Comparative study of ice-cream cones developed from refined wheat, ragi, buckwheat, bajra, amaranth, and composite flour

Abstract

This study explored refined wheat flour, ragi, buckwheat, bajra, amaranth, and composite flour without refined wheat flour to develop an ice cream cone. For forming a composite flour rolled ice cream cone, refined wheat flour was wholly substituted by a mixture of 40% ragi, 35% buckwheat, 15% bajra, 10% amaranth flour. The influence of egg white incorporation in the preparation of ice-cream cones on yield%, baking time, and ice cream holding time was investigated. The composite flour cone stayed crisp and retained ice cream for 37 min and 35 s in functioning. The eggless composite flour cone received better appearance, flavor, and taste ratings than the refined wheat flour cones, but the wheat cones were higher for texture.