Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 1710-1721
DOI: https://doi.org/10.20546/ijcmas.2017.608.205


Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids
Thejasri1*, T.V. Hymavathi1, T.P. Pradeepa Roberts2,Anusha1 and S. Suchiritha Devi1
1Department of Foods and Nutrition,2Millet Processing and Incubation Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar- Hyderabad, 500030, Telangana, India
*Corresponding author
Abstract:

Quinoa and foxtail millets are naturally gluten free grains are rich in many nutrient and health benefiting compounds. Gluten free (GF) biscuits were prepared from both the grains, by employing hydrocolloids and the sensory, physico- chemical and nutritional properties were assessed. Compared to GF biscuits, control wheat biscuits (WHB) received higher scores. Addition of combination hydrocolloids improved the sensorial quality of both foxtail millet biscuits (FMB) and quinoa biscuits (QAB). Addition of GG XG at 1% significantly improved the color, taste, texture and flavor of FMB relative to FMB control. While addition of TG XG at 1% reduced hardness, darkness and improved taste in QAB. Application of combination hydrocolloids improved the weight, thickness and diameter and decreased the spread ration significantly (p<0.05). Compared to the wheat biscuits both the GF biscuits had significantly (p>0.05) higher nutrients that are studied.


Keywords: Gluten free, Hydrocolloids, Quinoa, Foxtail millet, Biscuits, Nutritional quality, Sensory quality, Physico- chemical characteristics.
Download this article as Download

How to cite this article:

Thejasri, V., T.V. Hymavathi, T.P. Pradeepa Roberts, B. Anusha and Suchiritha Devi, S. 2017. Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica.) and Hydrocolloids.Int.J.Curr.Microbiol.App.Sci. 6(8): 1710-1721. doi: https://doi.org/10.20546/ijcmas.2017.608.205