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Formulation and quality characterization of flat bread from pearl millet blended composite flour

Indian Agricultural Research Journals

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Title Formulation and quality characterization of flat bread from pearl millet blended composite flour
 
Creator KAUR, PARAMJOT
SOOD, MONIKA
BANDRAL, JULIE D
KAUL, RAJKUMARI
 
Subject Falling number
Gluten
Pearl millet
Sensory
Soy protein isolates
 
Description In the present study, pearl millet flour was blended with refined wheat flour and soy protein isolates for the development of flat bread. The developed products were stored for 18 days to ascertain the changes in physico-chemical and sensory characteristics. In case of flat bread, water absorption of composite flour showed a significant increase with the incorporation of pearl millet flour, whereas gluten content and falling number decreased with the increase in percentage of pearl millet flour. Although, T6 (40:50:10:: pearl millet flour: refined wheat flour: soy protein isolates in flat bread) treatment recorded highest water absorption, but gluten and falling number were highest in treatment T1 (00:100:00:: pearl millet flour: refined wheat flour: soy protein isolates). The highest moisture, crude fat, crudefibre and ash content of 26.31, 4.00, 2.81 and 2.53 per cent were recorded in T6 (40:50:10:: pearl millet flour: refined wheat flour: soy protein isolates). However, T2 (00:90:10:: pearl millet flour: refined wheat flour: soy protein isolates) recorded highest value of crude protein (16.58 per cent). Sensory evaluation of flat bread revealed that T1 (00:100:00:: pearl millet flour: refined wheat flour: soy protein isolates) recorded highest mean score for overall acceptability (8.42), whereas T6 (40:50:10:: pearl millet flour: refined wheat flour: soy protein isolates) recorded lowest mean scores for overall acceptability (6.53).
 
Publisher Indian Council of Agricultural Research
 
Date 2017-09-12
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJAgS/article/view/74164
10.56093/ijas.v87i9.74164
 
Source The Indian Journal of Agricultural Sciences; Vol. 87 No. 9 (2017); 1174–1178
2394-3319
0019-5022
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJAgS/article/view/74164/31247
 
Rights Copyright (c) 2017 The Indian Journal of Agricultural Sciences
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