UTILIZATION OF MALTED PEARL MILLET FLOUR AND SOY BEAN FLOUR IN DEVELOPMENT OF BAKERY PRODUCTS
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Date
2005
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Good nutrition is a basic component of health. The increased awareness of diet and health
relationship has stimulated a trend in nutrition science where more attention is given to the
health effects of individual foods, which modulate physiology and biochemistry and thus
confer protection against a range of human diseases as also the ageing process itself.
Consumer today wants easy to prepare or ready to eat foods, which are not only tasty but also
nutritious.
In the past several years consumption of bakery products is increasing day by day but the
use of refined flour in the bakery products as the prime ingredient with its high calorie content
and less nutritive value has led to the use of composite flour to prepare nutritious bakery
products.
Pearl millet is the sixth most important cereal in the world and enjoys a significant place
in the dietaries of many people around the world. Nutritionally pearl millet is an important
source of energy, protein, fat and minerals, such as calcium and iron. But due to its coarse
nature, its use in product development is limited. Malting of pearl millet is an extremely
inexpensive method to overcome the various constraints associated with pearl millet usage
and improving the nutritive and sensory quality of products prepared with it. The nutritional
value of cereal based food is generally enhanced when mixed with legume / oil seeds.
Defatted soy flour is rich source of high quality protein vitamins and minerals (calcium and
iron) along with an important non nutritive component isoflavone.
Hence an attempt was made in the present study to develop bakery products with
composite flour which contains refined flour, malted pearl millet flour and defatted soybean
flour and to evaluate their nutritional quality and storage stability.
Composite mixes were formulated by incorporating malted pearl millet flour at 20, 30, 40,
50 and 60 percent level along with defatted soybean flour (25 percent) and refined flour. Four
bakery products namely coconut biscuit, zeera biscuit, cup cake and chocolate cake were
prepared using different formulated composite mixes and acceptability of products in
comparison with control (refined flour) products was evaluated by sensory evaluation. Based
on highest overall acceptability score with highest malted pearl millet flour incorporation, cup
cake prepared with 30 percent malted pearl millet flour incorporated composite mix and
coconut biscuit, zeera biscuit and chocolate cake prepared with 50 percent malted pearl millet
flour incorporated composite mix were selected for further investigation.
Objective evaluation of the control and experimental product was done. Nutrient
analysis (moisture, fat, protein, ash, calcium, iron, invitro starch digestibility, invitro protein
digestibility and invitro iron availability) of raw pearl millet flour, malted pearl millet flour
refined flour, defatted soybean flour, composite mixes and products was carried out by
standard analytical procedures. All the experimental biscuits and cakes were packed in
metallized polypropylene pouches and stored at room temperature for 30 and 10 days
respectively. Sensory, chemical (moisture and acidity of extracted fat) and microbial analysis
of stored products was conducted intermittently after 15 days and 30 days for biscuits while
after 5 days and 10 days for cakes from the date of preparation.
Results of the study revealed non significant changes in moisture, fat, protein, and ash
content and significant changes in calcium and iron content of pearl millet grain on malting. A
significant improvement in invitro starch digestibility, invitro protein digestibility and invitro
iron availability of malted pearl millet flour was noticed.
The scores for overall acceptability of experimental products was slightly lower than
that of control products. The cutting strength of experimental biscuit was higher and
compression strength of experimental biscuits recorded similar values while cakes recorded
similar values for cutting and compression strength to that of respective control products.
Nutritive value of composite mix and experimental products was higher compared to refined
flour and control products respectively. A significant reduction in invitro starch digestibility
of experimental products except zeera biscuit and non significant changes in invitro protein
digestibility of all experimental products except cup cake in comparison with control products
was noted. Invitro iron availability of all experimental products was significantly enhanced as
compared to control. Processing of flour into products resulted in significant changes in
invitro starch digestibility, invitro protein digestibility and invitro iron availability.
The overall acceptability of stored experimental products recorded less score
compared to fresh products. Biscuits were highly acceptable upto 15 days of storage while
cakes were highly acceptable upto 5 days of storage. The moisture and acidity of the extracted
fat of the stored products increased during storage period. Bacterial counts observed in the
stored products were found to be in the permissible limit during storage.
From the present study it can be concluded that composite mix containing malted pearl
millet flour and defatted soybean flour along with refined flour can be used for the preparation
of bakery products to improve their nutritive value and to develop value added products for
therapeutic use. Since the consumption of bakery products is increasing among all age groups,
these products can be explored for commercialization to gain the attention of health conscious
consumers.
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Keywords
UTILIZATION, MALTED, PEARL, MILLET, FLOUR, SOY, BEAN, FLOUR, DEVELOPMENT, BAKERY, PRODUCTS