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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 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 3077-3085
DOI: https://doi.org/10.20546/ijcmas.2017.612.359


Techno-Functional Quality of Little Millet Composite Bread Supplemented with Soy Flour
Priyadarshani Deshmukh* and Nirmala Yenagi
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad, India
*Corresponding author
Abstract:

Bread with 30% little millet flour was developed. Further 5% soy flour and 10% gluten was incorporated in millet composite flour by replacing wheat flour and developed breads were analyzed for physical, textural, sensory and nutritional quality. Wheat bread was superior in specific volume, texture and sensory quality. Texture of little millet bread improved on addition of soy and gluten with significant decrease in the hardness. Sensory quality of soy and gluten incorporated bread was on par with little millet composite bread. On addition of little millet; fat, dietary fibre, total phenols and antioxidant activity content of wheat bread was enhanced. Soy and gluten supplementation showed further enhancement in the protein, dietary fibre, ash, phenolics and antioxidant activity. Supplementation of non-gluten flours enriched the nutritional quality of wheat bread and would meet the demand of population for nutrient dense bread with good acceptability.


Keywords: Gluten, Little millet, Nutritional quality, Soy, Techno-functional quality.
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How to cite this article:

Priyadarshani Deshmukh and Nirmala Yenagi. 2017. Techno-Functional Quality of Little Millet Composite Bread Supplemented with Soy Flour.Int.J.Curr.Microbiol.App.Sci. 6(12): 3077-3085. doi: https://doi.org/10.20546/ijcmas.2017.612.359