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20201
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Subject: Food and Nutrition × Author: Ayushi Joshi × End date: 2024 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and quality evaluation of finger millet and quinoa incorporated eggless doughnuts
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Ayushi Joshi; Srivastava, Sarita
    The present study was conducted to formulate eggless doughnuts using composite flour which consisted of refined wheat flour, finger millet and quinoa flour. Box-Behken Model of Response Surface Methodology was used for optimization of process parameters. Optimization of doughnuts was done on the basis of quality parameters. Optimized doughnuts were analyzed for nutritional quality, textural quality, sensory quality and functional properties. For optimization process, seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses viz. in vitro protein digestibility, crude protein, crude fat, total dietary fibre, hardness, springiness, cohesiveness, appearance, flavor and overall acceptability was investigated. The results revealed that the in vitro protein digestibility varied from 66.67 to 79.47%. Crude protein content ranged from 7.86 to 9.55%. Crude fat content ranged from 18.68 to 26.66%. Total dietary fibre content varied from 6.86 to 9.22%. Hardness, springiness and cohesiveness varied from 101.84 to 190.58 N, 0.250 to 0.415 mm and 0.34 to 0.472 respectively. The score for flavor, appearance and overall acceptability varied from 7.4 to 9.0, 7.75 to 8.8 and 7.5 to 8.8 respectively. On the basis of optimized conditions (X1 = 3:1, X2 = 16.712% of composite flour and X3 = 25% of composite flour), doughnuts were formulated. Control refined wheat flour doughnuts were also prepared under similar conditions for comparison with optimized doughnuts. Significantly higher values were observed for total ash (1.67%), crude protein (4.81%), crude fibre (0.63%), calcium (114.67 mg/100g) and iron content (3.10 mg/100g) of optimized doughnuts in comparison with for total ash (1.83%), crude protein (8.98%), crude fibre (3.11%), calcium (29.33mg/100g) and iron content (1.59 mg/100g) of control refined wheat flour doughnuts. A significant difference for carbohydrate content, physiological energy, hardness, springiness while non-significant difference for cohesiveness and sensory evaluation was observed in control refined wheat flour doughnuts and optimized doughnuts. Among functional properties, water absorption capacity of composite flour was significantly higher than that of refined wheat flour whereas oil absorption capacity and bulk density of refined wheat flour and composite flour showed non-significant difference. The present study showed that the formulated finger millet and quinoa incorporated eggless doughnuts are nutritious and good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.