CONTEMPORARY RESEARCH IN INDIA (ISSN ): VOL. 7: ISSUE: 2 (2017)

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1 FINGERMILLET AS A NUTRITIONAL INGREDIENT IN BAKERY PRODUCTS Mushtari Begum J 1, Shamshad Begum. S 2, Anupama Pandey 3 and Shivaleela. H. B 4 1 Former Professor and Principal Investigator (NATP-RNPS1), Division of Home Science, UAS, Bangalore, 2 Bakery Training Unit, UAS, Hebbal, Bangalore, Karnataka, 3 Dept. of Home Science Extension, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, Professor and University Head, Dept. of Home Science, UAS, Bangalore Received: 12/05/2017 Edited: 19/05/2017 Accepted: 31/05/2017 Abstract: Bakery products have become popular among different cross sections of population in India in recent years due to increased demand for convenient foods. Many bakery products are nutritive and have become important part of diet of the people. Bread and biscuits have become most popular breakfast of most of the families not only in India but all over the world. India has a large market for the bakery products and is growing rapidly. In the present era growing demand for the bakery products has become one of the most important necessities in the life of the people. Fingermillet is highly nutritious with exceptionally higher calcium content, good amount of protein and well balanced aminoacid profile. In View of its nutritional importance, diversification is required and with the growing trend for convenience foods fingermillet can be utilized upto percent in bakery products. Value added and health based bakery foods can be designed with the inclusion of fingermillet so as to obtain good nutritional profile. The results revealed that the chocolate cup cake with 40 percent incorporation of fingermillet flour was found as acceptable. Carrot cake with fingermillet had higher score for texture, flavor and overall acceptability. Muffins with fingermillet had good scores with for flavor and acceptability.chocolate biscuit made with fingermillet showed higher scores for all the sensory characteristics compared with control.salt biscuits with fingermillet were found acceptable in sensory parameters such as texture, flavor and overall acceptability. The nutritional profile of the fingermillet based baked products indicated that the crude fibre was slightly more in fingermillet based cakes and biscuits. The fibre content was found to be highest in fingermillet based muffins and carrot cake with 7.3 and 9.5g/100g as compared to 7 and 8g in control products. It was found that calcium and Iron to be highest in fingermillet based cakes and biscuits. Hence, fingermillet could be successfully used in Value added baked products. Key words: Fingermillet, Cakes, Biscuits, nutritional evaluation. Introduction Bakery industry in India is the largest of the food industries with an annual turnover of about Rs crores. India is the second largest producer of biscuits after USA. The biscuit industry in India comprises of organized and un-organised sectors. Bread and Biscuits form the major baked foods accounting for over 80% of total bakery products produced in the country. The quantities of bread and biscuits produced are more or less the same. However, value of biscuits is more than bread. The industry has traditionally been and largely continues to be in the unorganized sector contributing over 70% of the total production. Bakery products once considered as sick man s diet, have now become an essential food items of the vast majority of population. Though bakery industry in India has been in existence since long, real fillip came only in the later part of 20th century. The contributing factors were urbanization, resulting in increased demand for ready to eat products at reasonable costs etc [1] 96

