Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Rateesh Krishnan; Usha Dharmaraj; R Sai Manohar; N G Malleshi

doi:10.1016/j.foodchem.2011.04.107

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Food Chem. 2011 Nov 15;129(2):499-506. doi: 10.1016/j.foodchem.2011.04.107. Epub 2011 May 5.

Authors

Rateesh Krishnan¹, Usha Dharmaraj², R Sai Manohar³, N G Malleshi¹

Affiliations

¹ Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore 570 020, India.
² Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore 570 020, India. Electronic address: ushasdharmaraj@yahoo.co.in.
³ Department of Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore 570 020, India.

PMID: 30634257
DOI: 10.1016/j.foodchem.2011.04.107

Abstract

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5-12% protein, 2.6-3.7% fat and 40-48% dietary fibre, besides 3-5% polyphenols and 700-860mg/100g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480-1690g compared to control biscuits (1560g). The biscuits were of mild grey colour (ΔE=40-50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.

Keywords: Biscuits; Composite flour; Farinograph characteristics; Finger millet seed coat; Pasting profiles; Sensory evaluation.