Development and standardization for preparation of doughnut using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)

Satish Kumar, D. and Sudha Devi, G. and Joseph Raju, P. and Dayakar Rao, B. (2018) Development and standardization for preparation of doughnut using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail). International Journal of Current Microbiology and Applied Sciences, 7 (1). pp. 990-999.

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Abstract

Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with millet flour was investigated. Different levels of millet flour (20, 30, 40 and 50%) and Wheat flour (80, 70, 60 and 50%). Chemical (moisture, fat, protein and ash), physical (specific volume, weight loss, spread ratio and yield) and sensory evaluation were conducted on all samples. Proximate analyses result indicated a higher percentage of protein and fat in control doughnut compared with substituted millet flour. Doughnut yield was ranged from 29.20-34.02%. Doughnut substituted with 40% millet flour showed the highest score in overall acceptability.

Item Type:	Article
Uncontrolled Keywords:	Millets, Doughnut and Physical and proximate parameter
Author Affiliation:	Food Science and Technology, Satavahana University Karimnagar, Telangana, India UAS, CAE Raichur, Karnataka, India
Subjects:	Postharvest Management > Food Technology
Divisions:	Millet
Depositing User:	Mr T L Gautham
Date Deposited:	04 Mar 2019 04:01
Last Modified:	04 Mar 2019 04:01
URI:	http://eprints.icrisat.ac.in/id/eprint/15867

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