2 Baked goods in India continued to grow steadily in Bread remained as one of the few baked products which was consumed on a daily basis by consumers in India, and hence was the biggest contributor to value sales as well. However, due to growing awareness regarding healthier lifestyle and eating habits, consumers in 2014 started to switch towards brown bread or wheat bread. Bread continued to be an integral part of breakfast for consumers, and hence switching to a healthier option was the most logical thing to do. Biscuits continued to be one the fastest moving packaged food categories from retail channels. It was the most common snack along with tea and coffee in India, with sweet biscuits being particular popular. Hence, it maintained its leading position as the highest sales generator amongst biscuits. Consumers will shift to healthier versions for regular consumption; however, since it is not a proper meal, and generally consumed along with tea or coffee, the sale of biscuits whether healthier versions or not will continue to remain steady and unaffected by the growing health and wellness trend. [2] The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Fingermillet is highly nutritious with exceptionally higher calcium content, good amount of protein and well balanced aminoacid profile. The type of fibre present in fingermillet is beneficial for controlling coronary artery diseases and diabetes mellitus. Fingermillet crop is grown by low resource farmers in Karnataka and it forms the staple diet for rural population. Traditionally, it is consumed in the form of dumplings and roti which provide satiety value for the farming community to work in field. Ocassionally few speciality items are prepared. However, utilization in children foods is also limited. In View of its nutritional importance, diversification is required and with the growing trend for convenience foods it can be utilized upto percent in bakery products. By doing so, production of fingermillet crop can be enhanced, it can be utilized by organized sector to produce value added and health based foods. In addition self help groups, cottage industry and other small scale rural industries can also train youth and encourage to set up small units for income generation. In view of the above advantages, value added products utilizing 40 percent of fingermillet flour in place of maida have been formulated. Materials and Methods 1) Refining process for fingermillet Refining of fingermillet is done so as to obtain the flour that is lighter in color so as to make the products appealing with repect to Appearance, taste, texture and overallacceptability. The Refining process for fingermillet is indicated in flow chart. Flow chart for refining fingermillet Cleaning Conditioning(6% moisture) Tempering(10 minutes) Milling Sieving(60 mesh) Refined flour 97

3 2) Formulation of Bakery products with Fingermillet The cakes prepared using standard procedure include chocolate cup cake, gel cake, masala cup cake, carrot cake and muffins. The biscuits prepared include salt biscuits, soup sticks, rusk, chocolate biscuit and cheese biscuits. Fingermillet based cakes and biscuits were formulated and standardized using 40 percent of refined ragi flour. products were done using 100 percent maida. The ingredients used and methods followed were as per the standardized recipes of Bakery Training Unit, UAS, Hebbal, Bangalore[3]. 3) Sensory evaluation of Baked products with fingermillet The baked products were evaluated for sensory characteristics on a 5 point hedonic scale. The products were evaluated by semi-trained panel members. The data obtained was subjected to statistical tests like ANOVA[4 and 5]. Results and Discussion Mean Sensory scores of Fingermillet based cakes The mean Sensory scores of Fingermillet based cakes is presented in Table 1.It was observed that the chocolate cup cake with 40 percent incorporation of fingermillet flour was found acceptable than control product however, scores were slightly lower for texture, flavor and appearance. As per the results of ANOVA statistically non-significant difference was found between control and experimental products with respect to all sensory parameters. Table 1: Mean scores of sensory attributes of Fingermillet based Cakes Types of Cakes Variations Appearance Texture Flavour Overall Chocolate cup cake Masala cup cake Gel cake Carrot cake Muffins 2.28 NS 6.08 * * NS * - Significant at 5 % level, NS Non-significant In gel cake fat was partially substituted with gel, the experimental product scored 3.5 for appearance much lesser compared to control product which scores.statistically significant difference at 5 percent level was found between control and experimental with respect to appearance.however, significant difference was not found between control and experimental gel cake with respect to other parameters. Hence, it was found acceptable NS NS 0.47 NS 0.24 NS NS 0.27 NS NS 0.94 NS acceptability NS 0.13 NS NS 0.94 NS Masala cup cake scored slightly less for appearance since, fingermillet imparts darker colour. Statistically significant difference at 5 percent level was found between the products. and experimental product did not differ in terms of texture, flavor and overall acceptability hence, they were found statistically non-significant. Carrot cake with fingermillet had higher score for texture, flavor and overall acceptability. The difference between control and experimental product

