Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)

P, Florence Suma; Urooj, Asna; Mr, Asha; Rajiv, Jyotsna

doi:10.4172/2157-7110.1000377

Cited by 15 publications

(8 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Given the low moisture content associated with the thinness, biscuits are characteristically hard and crunchy, properties that are much appreciated upon eating. However, compared to fish products its nutritional content is very low, being widely prepared from cereal products, which have low protein content and essential amino acids like lysine as well as other micronutrients [18]. Such a product represents a useful means of supplementing the diet of any section of the people, especially to meet the requirement of protein to a greater extent.…”

Section: Introductionmentioning

confidence: 99%

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

View full text Add to dashboard Cite

This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

show abstract

Section: Introductionmentioning

confidence: 99%

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

View full text Add to dashboard Cite

show abstract

“…Fat imparts tenderness and assists in texture improvement to the product, making it more palatable and acceptable to consumers. Florence et al [ 47 ] reported similar results.…”

Section: Resultsmentioning

confidence: 52%

Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour

Manchanda,

Rawat,

Chandra

et al. 2024

Foods

View full text Add to dashboard Cite

Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.

show abstract

“…Pearl millet is generally used in the preparation of various value-added food products such as cutlets, weaning food, vermicelli, instant beverage powder, biscuits, upma mixes, bread, cakes, muffins, roti/chapati, instant idli, dhokla, uthapam, kheer, extruded product, cookies, snack bar, beverages (appalu, Oshikundu) [6,10,32,53,54,[59][60][61][62][63][64][65][66].…”

Section: Food Products Prepared From Pearl Milletmentioning

confidence: 99%

Nutritional Properties, Nutraceutical Potential of Different Millets, and Their Value-Added Food Products

Rana¹,

Bhandari²

2024

Millets - Rediscover Ancient Grains

View full text Add to dashboard Cite

Millets are one of the oldest food grains known to mankind. They are considered underutilized crops and can sustain in harsh environments with limited water resources where other crops grow or yield poorly. Millets are very adaptable: they thrive in dry regions, on clay soils, in wet lowlands, or alluvial lands. Their root systems are powerful, able to descend very quickly to a great depth of soil to extract water and minerals, and thus have high adaptability to climate change, especially drought. Millets have a good nutritional profile along with good nutraceutical potential and thus can be considered a great crop for combating food nutritional security globally.

show abstract

Sensory, Physical and Nutritional Qualities of Cookies Prepared from Pearl Millet (Pennisetum Typhoideum)

Cited by 15 publications

References 9 publications

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour

Nutritional Properties, Nutraceutical Potential of Different Millets, and Their Value-Added Food Products

Contact Info

Product

Resources

About