Nutritional and organoleptic properties of gluten free biscuits prepared from foxtail millet (Setaria italica) and wheat flour composites

Abstract

Incorporation of foxtail millet flour in wheat flour for biscuit preparation was observed. After addition of foxtail millet flour fat, protein and fiber content of composite flour was increased upto 2.1, 2.6 and 12.60%, respectively in flour composite of 40% foxtail millet. Significant differences (p<0.05) were observed for functional properties of composite flour as compared to the wheat flour. PV, BV, TV and FV decreased with increase in percentage of foxtail millet flour in composite flour and reached upto 290, 79, 211, and 620 cP, respectively. It was observed that diameter and spread ratio decreased whereas thickness and weigh of biscuits was increased as compared to control sample. It was observed that ash, fat, protein and fibre content was increased as compared to control biscuit. The hedonic test showed a pleasant appreciation for all the biscuits except 40% composition biscuits. Sample containing more than 20% were poorly scored as compared to the control. Key words: Foxtail millet, pasting properties, gluten free biscuit.