Vol. 7, Special Issue 6 (2019)
Development and standardization of foxtail millet (Setaria italica) gluten-free biscuit
Author(s): Suresha SV, Soumya Hiregoudar and Mamatha HS
Abstract: Millets are unique among the cereals because of their richness in calcium, dietary fiber, polyphenols and protein. Millets are gluten-free cereal grain, an excellent source for people suffering from celiac diseases. Millets are with superior nutritional qualities and antioxidant properties. Though incorporation of these millet flours can enhance the nutritional value of conventional cereal flours, the functional properties of the flour can greatly be affected due to varied protein and fiber content. The present study was undertaken with the aim of preparing gluten free biscuit by using foxtail millet flour and to evaluate the physical, sensory quality parameters and consumer preference test for the acceptability of the product. Foxtail millet biscuit with refine wheat flour (50:50, 60:40, 70:30, 80:20, 90:10, and 100:0) were prepared. The panelists evaluated volume, crust colour and surface character, crumb colour, crumb texture, mouth feel, taste and aroma and overall acceptability of the biscuits. The sensory parameters revealed that 100% of foxtail millet biscuits were acceptable by the panel members. The physical parameters like thickness ranged (3.75-4.03mm), diameter (37.83-38.66cm), spread ratio (9.52-10.05) was observed. 100% of foxtail millet biscuit found to be gluten free biscuit for celiac patients and also for non celiac symptoms.
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How to cite this article:
Suresha SV, Soumya Hiregoudar and Mamatha HS. Development and standardization of foxtail millet (Setaria italica) gluten-free biscuit. International Journal of Chemical Studies. 2019; 7(6): 955-959.
