Sonawane, S.P. and Thakor, N.J. and Sawant, A.A. (2017) Development of process technology making of ragi malt biscuits. Contemporary Research in India, 7 (3). pp. 433-436.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only Request a copy |
Abstract
Ragi (Eleusine coracana) or also known as ‘Finger millet’ is the major cereal crop after rice produced in Konkan region. Finger millet has good amount of tryptophan, cystine and methionine which are very crucial for human health and growth. It is also rich source of calcium, iron and phosphorous. Because of several economic and nutritional advantages of finger millet, this will be the best ingredients for bakery after wheat. Malt from finger millet can be used for making digestible baking and liquid foods. However scientific information on the use of finger millet in bakery product is not available. Therefore this investigation was proposed to make biscuits based on finger millet malt flour, rava (semolina) and refined whet flour (maida). Different combinations of finger millet flour, rava and maida were used to make the ragi malt biscuits. Biscuits prepared using malted finger millet (70%) with rava (15%) and maida (15%) was having acceptability for texture, flavour (first rank) and colour (second rank) in organoleptic evaluation. It is therefore recommended to make finger millet biscuits of high energy value and good acceptability to the consumer using finger millet malt, rawa and maida in proportion of 70:15:15.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Ragi, Malt biscuits, processing |
| Author Affiliation: | Dept. of APE, CAET, Dr. BSKKV, Dapoli, Dist. Ratnagiri |
| Subjects: | Crop Improvement |
| Divisions: | Millet |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 01 Dec 2017 08:56 |
| Last Modified: | 01 Dec 2017 08:56 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15239 |
Actions (login required)
 |
View Item |
