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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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.2018.7(1): 990-999
DOI: https://doi.org/10.20546/ijcmas.2018.701.119


Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)
D. Satish Kumar1, G. Sudha Devi2*, P. Joseph Raju1 and B. Dayakar Rao3
1Food Science and Technology, Satavahana University Karimnagar, Telangana, India
2UAS, CAE Raichur, Karnataka, India
3Principal Scientist IIMR- ICAR, Rajendranagar, Hyderabad, Telangana, India
*Corresponding author
Abstract:

Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with millet flour was investigated. Different levels of millet flour (20, 30, 40 and 50%) and Wheat flour (80, 70, 60 and 50%). Chemical (moisture, fat, protein and ash), physical (specific volume, weight loss, spread ratio and yield) and sensory evaluation were conducted on all samples. Proximate analyses result indicated a higher percentage of protein and fat in control doughnut compared with substituted millet flour. Doughnut yield was ranged from 29.20-34.02%. Doughnut substituted with 40% millet flour showed the highest score in overall acceptability.


Keywords: Millets, Doughnut and Physical and proximate parameter
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How to cite this article:

Satish Kumar, D., G. Sudha Devi, P. Joseph Raju and Dayakar Rao, B. 2018. Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail).Int.J.Curr.Microbiol.App.Sci. 7(1): 990-999. doi: https://doi.org/10.20546/ijcmas.2018.701.119