Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits

Abstract

Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours. Results showed that SF decreased ash, crude fibre, and crude fat contents as well as total phenolic and flavonoids contents. Protein content, carbohydrates content, energy values, antioxidant activity (DPPH and FRAP), and mineral content of FM biscuits increased due to SF. The colour properties such as lightness (L*), showed a significant increase as SF period increased in light brown FM biscuits, however dark brown FM biscuits showed no significant difference. The hue angle and colour differences (ΔE) of FM biscuits increased with the increasing period of SF, ranging from 43.20 to 53.76° and from 0.67 to 7.96, respectively. Spontaneous fermentation also decreased physical properties of biscuits such as diameter (4.76 to 4.54 cm), weight (12.77 to 11.99 g), and spread ratio (7.25 to 6.05), while an increase in thickness and hardness was noted. Spontaneous fermentation also induced changes on the microstructure of FM biscuits. Among the fermented biscuits, panelists preferred 24 h gluten-free fermented FM biscuits since they had better sensory properties. Overall, SF enhanced the nutritional value and health promoting compounds of gluten-free FM biscuits.

The Iron and Calcium Availability and the Satiating Effect of Different Biscuits

“…Moreover, the food matrix and ingredients of bakery products can largely modify mineral absorption [ 9 ]. Regarding this, it should also be considered that the bakery process using different raising agents between Digestive and Maria types could contribute to differences in mineral availability from the matrix [ 35 ]. In terms of labelling, the biscuits of this study cannot be considered dietary sources high in either iron or calcium; however, considering the mineral availability of biscuits, they can be considered a good option to provide calcium and iron in the diet.…”

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

“…Baking also induces changes in the bioactive compounds. According to Mudau et al (2022), baking temperature ruptures cell walls, resulting in an increase in the antioxidant activity of baked items. Kewuyemi et al (2023) observed differences in the antioxidant activity of free extracts from conventionally baked biscuits and 3D-printed biscuits (Figure 7), which was attributed to increased heat and mass transfer that produced bioactive compounds other than polyphenols or Maillard-reaction products with strong antioxidant activities.…”

Effect of Different Processing Methods on Nutritional Composition and Microbial Quality of Pearl Millet

“…In the case of BP, this reduction may be due to the separation of fatty acids from fat, resulting in decreased fat content in the processed millets. The decrease in fat content during natural fermentation (FP) could be linked to the heightened activity of lipolytic enzymes, which break down fat constituents into glycerol and fatty acids through hydrolysis (Mudau et al, 2022). In the case of SP, the decline in crude fat content can be attributed to the diffusion and rupture of fat globules within the gelatinized dense starchy endosperm, making fats less accessible and extractable during the estimation process (Otegbayo et al, 2001).…”