Flax seeds and finger millet enriched functional rusk

Amit Lohan,Ravinder Kaushik,Kamal Gandhi,Vikas Bansal

doi:10.7455/ijfs/9.1.2020.a7

Amit Lohan, Ravinder Kaushik + Show 2 more

Open Access

https://doi.org/10.7455/ijfs/9.1.2020.a7

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Abstract

Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

Highlights

The baking Industry is the largest organized sector within the Indian Food Industry (Nasirullah, Marry & Shariff, 2013)
Finger millet and flax seed flour along with refined wheat flour were used for the preparation of rusks containing high fibre content and αlinolenic acid, respectively
Three types of flours in different proportions were used during trials for preparation of the rusk and a range was fixed for each type of flour on the basis of characteristic properties required for dough preparation

Summary

Introduction

The baking Industry is the largest organized sector within the Indian Food Industry (Nasirullah, Marry & Shariff, 2013). The major factor sought for the suitability of wheat varieties for making different types of bakery products is the ability of the flour used to form a gluten network (Kumar, Khatkar & Kaushik, 2013).which is the protein component of flour that gives the dough elasticity and strength (Sharma, Khatkar, Kaushik, Sharma & Sharma, 2017). In wheat products such as bread, the gluten network formation is desirable for gas retention that in turn enhances the volume of product, while in products such as biscuits, extensibility is required, so gluten formation and its gas retention network is undesirable.

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