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Vol. 8, Issue 3 (2019)

Studies on chemical, textural and color characteristics of decorticated finger millet (Eleusine coracana) fortified sponge cake

Author(s):
Priya Patel and Thorat SS
Abstract:
Finger millet is known for its excellent source of calcium, iron and crude fibre. Addition of finger millet in sponge cape preparation helps to avoid the mal nutrition in modern life style. Since, finger millet is dark in colour acceptance for all people is reduced. To attract the children and youth finger millet was decorticated and utilized sponge cake preparation. The force max required for sponge cake decreased with increase in whole flour incorporation from 20 to 80%, as evident from the textural study. The proximate composition of sponge cake prepared with decorticated finger millet (20 to 80%) resulted in increase in moisture content, ash, carbohydrate, crude fibres, minerals (Ca and Fe) with reduction in protein. Good quality sponge cake can be prepared by replacing 80% maida with finger millet flour with higher content of Ca, Fe and crude fiber.
Pages: 64-67  |  349 Views  21 Downloads
How to cite this article:
Priya Patel, Thorat SS. Studies on chemical, textural and color characteristics of decorticated finger millet (<em>Eleusine coracana</em>) fortified sponge cake. Pharma Innovation 2019;8(3):64-67.
The Pharma Innovation Journal