DEVELOPMENT AND ANALYSIS OF CRACKERS MADE BY USING COMPOSITE BLEND OF PROSO AND BROWNTOP MILLET FLOUR AS A PARTIAL REPLACEMENT FOR REFINED WHEAT FLOUR
Author(s):
SNEHA K, Kavyadarshini M, Dr.Simmi Jain
Keywords:
Crackers, Proso millet flour, Browntop millet flour, refined wheat flour
Abstract
Crackers are thin, crispy, and crunchy, made from refined wheat flour, which contains a higher percentage of starch and less protein and fibre. The purpose of this study is to assess the feasibility of developing composite flour crackers using Browntop and Proso millet flour as partial alternatives to Refined wheat flour in order to increase customer acceptance of value added products made with millets belonging to the poaceae family. A standard cracker was prepared using 100 grams of refined wheat flour, and two variations were made by substituting composite flour (V1 - 50:50 ratio, V2 - 70:30 ratio). A sensory and nutritional evaluation was conducted on the sample. Sensory attributes indicated that variant V1 containing 50% composite flour and 50% refined wheat flour had the highest overall acceptability. On the basis of proximate nutrition analysis, it was determined that the crackers contained high levels of protein and fibre when compared to the standard crackers. The development of shelf-stable ready-to-eat snacks made from millets has the potential to be a promising prospect in the near future.
Article Details
Unique Paper ID: 161682

Publication Volume & Issue: Volume 10, Issue 5

Page(s): 369 - 373
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