DEVELOPMENT OF HEALTHY LADY FINGER BISCUIT SUPPLEMENTED WITH  BARNYARD MILLET (TIRAMISU)

SOWNDARYA V; SHANMATHI BHAVANI V; SAGANA V; SINI JADEESH

DEVELOPMENT OF HEALTHY LADY FINGER BISCUIT SUPPLEMENTED WITH BARNYARD MILLET (TIRAMISU)

Authors: SOWNDARYA V, SHANMATHI BHAVANI V, SAGANA V, SINI JADEESH

Unique Paper ID: 164505
Volume: 10
Issue: 12
PageNo: 873-876

Keywords: Barnyard millet Lady Finger biscuit Maida

Abstract:
Millets are one of the most ancient crops, which were domesticated about 10000 years ago. In this study lady finger biscuits were prepared by partial replacement of refined wheat flour with barnyard millet flour using different types of fats and its sensory quality was analysed. The nutritional quality of refined wheat flour lady finger biscuit was improved with supplementation of barnyard millet flour. The barnyard millet lady finger biscuits were prepared using butter, with an increasing proportion of barnyard millet flour from 50 percent to 70 percent. It was found that 70 per cent incorporated barnyard millet lady finger biscuits were more acceptable and tasty compared to other variations. Acceptability index of biscuit prepared using butter 87%We tried making tiramisu with 50% and 80% variations, but the results weren't very good. Further, we experimented with different ratios of 60% and 70%, and both worked well. But the preference for 70%was more when compared to 60%, Therefore, we will be further using 70% barnyard millet in our tiramisu (ladyfinger biscuits). %). The proximate composition of lady finger of variation 1 which was taken for further study prepared by incorporating all these raw materials was reported as moisture (24.01%), crude protein (9.39%), crude fat (1.78%), and ash (19.78%) content. Total minerals such as calcium were observed as 140 mg/100g.

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Cite This Article

ISSN: 2349-6002
Volume: 10
Issue: 12
PageNo: 873-876

DEVELOPMENT OF HEALTHY LADY FINGER BISCUIT SUPPLEMENTED WITH BARNYARD MILLET (TIRAMISU)

Available:https://ijirt.org/Article?manuscript=164505

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UGC Approved
Journal no 47859

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