Development sensory evaluation of millet based pizza base
نویسندگان
چکیده
منابع مشابه
Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products.
BACKGROUND AND OBJECTIVES Finger millet (Eleusine coracana L.) (FM) is rich in dietary fibre and is therefore expected to elicit a lower glycemic response compared to other grains. However, there is little data on the glycemic properties of FM-based products. We evaluated the nutritional, sensory and glycemic properties of decorticated millet with lower polish (DFM-LDP), flakes (FMF), vermicell...
متن کاملEvaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...
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ABSTRACT: The object of this study is to extract the oil from millets and evaluate the chemical properties of the extracted oil. Commercial millet oil was obtained by cold solvent extraction adopting soxhlet procedure. Quantitative and qualitative tests concerned with the non-saponifiable matter, fatty acid composition, phosphorus content representing total phospholipids, refractive index, pero...
متن کاملPhysical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...
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ژورنال
عنوان ژورنال: International Journal of Chemical Studies
سال: 2020
ISSN: 2349-8528,2321-4902
DOI: 10.22271/chemi.2020.v8.i4ar.10193