Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery pr... more Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery product consumed by all age groups. Biscuits can be considered as a better vehicle for fortification and enrichment with micro and macro nutrients. In the present study, buckwheat and chia seed flours were used to composite wheat flour inorder to improve the protein, fiber, fatty acids and mineral content in biscuits. Biscuits were prepared from refined wheat flour, buckwheat flour and chia flour blends in the ratios of 100:0:0; 85:10:5; 70:20:10; 55:30:15 and 40:40:20 respectively. The incorporation of buckwheat and chia flour, resulted in darkening and hardening of biscuits. Sensory quality and acceptability scores were decreased with the increase in the level of buckwheat and chia seed flour. Biscuits containing 30:15 (Buckwheat: chia) were acceptable in relation to overall acceptability. The diameter of the biscuit decreased from 62.3mm to 57.4mm and thickness increased from 5.90mm to 8.32mm as the level of incorporation of composite flour increased. The spread ratio of biscuits decreased from 10.55 to 6.89. There was a considerable increase in protein, fiber and micronutrients in the biscuits by adding buckwheat and chia flour. The optimized biscuits had 9.15% protein, 1.48% ash, 5.65% fiber, 74.3mg calcium and 4.4mg iron corresponding to control biscuits about 5.11%, 0.51% and 1.21%, 18.78mg and 0.93mg. These biscuits were chemically and sensorily accpeted upto 60 days of storage in poly proplyn pouches at room temperature.
The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25,... more The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25, 0.5 and 1% level on short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P≤0.05) decreased the TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and 81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight, thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.
KEYWORDS Alveograph, di-acetyl tartaric acisd esters of monoglycerides, glycerol monostearate, le... more KEYWORDS Alveograph, di-acetyl tartaric acisd esters of monoglycerides, glycerol monostearate, lecithin, mixograph, multigrain premix, sodium stearoyl-2 lactylate ABSTRACT Effect of different surfactants namely, lecithin, glycerol monostearate (GMS), sodium stearoyl-2 lactylate (SSL) and di-acetyl tartaric acid esters of monoglycerides (DATEM) at three different levels (0.25, 0.5 and 1%) on the rheological and micro-structural characteristics of multigrain premix incorporated wheat flour (MWF) were studied. Surfactants significantly (P 0.05) increased the consistograph water absorption capacity, tolerance, alveograph average abscissa at rupture and mixogram peak value of MWF and decreased the consistograph dough development time, alveograph tenacity, mixograph height and width. DATEM and lecithin decreased the rapid visco analyzer peak viscosity of MWF, whereas GMS and SSL increased the same. The maximum increase in tolerance and peak viscosity were observed with GMS and SSL at 0.5% level when compared to other surfactants at the same level. SEM studies showed thick protein matrix with 0.5% of SSL and DATEM, whereas with GMS, the protein matrix appeared smooth, uniform and continuous. Among the surfactants studied, GMS and SSL at 0.5% level showed maximum effect on the rheological and micro-structural characteristics of MWF. PRACTICAL APPLICATIONS Rheological characteristics of wheat flour are effective in predicting the behavior of the dough during processing and the quality of end product. Incorporating multigrain premix to wheat flour adversely affected the rheological characteristics of wheat flour. This article discusses the improvement effect of different surfactants on the rheological and micro-structural characteristics of multigrain premix incorporated wheat flour. This article also suggests the better surfactant for multigrain incorporated wheat flour to improve its rheological characteristics. Knowledge of functionality of different surfactants on multigrain incorporated wheat flour will be very much useful for the industries to develop nutritious multigrain products with desired quality using surfactants.
