Abstract
Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that works as base material. Further selected independent variables i.e. AF (30-40g/100g premix), fat (35-42 g/100g composite mix) and skim milk powder (SMP) (4-6g/100g composite mix) were used for standardization of ingredients level to formulate biscuits through central composite rotatable design (CCRD) of response surface methodology (RSM). Numerically optimized formulation were found to 40g/100g, 4g/100g and 42g/100g values were optimized for AF, SMP and fat respectively using series of responses viz. maximum spread ratio, fiber content, overall acceptability and with minimum of breaking strength values. Resultant biscuit was shown to have favorable characteristics of overall acceptability (7.55) with desirable responses (0.794) for celiacs.
Highlights
Biscuits are the largest consumable snacks, consumed globally since long for nutritional requirement, enjoyment, gift and in high spirit as well (Srivastava., 2010) According to classification, these are the eatables with elevated fat and sugar level but with lesser quantity of water (Lai & Lin, 2006)
Test biscuits were prepared with utmost level of foxtail millet flour (FMF) owe to recognize them as millet biscuit and by varying copra meal flour (CMF) from 0 to 25g in predetermined sequential steps to form premix and evaluated sensorially (Table 1)
Effect of varying levels of amaranth flour, skim milk powder (SMP) and fat content on selected set of quality parameters viz. spread ratio, breaking strength, fiber content and overall acceptability was studied (Table 3). This data was fitted to second order polynomial model followed by analysis of variance (ANOVA) (Table 4)
Summary
Biscuits are the largest consumable snacks, consumed globally since long for nutritional requirement, enjoyment, gift and in high spirit as well (Srivastava., 2010) According to classification, these are the eatables with elevated fat and sugar level but with lesser quantity of water (Lai & Lin, 2006). Selection of gluten free flour is a wise choice a days to combat with celiacs This functionality can be extended favorably by replacing saturated bakery fat proportion, table sugar proportion with various healthy components alongwith fiber supplementation, protein enrichment and minerals fortification etc (Siró et al, 2008). It is evident by various researchers concern that coarse cereals, pseudocereals and by-products works as “animal fodder” are nutritious and convenient enough if utilized under the heading “human feed” (Saturni et al, 2010). Composite mix characterized further in terms of fat and SMP alongwith refined range of amaranth as independent variable in baked samples which was investigated through central composite rotatable design (Design expert DX7) to get optimized product
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