National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Three gluten-free breads were prepared from blends of barnyard, little, foxtail and pearl millet flours using Saccharomyces cerevisiae and evaluated for baking yield, loaf characteristics, sensory acceptability, crumb texture, colour, proximate composition, acidity, water activity and microbial stability during seven days of storage. Baking yield ranged from 83.64 to 84.99%, while specific volume ranged from 2.28 to 2.35 cm³/g, without significant differences among formulations. Formulation I (F I; barnyard and little millet) received the highest sensory scores for appearance, colour, aroma and taste. Formulation III (F III; little, foxtail and pearl millet) showed the highest texture score (8.07), the lowest measured crumb firmness (4575.39 g) and the highest springiness (53.85%). Overall acceptability was statistically comparable between F I (8.23) and F III (7.87). In the reported proximate analysis, F III had the highest ash (4.63%), protein (9.10%) and crude fibre (2.70%) contents and the lowest moisture content (50.40%); carbohydrate (29.94%) and calculated energy (185.26 kcal/100 g) were not significantly different among formulations. Coliforms, Escherichia coli and Enterobacteriaceae were not detected during storage. All breads met the reported microbiological criteria through Day 5 at room temperature and Day 7 under refrigeration; F I exceeded the room-temperature plate-count limit on Day 7. Overall, F III showed a promising balance of nutrient composition, crumb softness and sensory acceptability, whereas F I remained the most preferred for appearance and flavour.
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