Asian Journal of Dairy and Food Research, volume 34 issue 3 (september 2015) : 235-238

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

Upali Sahu, Kamlesh Prasad, Prithviraj Sahoo, Binod Bihari Sahu, P.C. Sarkar, Niranjan Prasad

Affiliations

¹Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur -148 106, India.

Submitted|
First Online |
doi 10.5958/0976-0563.2015.00046.9

Cite article:- Sahu Upali, Prasad Kamlesh, Sahoo Prithviraj, Sahu Bihari Binod, Sarkar P.C., Prasad Niranjan (2024). Biscuit making potentials of raw and roasted whole grain flours: Cereals and millets. Asian Journal of Dairy and Food Research. 34(3): 235-238. doi: 10.5958/0976-0563.2015.00046.9.

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

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Asian Journal of Dairy and Food Research

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

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