Abstract The four different multigrain mixes were
developed by combining whole cereals (barely, s... more Abstract The four different multigrain mixes were developed by combining whole cereals (barely, sorghum, maize, oats,wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) and millets (finger millet, pearl millet) to get mutual supplementation benefits. The protein content of different mixes ranged from 22.91 to 27.84 % and dietary fiber ranged from 16.82 to 18.72 %. The functional, pasting and micro-structural characteristics of different mixes have been studied to predict its suitability for the preparation of biscuits. The results indicated that the water absorption capacity of these mixes varied from 1.51 to 1.57 g/g, oil absorption capacity varied from 0.84 to 1.03 g/g, water absorption index varied from 3.54 to 3.70 g/g, water solubility index varied from 3.54 to 3.70 g/ g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity varied from 63.83 to 84.79 RVU. Among the different multigrain mixes studied, Mix III had the desired functional characteristics as indicated by its higher water absorption index, water solubility index, bulk density, aamylase activity and lower alkaline water retention capacity, breakdown viscosity suggesting thereby its suitability for the preparation of biscuits. The biscuit making trials conducted on different multigrain mixes at 20 % level of incorporation have also confirmed that among different multigrain mixes, the multigrain mix III containing barley, sorghum, chickpea, pea and soya flour gave best quality biscuits.
Four different Multigrain Premixes (MGPs) namely
MGP I, MGP II, MGP III, MGP IV were developed to... more Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. TheMGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger millet) and wheat germ each at 20 % level. The MGPs developed had 22.91–27.84% protein, 16.82–18.72%dietary fiber and 3.11–3.46 % minerals. The wheat flour was replaced with MGPs separately at different levels of 10, 20, 30, 40 and 50 %. The incorporation of these MGPs significantly (p ≤ 0.05) decreased the water absorption (56.0–50.9 %), peak viscosity (273.67–154.92 RVU), biscuit spread ratio (10.28–8.15) and increased the pasting temperature (67.10–79.20 °C), dough hardness (311.66–460.26 N) and biscuit breaking strength (13.25–28.68 N). SEM studies showed that incorporation of MGP disrupted the protein matrix. Among the MGPs, MGP III was found to be more suitable even at the 40 % level for obtaining nutritious multigrain biscuits with higher protein, dietary fiber, and mineral content.
In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed
... more In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit.
Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery pr... more Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery product consumed by all age groups. Biscuits can be considered as a better vehicle for fortification and enrichment with micro and macro nutrients. In the present study, buckwheat and chia seed flours were used to composite wheat flour inorder to improve the protein, fiber, fatty acids and mineral content in biscuits. Biscuits were prepared from refined wheat flour, buckwheat flour and chia flour blends in the ratios of 100:0:0; 85:10:5; 70:20:10; 55:30:15 and 40:40:20 respectively. The incorporation of buckwheat and chia flour, resulted in darkening and hardening of biscuits. Sensory quality and acceptability scores were decreased with the increase in the level of buckwheat and chia seed flour. Biscuits containing 30:15 (Buckwheat: chia) were acceptable in relation to overall acceptability. The diameter of the biscuit decreased from 62.3mm to 57.4mm and thickness increased from 5.90mm to 8.32mm as the level of incorporation of composite flour increased. The spread ratio of biscuits decreased from 10.55 to 6.89. There was a considerable increase in protein, fiber and micronutrients in the biscuits by adding buckwheat and chia flour. The optimized biscuits had 9.15% protein, 1.48% ash, 5.65% fiber, 74.3mg calcium and 4.4mg iron corresponding to control biscuits about 5.11%, 0.51% and 1.21%, 18.78mg and 0.93mg. These biscuits were chemically and sensorily accpeted upto 60 days of storage in poly proplyn pouches at room temperature.
The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25,... more The effect of amphoteric (lecithin), non-ionic (GMS) anionic (SSL and DATEM) surfactants at 0.25, 0.5 and 1% level on short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P≤0.05) decreased the TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and 81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight, thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.