4 was shown to be statistically non-significant in almost all the parameters. In case of muffins the scores for control product was shown to be higher for appearance, flavor and overall acceptability but not for texture. However, statistically non-significant difference was found in all the sensory parameters between control and experimental products. Muffins with fingermillet had good scores with for flavor and acceptability.it was observed that there was no significant difference between control and experimental products. The mean scores of sensory attributes of Fingermillet based Biscuits is presented in Table 2. It was observed that the Cheese biscuits were found to be highly acceptable with overall score being 4 both for control and experimental product. Nonsignificant difference was found between the control and experimental product. Table 2: Mean scores of sensory attributes of Fingermillet based Biscuits (per 100g) Types of Biscuits Variations Appearance Texture Flavour Overall Cheese biscuit Chocolate biscuit Salt biscuit Rusk Soup sticks NS 6.48 * 9.47 * 2.0 NS 1.33 NS * - Significant at 5 % level, NS Non-significant Chocolate biscuits made with fingermillet showed higher scores for all the sensory characteristics compared with control. Statistically nonsignificant difference was found with respect to flavor and overall acceptability.however, significant difference at 5 percent level was found for appearance and texture between control and experimental product. Salt biscuits with fingermillet were found acceptable in sensory parameters such as texture, flavor and overall acceptability. Statistically nonsignificant difference was found between control and experimental product for all the sensory parameters evaluated except appearance where the difference was significant at 5 percent level. The product Rusk indicated the scores of appearance to be slightly less for experimental () compared to control (). However, texture and NS 6.48 NS 2.77 NS NS 0.2 NS 0.45 NS NS 0.61 NS 1.25 NS 1.23 NS acceptability NS 1.25 NS 0.13 NS flavor of experimental scored high with and, repectively for both.there was no significant difference between control and experiemental for all the sensory parameters[5]. The sensory profile of Soup sticks indicated that the overall acceptability scores of control and experimental Soup sticks was same with even though the scores for other parameters was less than the control. There was no significant difference between control and experimental for all the parameters. On an overall, Fingermillet based Biscuits were found to be having good sensory scores. Nutritive value of Fingermillet based Biscuits and Cakes The protein content was almost similar in both the control and experimental products. The fat content was found to be high in control products as

5 compared to fingermillet based products. The crude fibre was slightly more in fingermillet based cakes and biscuits. The fibre content was found to be highest in fingermillet based muffins and carrot cake with 7.3 and 9.5g/100g as compared to 7 and 8g in control products. Table 3: Nutritive value of fingermillet based cakes (per 100g) Storage Period Protein(g) Fat(g) Fibre(g) Carbohydrate(g) Energy (Kcal) Calcium (mg) Iron (mg) (months) C E C E C E C E C E C E C E Chocolate cup cake Masala cup cake Gel cake Carrot cake Muffins Mean SEM F Value 0.001* 2.44 NS 0.03* 0.30 NS 6.0* 7.36* 6 NS C- E- * - Significant at 5 % level, NS Non-significant It was found that calcium and Iron to be highest in fingermillet based cakes and biscuits. The values of Calcium for cakes was ranging from 40 to Conclusion Fingermillet is one of the nutri-ingredient that blends well and can be a good substitute for refined 84mg in experimental product as compared to 19 to wheat flour for regular bakery products. The 51 mg in control products. The calcium content for fingermillet based salt biscuits was found to range from 60 to 145 mg as compared to 21 to 125mg of calcium in control products. Hence, fingermillet could be successfully used in Value added baked fingermillet based bakery products contain good quality macronutrients like protein, carbohydrate and micronutrients such as calcium and phosphorous. Hence it can be a good option for substitution so as to obtain good acceptance from all sectors of people. products [5]. References 1) %20AGRO,%20FOREST%20&%20FOOD%20PROCESSING%20BASED%20INDUSTRIES/BAKE RY%20UNIT.pdf) 2) 3) Amerine.M.A, Pangborn.R.M and Roseller.E.B,1965. Principles of sensory evaluation of food, Academic Press, New York. 4) Kothari, C. R., 2004, Research methodology methods and techniques, New Age International Publishers Ltd. New Delhi ) Mushtari Begum, J., Vijayakumari, J., Shamshad Begum,S. and Vidya, K., Completion report of N.A.T.P.-R.N.P.S.1 project, Processing of millets for value addition and development of health foods,university of Agricultural Sciences, Bangalore

DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET (Panicum ramosa)

International Journal of Science, Environment and Technology, Vol. 5, No 2, 2016, 816 821 ISSN 2278-3687 (O) 2277-663X (P) DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET