine coracana), an allotetraploid cereal, is widely cultivated in the arid and semiarid regions of the world. Three DNA marker techniques, restriction fragment length polymorphism (RFLP), randomly amplified polymorphic DNA (RAPD), and inter simple sequence repeat amplification (ISSR), were employed to analyze 22 accessions belonging to 5 species of Eleusine. An 8 probe – 3 enzyme RFLP combination, 18 RAPD primers, and 6 ISSR primers, respectively, revealed 14, 10, and 26% polymorphism in 17 accessions of E. coracana from Africa and Asia. These results indicated a very low level of DNA sequence variability in the finger millets but did allow each line to be distinguished. The different Eleusine species could be easily identified by DNA marker technology and the 16% intraspecific polymorphism exhibited by the two analyzed accessions of E. floccifolia suggested a much higher level of diversity in this species than in E. coracana. Between species, E. coracana and E. indica shared the most markers, while E. indica and E. tristachya shared a considerable number of markers, indicating that these three species form a close genetic assemblage within the Eleusine. Eleusine floccifolia and E. compressa were found to be the most divergent among the species examined. Comparison of RFLP, RAPD, and ISSR technologies, in terms of the quantity and quality of data output, indicated that ISSRs are particularly promising for the analysis of plant genome diversity.Key words: Eleusine coracana, finger millet, genome analysis, microsatellites, randomly amplified polymorphic DNA, restriction fragment length polymorphism, simple sequence repeats.

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