KEYWORDS Alveograph, di-acetyl tartaric acisd esters of monoglycerides, glycerol monostearate, le... more KEYWORDS Alveograph, di-acetyl tartaric acisd esters of monoglycerides, glycerol monostearate, lecithin, mixograph, multigrain premix, sodium stearoyl-2 lactylate ABSTRACT Effect of different surfactants namely, lecithin, glycerol monostearate (GMS), sodium stearoyl-2 lactylate (SSL) and di-acetyl tartaric acid esters of monoglycerides (DATEM) at three different levels (0.25, 0.5 and 1%) on the rheological and micro-structural characteristics of multigrain premix incorporated wheat flour (MWF) were studied. Surfactants significantly (P 0.05) increased the consistograph water absorption capacity, tolerance, alveograph average abscissa at rupture and mixogram peak value of MWF and decreased the consistograph dough development time, alveograph tenacity, mixograph height and width. DATEM and lecithin decreased the rapid visco analyzer peak viscosity of MWF, whereas GMS and SSL increased the same. The maximum increase in tolerance and peak viscosity were observed with GMS and SSL at 0.5% level when compared to other surfactants at the same level. SEM studies showed thick protein matrix with 0.5% of SSL and DATEM, whereas with GMS, the protein matrix appeared smooth, uniform and continuous. Among the surfactants studied, GMS and SSL at 0.5% level showed maximum effect on the rheological and micro-structural characteristics of MWF. PRACTICAL APPLICATIONS Rheological characteristics of wheat flour are effective in predicting the behavior of the dough during processing and the quality of end product. Incorporating multigrain premix to wheat flour adversely affected the rheological characteristics of wheat flour. This article discusses the improvement effect of different surfactants on the rheological and micro-structural characteristics of multigrain premix incorporated wheat flour. This article also suggests the better surfactant for multigrain incorporated wheat flour to improve its rheological characteristics. Knowledge of functionality of different surfactants on multigrain incorporated wheat flour will be very much useful for the industries to develop nutritious multigrain products with desired quality using surfactants.
Abstract The four different multigrain mixes were
developed by combining whole cereals (barely, s... more Abstract The four different multigrain mixes were developed by combining whole cereals (barely, sorghum, maize, oats,wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) and millets (finger millet, pearl millet) to get mutual supplementation benefits. The protein content of different mixes ranged from 22.91 to 27.84 % and dietary fiber ranged from 16.82 to 18.72 %. The functional, pasting and micro-structural characteristics of different mixes have been studied to predict its suitability for the preparation of biscuits. The results indicated that the water absorption capacity of these mixes varied from 1.51 to 1.57 g/g, oil absorption capacity varied from 0.84 to 1.03 g/g, water absorption index varied from 3.54 to 3.70 g/g, water solubility index varied from 3.54 to 3.70 g/ g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity varied from 63.83 to 84.79 RVU. Among the different multigrain mixes studied, Mix III had the desired functional characteristics as indicated by its higher water absorption index, water solubility index, bulk density, aamylase activity and lower alkaline water retention capacity, breakdown viscosity suggesting thereby its suitability for the preparation of biscuits. The biscuit making trials conducted on different multigrain mixes at 20 % level of incorporation have also confirmed that among different multigrain mixes, the multigrain mix III containing barley, sorghum, chickpea, pea and soya flour gave best quality biscuits.
Four different Multigrain Premixes (MGPs) namely
MGP I, MGP II, MGP III, MGP IV were developed to... more Four different Multigrain Premixes (MGPs) namely MGP I, MGP II, MGP III, MGP IV were developed to select the best premix for preparation of biscuits based on nutritional value and biscuit quality. TheMGPs were prepared using cereals (barley, sorghum, maize, oats), pulses (chickpea dhal, green gram, peas, soya flour), millets (pearl millet, finger millet) and wheat germ each at 20 % level. The MGPs developed had 22.91–27.84% protein, 16.82–18.72%dietary fiber and 3.11–3.46 % minerals. The wheat flour was replaced with MGPs separately at different levels of 10, 20, 30, 40 and 50 %. The incorporation of these MGPs significantly (p ≤ 0.05) decreased the water absorption (56.0–50.9 %), peak viscosity (273.67–154.92 RVU), biscuit spread ratio (10.28–8.15) and increased the pasting temperature (67.10–79.20 °C), dough hardness (311.66–460.26 N) and biscuit breaking strength (13.25–28.68 N). SEM studies showed that incorporation of MGP disrupted the protein matrix. Among the MGPs, MGP III was found to be more suitable even at the 40 % level for obtaining nutritious multigrain biscuits with higher protein, dietary fiber, and mineral content.
In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed
... more In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit.
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Papers by Ashwath Kumar K
short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality
were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties
were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P≤0.05) decreased the
TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and
81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants
indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the
color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight,
thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed
maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other
surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially
gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded
on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all
the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.
developed by combining whole cereals (barely, sorghum,
maize, oats,wheat germ), pulses (chickpea dhal, green
gram, peas, soya flour) and millets (finger millet, pearl
millet) to get mutual supplementation benefits. The protein
content of different mixes ranged from 22.91 to 27.84 %
and dietary fiber ranged from 16.82 to 18.72 %. The
functional, pasting and micro-structural characteristics of
different mixes have been studied to predict its suitability
for the preparation of biscuits. The results indicated that the
water absorption capacity of these mixes varied from 1.51
to 1.57 g/g, oil absorption capacity varied from 0.84 to
1.03 g/g, water absorption index varied from 3.54 to
3.70 g/g, water solubility index varied from 3.54 to 3.70 g/
g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity
varied from 63.83 to 84.79 RVU. Among the different
multigrain mixes studied, Mix III had the desired
functional characteristics as indicated by its higher water
absorption index, water solubility index, bulk density, aamylase
activity and lower alkaline water retention
capacity, breakdown viscosity suggesting thereby its suitability
for the preparation of biscuits. The biscuit making
trials conducted on different multigrain mixes at 20 %
level of incorporation have also confirmed that among
different multigrain mixes, the multigrain mix III
containing barley, sorghum, chickpea, pea and soya flour
gave best quality biscuits.
MGP I, MGP II, MGP III, MGP IV were developed to
select the best premix for preparation of biscuits based on
nutritional value and biscuit quality. TheMGPs were prepared
using cereals (barley, sorghum, maize, oats), pulses (chickpea
dhal, green gram, peas, soya flour), millets (pearl millet, finger
millet) and wheat germ each at 20 % level. The MGPs developed
had 22.91–27.84% protein, 16.82–18.72%dietary fiber
and 3.11–3.46 % minerals. The wheat flour was replaced with
MGPs separately at different levels of 10, 20, 30, 40 and 50 %.
The incorporation of these MGPs significantly (p ≤ 0.05) decreased
the water absorption (56.0–50.9 %), peak viscosity
(273.67–154.92 RVU), biscuit spread ratio (10.28–8.15) and
increased the pasting temperature (67.10–79.20 °C), dough
hardness (311.66–460.26 N) and biscuit breaking strength
(13.25–28.68 N). SEM studies showed that incorporation of
MGP disrupted the protein matrix. Among the MGPs, MGP
III was found to be more suitable even at the 40 % level for
obtaining nutritious multigrain biscuits with higher protein,
dietary fiber, and mineral content.
by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed
MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber.
The experiment was designed to optimise the MGP and wheat flour concentration for the development
of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by
the application of central composite rotatable design (CCRD) of Response Surface Methodology
(RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein,
soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability
(OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization
was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61%
protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher
than control biscuit.
short biscuit dough containing multifaceted protein matrix due to the presence of multigrain and biscuit baking quality
were carried out. The dough texture profile analysis (TPA), biscuits physical, textural, microstructural and sensory properties
were studied to select the suitable surfactant for multigrain biscuits. Surfactants significantly (P≤0.05) decreased the
TPA dough hardness to varying levels from 91.63 N for control to 69.23 N (lecithin), 67.06 N (GMS), 78.93 N (SSL) and
81.13 N (DATEM) respectively at the 1% level. The springiness of the dough increased with the addition of surfactants
indicating increased dough strength by interacting with protein and starch. Lecithin and GMS significantly affected all the
color parameters, whereas SSL and DATEM did not show any considerable difference even at the 1% level. Biscuit weight,
thickness and breaking strength decreased and diameter, spread ratio increased with the addition of surfactant. GMS showed
maximum improvement in spread ratio and breaking strength even at 0.25% (10.05) and 0.5% (10.65) level compared to other
surfactants at the same level. SEM studies indicated that addition of lecithin and GMS, starch granules appeared partially
gelatinized, whereas SSL and DATEM improved the continuity of protein matrix and intact starch granules are embedded
on it. Sensory studies indicated that among different surfactants, GMS at 0.5% level showed maximum improvement in all
the sensory parameters and these biscuits had golden brown color, smooth surface, crisp texture and highest OAA.
developed by combining whole cereals (barely, sorghum,
maize, oats,wheat germ), pulses (chickpea dhal, green
gram, peas, soya flour) and millets (finger millet, pearl
millet) to get mutual supplementation benefits. The protein
content of different mixes ranged from 22.91 to 27.84 %
and dietary fiber ranged from 16.82 to 18.72 %. The
functional, pasting and micro-structural characteristics of
different mixes have been studied to predict its suitability
for the preparation of biscuits. The results indicated that the
water absorption capacity of these mixes varied from 1.51
to 1.57 g/g, oil absorption capacity varied from 0.84 to
1.03 g/g, water absorption index varied from 3.54 to
3.70 g/g, water solubility index varied from 3.54 to 3.70 g/
g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity
varied from 63.83 to 84.79 RVU. Among the different
multigrain mixes studied, Mix III had the desired
functional characteristics as indicated by its higher water
absorption index, water solubility index, bulk density, aamylase
activity and lower alkaline water retention
capacity, breakdown viscosity suggesting thereby its suitability
for the preparation of biscuits. The biscuit making
trials conducted on different multigrain mixes at 20 %
level of incorporation have also confirmed that among
different multigrain mixes, the multigrain mix III
containing barley, sorghum, chickpea, pea and soya flour
gave best quality biscuits.
MGP I, MGP II, MGP III, MGP IV were developed to
select the best premix for preparation of biscuits based on
nutritional value and biscuit quality. TheMGPs were prepared
using cereals (barley, sorghum, maize, oats), pulses (chickpea
dhal, green gram, peas, soya flour), millets (pearl millet, finger
millet) and wheat germ each at 20 % level. The MGPs developed
had 22.91–27.84% protein, 16.82–18.72%dietary fiber
and 3.11–3.46 % minerals. The wheat flour was replaced with
MGPs separately at different levels of 10, 20, 30, 40 and 50 %.
The incorporation of these MGPs significantly (p ≤ 0.05) decreased
the water absorption (56.0–50.9 %), peak viscosity
(273.67–154.92 RVU), biscuit spread ratio (10.28–8.15) and
increased the pasting temperature (67.10–79.20 °C), dough
hardness (311.66–460.26 N) and biscuit breaking strength
(13.25–28.68 N). SEM studies showed that incorporation of
MGP disrupted the protein matrix. Among the MGPs, MGP
III was found to be more suitable even at the 40 % level for
obtaining nutritious multigrain biscuits with higher protein,
dietary fiber, and mineral content.
by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed
MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber.
The experiment was designed to optimise the MGP and wheat flour concentration for the development
of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by
the application of central composite rotatable design (CCRD) of Response Surface Methodology
(RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein,
soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability
(OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization
was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61%
protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher
than control biscuit.