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Biscuit making potentials of raw and roasted whole grain flours: Cereals and millets

DOI: 10.5958/0976-0563.2015.00046.9    | Article Id: DR-961 | Page : 235-238
Citation :- Biscuit making potentials of raw and roasted whole grain flours: Cereals and millets.Asian Journal of Dairy and Food Research.2015.(34):235-238
Upali Sahu, Kamlesh Prasad, Prithviraj Sahoo, Binod Bihari Sahu, P.C. Sarkar and Niranjan Prasad binodbsahu@gmail.com
Address : Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur -148 106, India.

Abstract

Attempt was made to evaluate the biscuits made from whole roasted and unroasted cereal and millet grains. They could produce good quality cookies with acceptable physical and sensory qualities. These cookies are advantageous to provide convenience food. All the cereal and millets roasted and unroasted flour biscuits improved the physical properties, functional properties, sensory qualities and nutritional values of biscuits. Whole grain flours have high quality soluble fiber, protein, energy, vitamin and minerals which are highly beneficial to human health. Individually all the whole grain biscuits were highly acceptable to the semi trained panelists. The biscuits produced had unique physical and chemical qualities. The biscuits are specifically targeted for socio-economically poor and vulnerable groups of children and adults.

Keywords

Biscults Cookies Cereals Row grain Rasted Grain Millets.

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