Effect of Partially Substitution Wheat Flour with Millet Flour on Butter Biscuit Properties
Keywords:
Millet flour; Butter biscuit; Physicochemical property; Antioxidant activity; Consumer AcceptabilityAbstract
This study aims to formulate biscuits incorporating gluten-free millet flour. The wheat flour was substituted by millet flour at various ratios of 10%, 20%, and 30% (w/w). The physical properties, the proximate composition, and antioxidant activity, including consumer acceptability, were evaluated. The results revealed a significant increase 2-fold in fibre content with slightly increased ash content. Biscuit diameter increased when millet flour increased due to less effect of gluten, relative to increased spread factor. In addition, the biscuit containing 30% millet flour had the darkest colour surface, and its texture was easy to break. There was an increase in the total phenolic content (4.76 mg GAE/g) and antioxidant activity also increased to 5.67 µmol TE/g, and 13.60 µmol TE/g as measured by DPPH and ABTS assays, respectively. These improved the nutritional values of biscuits when substituted with millet flour at 30%. Furthermore, the most consumer acceptability was observed for the biscuits substituted at this level. Thus, millet flour can be used to substitute wheat flour at 30% in the development of nutritional butter biscuits.
References
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Balasubramanian, S., Kaur, J., & Singh, D. (2014). Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of food science and technology, 51(4), 682-690. doi:10.1007/s13197-011-0579-6
C K, S., & Venkatachalapathy, N. (2017). Engineering Properties of Foxtail Millet (Setaria italic L) as a Function of Moisture Content. Trends in Biosciences, 10, 3990-3996.
Dias-Martins, A. M., Pessanha, K. L. F., Pacheco, S., Rodrigues, J. A. S., & Carvalho, C. W. P. (2018). Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. Food Research International, 109, 175-186. doi:https://doi.org/10.1016/j.foodres.2018.04.023
Hama-Ba, F. (2023). Food typology of traditional foods based on millet, sorghum and cowpea from the rural communes of north central region of Burkina Faso. Future of Food: Journal on Food, Agriculture and Society, 11(3). Retrieved from https://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/639
Hassan, Z. M., Sebola, N. A., & Mabelebele, M. (2021). The nutritional use of millet grain for food and feed: a review. Agric Food Secur, 10(1), 16. doi:10.1186/s40066-020-00282-6
Hussain, S., Mohamed, A. A., Alamri, M. S., Ibraheem, M. A., Abdo Qasem, A. A., Serag El-Din, M. F., & Almaiman, S. A. M. (2020). Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. Food Sci Technol Int, 26(4), 311-320. doi:10.1177/1082013219894127
Jacob, J., Krishnan, V., Antony, C., Bhavyasri, M., Aruna, C., Mishra, K., . . . Visarada, K. (2024). The nutrition and therapeutic potential of millets: an updated narrative review. Front Nutr, 11, 1346869. doi:10.3389/fnut.2024.1346869
Krishnan, R., Dharmaraj, U., Sai Manohar, R., & Malleshi, N. G. (2011). Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry, 129(2), 499-506. doi:https://doi.org/10.1016/j.foodchem.2011.04.107
Laguna, L., Salvador, A., Sanz, T., & Fiszman, S. M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT - Food Science and Technology, 44(3), 737-746. doi:https://doi.org/10.1016/j.lwt.2010.05.034
Marak, N. R., Malemnganbi, C. C., Marak, C. R., & Mishra, L. K. (2019). Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder. Journal of food science and technology, 56(11), 5087-5096. doi:10.1007/s13197-019-03981-6
Martínez, E., García-Martínez, R., Álvarez-Ortí, M., Rabadán, A., Pardo-Giménez, A., & Pardo, J. E. (2021). Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects. Foods, 10(6). doi:10.3390/foods10061213
Moolwong, J., Klinthong, W., & Chuacharoen, T. (2023). Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp. Polish Journal of Food and Nutrition Sciences, 73(3), 289-296. doi:10.31883/pjfns/170938
Nambiar, V. S., Dhaduk, J., Sareen, N., Shahu, T., & Desai, R. (2011). Potential functional implications of pearl millet (Pennisetum glaucum) in health and disease. Journal of Applied Pharmaceutical Science(Issue), 62-67.
Official Methods of Analysis of AOAC INTERNATIONAL. (2023). Oxford University Press.
Pareyt, B., Wilderjans, E., Goesaert, H., Brijs, K., & Delcour, J. A. (2008). The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends. Journal of Cereal Science, 48(3), 863-869. doi:https://doi.org/10.1016/j.jcs.2008.06.011
Pessanha, K. L. F., Menezes, J. P. d., Silva, A. d. A., Ferreira, M. V. d. S., Takeiti, C. Y., & Carvalho, C. W. P. (2021). Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free bread. LWT, 147, 111495. doi:https://doi.org/10.1016/j.lwt.2021.111495
Sharma, S., Saxena, D. C., & Riar, C. S. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. Journal of Cereal Science, 72, 153-161. doi:https://doi.org/10.1016/j.jcs.2016.10.012
Tunick, M. H., Onwulata, C. I., Thomas, A. E., Phillips, J. G., Mukhopadhyay, S., Sheen, S., . . . Cooke, P. H. (2013). Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties, 16(5), 949-963. doi:10.1080/10942912.2011.573116
Zhang, F., Fan, D., Huang, J.-l., & Zuo, T. (2022). The gut microbiome: linking dietary fiber to inflammatory diseases. Medicine in Microecology, 14, 100070. doi:https://doi.org/10.1016/j.medmic.2022.100070
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Published
2024-09-05
How to Cite
JUTAMAS MOOLWONG, NATTANICHA SRILASAK, & THANIDA CHUACHAROEN. (2024). Effect of Partially Substitution Wheat Flour with Millet Flour on Butter Biscuit Properties. Future of Food: Journal on Food, Agriculture and Society, 12(1). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/702
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