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Finger millet flour may boost bakery nutrition: Study

11 July 2011

The use of finger millet flour in bakery products may help to boost their nutritive profile without affecting quality or taste, according to new research.

The study, published in Journal of Texture Studies, reports that replacement of wheat flour with 60 per cent finger millet, which is a good source of minerals, increases the nutritive value of muffins, without negatively impacting the texture, flavour or overall quality of the muffins when compared to 100 per cent wheat flour.

In addition, the researchers, from the Central Food Technological Research Institute, India, said that the addition of emulsifiers and hydrocolloids significantly improved the quality of the muffin batter mix.

“Use of a combination of polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60 per cent finger millet flour, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture,” said the authors, led by Dr Venkateswara Rao.

Rao and his colleagues said that the information from the study may benefit the baking industry….

Source: http://www.foodnavigator.com/Science-Nutrition/Finger-millet-flour-may-boost-bakery-nutrition-Study


Written by csirindia

July 13, 2011 at 8:22 am

Posted in CFTRI

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