Sensory and physicochemical properties of gluten free pearl millet crackers fortified with sorghum and soybean flour
Pandit MG, Gadhe KS and Alane ST
The present investigation was aimed to development of gluten free pearl millet crackers with incorporation of different proportions of sorghum and soybean flour by without fermentation, was assessed on the nutritional and Sensory quality of crackers. Pearl millet is unique among all millets because of it is rich in protein, calcium, dietary fiber. The present study was to develop and popularize bakery products using pearl millet. The aim of research is to review the potential health benefits of cereal and legume combined product. Pearl millet and sorghum are gluten free cereal grains, so it is beneficial to gluten intolerant people. Soybean is an excellent source of protein contains 35-45% with all essential amino acids required for proper growth and maintenance of body. The popular bakery product such as crackers was developed by replacing wheat flour by pearl millet flour which is fortified by using sorghum and soybean flour. The different samples prepared were BSS1, BSS2 and BSS3 in the ration of (Bajra: sorghum: soybean flour) 50:35:15, 60:30:10 and 50:40:10 respectively. The physicochemical properties and sensory evaluation of bakery crackers was carried out. The sensory result showed that BSS2 was rated most acceptable by a panel of studies on a 9 point hedonic scale. The physical properties like weight, width, thickness, puffiness and spread factor was analyzed.
How to cite this article:
Pandit MG, Gadhe KS, Alane ST. Sensory and physicochemical properties of gluten free pearl millet crackers fortified with sorghum and soybean flour. Pharma Innovation 2021;10(8):246-249.