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Quality evaluation of little millet (Panicum miliare) incorporated functional bread

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Abstract

The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.

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Acknowledgment

We sincerely acknowledge International Development Research Centre, Ottawa, Canada for the financial support provided through the Canadian International Development Agency (CIDA) Grant No. 106314–001. We sincerely acknowledge Prof. Valerie Orsat, Department of Bioresource Engineering, McGill University Montreal, Canada for providing laboratory facilities for conducting this study. We thank Yvan Gariepy for helping in designing experiment and statistical analysis.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad, Karnataka, India

    Mamata Mannuramath & Nirmala Yenagi

  2. Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada

    Valerie Orsat

Authors
  1. Mamata Mannuramath
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  2. Nirmala Yenagi
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  3. Valerie Orsat
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Correspondence to Mamata Mannuramath.

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Mannuramath, M., Yenagi, N. & Orsat, V. Quality evaluation of little millet (Panicum miliare) incorporated functional bread. J Food Sci Technol 52, 8357–8363 (2015). https://doi.org/10.1007/s13197-015-1932-y

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  • DOI: https://doi.org/10.1007/s13197-015-1932-y

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