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Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits
Author(s) -
Shimray Crassina A.,
Gupta Sheetal,
Venkateswara Rao G.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03117.x
Subject(s) - farinograph , food science , absorption of water , wheat flour , rheology , starch , finger millet , materials science , chemistry , composite material , agronomy , biology
Summary Wheat flour was replaced with native finger millet flour ( NFMF ) and germinated finger millet flour ( GFMF ) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF . Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl‐2‐lactylate ( SSL ) showed further improvement in terms of spread ratio, surface characteristics and texture.