Utilization of millet flour in production of gluten free biscuits and cake
Abstract: This study aimed to produce healthy free gluten biscuits and cake from rice flour (RF) and
germinated millet flour (GMF). 100% rice flour was the control sample and substituted by 25,50 ,75and 100% germinated millet flour. The physical, chemical and sensory characteristics of biscuits andcake were evaluated. The results indicated that the substitution by GMF increased protein, fat, Ca , Fe,Zn, phenolic and flavonoid contents in the produced biscuits and cake and decreased theirantinutritional factors . The results also showed that the substitution by GMF significantly increasedspecific volume of cake than control sample. Results showed that the sensory characteristics of biscuitsand cake samples containing 50 % GMF were the most acceptable samples than other samples. Theresults cleared that the substitution by GMF decreased staling rate of cake samples than control sample.
Publication year 2016
Pages 1117-1127
Organization Name
Author(s) from ARC
External authors (outside ARC)
    فاطمه أحمد ندا معهد بحوث تكنولوجيا الاغذيه
    محمد رشاد يوسف معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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