Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

• Published in: International journal of food science & technology Vol. 47; no. 11; pp. 2413 - 2420
• Main Authors: Shimray, Crassina A., Gupta, Sheetal, Venkateswara Rao, G.
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.11.2012; Wiley-Blackwell; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Biscuit making characteristics; Biscuits; Cereal and baking product industries; Dough; Fingers; Flour; Food industries; Food science; Fundamental and applied biological sciences. Psychology; germinated finger millet flour; Millet; native finger millet flour; Rheology; scanning electron microscope; sodium stearoyl-2-lactylate; Surface layer; Texture; Wheat; Bakery product; Biscuit; rheology; Biscuit making characteristics; Flour; scanning electron microscope; native finger millet flour; Scanning microscope; Millet; Sodium; Cereal product; sodium stearoyl-2-lactylate; germinated finger millet flour; Rheological properties
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2012.03117.x

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.